Ketchup Originated in China as a Pickled Fish Sauce Called “Ke-Tsiap”

Ketchup, One of the most important condiments in the world was invented in China at the end of the Sixteenth Century.

Ketchup is one of the most famous condiments in the world. Many continental foods seem to taste bland without ketchup and its demand can be assessed by observing the magnitude of its industry. Only in America, the ketchup industry is worth half a billion dollars. The origination of this luscious treat dates back to the 16th century when the Chinese mixed together a concoction of pickl

ed fish and spices and named it “kôe-chiap” which means brine of pickled fish. During the beginning of the 17th century, ketchup made its way to Singapore and Malaysia where it was discovered by British explorers who carried it to their homeland.

In 1801, Sandy Addison created tomato ketchup which was later printed in an American cookbook. As years went by, many people contributed in making the recipe more and more acceptable to the natives of America and England. Many Americans disregarded the use of tomatoes, but with the passage of time tomato ketchup made its way into the hearts and meals of Americans.

At first, ketchup was sold locally by farmers but Jonas Yerkes was believed to be the first person who turned this condiment into a national phenomenon. Later, companies like Heinz enhanced the taste of ketchup and advertised it throughout the continent. Nowadays, Ketchup is probably the most important condiment in the world and the company which was first to mass produce ketchup (Heinz) holds sixty percent of shares of the ketchup industry in America, selling more than 600 million bottles per year.