The surprising history of ketchup

Ketchup may seem like a simple tomato condiment, but its story is surprisingly global and ancient. Long before it became the sweet red sauce we know today, ketchup underwent centuries of transformation, evolving from fish sauce to fruit blends before becoming the modern bottled staple it is today. (Source: Photo by wikimedia commons)

It Started as a Fish Sauce in China: The earliest version of ketchup dates back to ancient China around 300 BCE, where it was a fermented fish sauce made from fish entrails, meat by products, and soybeans. Known as “ke-tsiap” or “ge-thcup,” it was salty, pungent, and designed to last long journeys at sea. (Source: Photo by wikimedia commons)

It Spread Across Southeast Asia: Through trade routes, this fish based sauce spread to regions like Indonesia and the Philippines. By the early 1700s, British traders encountered it there and became fond of its bold flavour, eventually bringing the idea of “ketchup” back to Europe. (Source: Photo by wikimedia commons)

Europe Reinvented Ketchup Completely: Once in Europe, ketchup lost its original ingredients and became a catch-all term for sauces. In 18th-century Britain, people made ketchup from mushrooms, oysters, walnuts, lemons, even fruits like plums and peaches, creating rich, long lasting condiments. (Source: Photo by wikimedia commons)

Tomatoes Were Once Avoided: Tomatoes had already arrived in Europe from South America in the 1500s, but many people refused to eat them, believing they were poisonous. This delayed the use of tomatoes in ketchup for centuries. (Source: Photo by wikimedia commons)

The First Tomato Ketchup (1812): The first known tomato based ketchup was created in 1812 by American scientist James Mease. His recipe used tomatoes (then called “love apples”), but lacked vinegar, which made it hard to preserve. (Source: Photo by wikimedia commons)

Heinz Made It What It Is Today: In 1876, Heinz introduced a new recipe with tomatoes, vinegar, sugar, and spices, making ketchup safer, sweeter, and longer-lasting. This version became the global standard and turned ketchup into the bright red condiment we recognise today. (Source: Photo by wikimedia commons)