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Ketchup originated in China as a pickled fish sauce with a dark, thin texture, known as “keh-jup” or “koe-cheup.”
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The early ketchup recipes did not include tomatoes, vinegar, or many other ingredients associated with modern ketchup.
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The sauce evolved from fish to oysters, mushrooms, and eventually tomatoes as it spread to Europe in the 18th century.
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The first printed recipe for ketchup appeared in Eliza Smith’s Compleat Housewife, published in 1727.
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American horticulturist James Mease created the first known tomato ketchup recipe in 1812, which included brandy but lacked vinegar and sugar.
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In the early 19th century, tomato ketchup was sold in pharmacies as a medicinal remedy for digestive issues.
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Henry J. Heinz revolutionised ketchup production in 1876 with a recipe using ripe tomatoes, more vinegar, and sugar, leading to its widespread popularity.
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Ketchup satisfies all five basic tastes—sweet, sour, salty, bitter, and umami—making it a versatile condiment that remains a favourite in American cuisine
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Is ketchup an integral part of your daily meals?
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