Little Known Facts About Ketchup

by Judy Sheldon on Jan 02, 2008 with 40 Comments

What do you know about the food that pushes all five flavor buttons?

Ketchup is the most widely used condiment in the US, being found in 97% of all kitchens. But according to Ketchup Wonderland it may not have originated here, and tomatoes originally were not an ingredient let alone the main ingredient.

The Original Ketchup (catsup) Did Not Contain Tomatoes

Long ago ketchup began as a sauce of anchovies, walnuts, mushrooms, and kidney beans. It is believed that the name is derived from the word koechiap or ke-tsiap, which comes from the Amoy dialect of China. Roughly translated, these words mean the brine of pickled fish or shell fish.

The original ketchup was similar to soy or Worcestershire sauce and included fish brine and various herbs and spices. The early recipe found its way to Malaysia and Indonesia, and then may have traveled with sailors to England.

During the 17th century the condiment arrived in England with the name of catsup. The British were using it to pickle anchovies and oysters.

Enter the Tomato

The tomato is native to the Andes, and early in the 1700s a group of Spanish conquistadores living in Mexico introduced the tomato to ketchup and took the idea to Europe. The early ketchup was more watery, and was sometimes called tomato soy according to About.com.

Heinz Bottles Tomato Ketchup

F. & J. Heinz Company began producing and selling ketchup in 1876. By the end of the 19th century, tomato ketchup was the primary type of ketchup sold in the U.S., and it was no longer referred to as “tomato ketchup”, but commonly called ketchup.

HEINZ HAS COMPETITION

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Ketchup World
offers over 60 different types of ketchup and claims to be the biggest purveyor of ketchup in the world.

Del Monte, which claims to be 100% natural, with no preservatives, was founded in San Francisco in 1916.

Hunts which is also 100% natural and is now merged with Con Agra, came about from Joe and Will Hunt, who under their mother’s early tutorage had learned to can on their father’s ranch. When their mother passed in 1888 they opened a small canning business, which has grown by leaps and bounds, and was first known as The Hunt Brothers Fruit Packing Co.

Is it Ketchup, Catsup, or Catchup?

According to Food History it can be spelled any of the above ways, but if you are looking for recipes in your cook book, the first two spellings are more commonly used. But I’ll save you the trouble of looking up a recipe for ketchup. I have one included for those who are overly ambitious.

Tomato Ketchup

  • 10 lb Tomato; totally ripe
  • Bell pepper, red; seeded
  • -& chopped
  • 4 lg. Onions; chopped
  • 1 1/2 c Vinegar, cider
  • Garlic clove; crushed
  • 1 tsp Peppercorns
  • 1 tsp Allspice, whole
  • 1 tsp Cloves, whole
  • Cinnamon stick
  • 1 tsp Celery seed
  • 1/2 t Mustard, dry
  • 1/4 tsp Cayenne
  • T Sugar, brown
  • T Sugar, white
  • 1 tsp Salt

Cut tomatoes in quarters and puree them in food processor along with

bell pepper. Strain puree through a coarse sieve to remove skins and

seeds. (You can dump the puree into a colander and work it through

with your hands until there is nothing left in the colander but a

dryish pulp of skins and seeds.) Now puree onions, combine with

tomato and pepper puree, and pour into a large stainless steel or

enameled kettle. Cook and stir occasionally over low heat until it is

reduced by about a third and is considerably thicker. Meanwhile put

garlic, peppercorns, allspice, cloves, cinnamon, and celery seed into

the vinegar in a small pot and simmer covered for 1/2 hour to steep

spices in the vinegar. Pour about half the spiced vinegar through a

tea strainer into the thickened tomato mixture.

Stir. Also add sugar,

mustard, cayenne, and salt at this point. Here is where the tasting

comes in. You can adjust any of these ingredients to suit you. You

can add more spiced vinegar or a little plain vinegar. More or less

sugar, mustard, cayenne. Just sort of tinker with it. Cook it some

more, stirring often, until it looks like catsup should look. Taste

and adjust again. You may notice that it looks slightly curdled. Not

to worry. Hit it a lick in the food processor. Smoothes right out.

Pour into sterile jars leaving 1/8″ of head space. Process in a

boiling water bath 15 minutes.

– The Only Texas Cookbook

Linda West Eckhardt

Ketchup is one of the Few Packaged Foods without Preservatives

In the first portion of the last century, in the midst of a debate regarding benzoate, the consumer won a victory, as benzoates were removed from ketchup. Harvey Washington Wiley, the chief of the Bureau of Chemistry in the Department of Agriculture from 1833 to 1912 believed benzoates to be unsafe.

Initially, when benzoates were removed, the resulting ketchup was watery, but with the culinary genius of ketchup manufacturers, ripe tomatoes were used, rather than the previous unripe ones and the pectin from tomatoes added body to the sauce and density. More tomatoes and vinegar were added creating superior ketchup; safer, purer, and better tasting with almost no chance of spoiling.

The leader of ketchup makers to remove benzoates, improve ketchup, make it virtually spoil resistant, and offer a money-back guarantee was Henry J. Heinz.

Meet the World’s Leading Expert on Ketchup

Andrew F. Smith is trained as a political scientist and knowledgeable on ketchup’s early years. His specialty is the tomato and he argues that Cortez brought tomatoes to Europe from the New World, and they became a part of the world’s cuisine. Although we do not think of China as a country where the tomato is popular, China is the biggest tomato producer in the world today.

Ketchup Pushes All the Primal Buttons

The human palate consists of five known palatable senses; salty, sweet, sour, bitter and umami. “Umami is the protein-y, full-bodied taste of chicken soup, or cured meat, or fish stock, or aged cheese, or mother’s milk, or soy sauce, or mushroom, or seaweed, or cooked tomato.” It is an ingredient which when added to a dish gives it a “sensory heft” according to Gary Beauchamp, who heads the Monell Chemical Senses Center in Philadelphia. Ketchup begins at the tip of tongue, where our receptors for sweet and salty are, move to the sides of the tongue, where the sour notes are received and then reach the back of the tongue with the bitter, and umami flavor being detected. What a taste experience. No wonder we are hooked.

Ketchup has an E-Z Squirt Bottle for Kids

Not only does ketchup appeal to all our taste sensations, it comes in easy to handle bottles for the children. When children go through their finicky stages where foods are being removed from their requested choices, ketchup stands fast.

Not All Ketchups are Created Equal

Tomatoes vary; the sweet and sour ratio and spices used vary by brand. There are new flavors vying for our attention, but usually we hit upon one we like and it has found its home in our home.

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RSSComments: 40  |  Post a Comment

  1. IcyCucky | Jan 2, 2008 | Reply

    Great article, Judy!

  2. Judy Sheldon-Walker | Jan 2, 2008 | Reply

    Thank you for reading and encouraging, Icy.

  3. louie jerome | Jan 2, 2008 | Reply

    Yum! It has to be Heinz Ketchup.

  4. Judy Sheldon-Walker | Jan 2, 2008 | Reply

    Thank you, Louie, for reading and commenting. Heinz, huh? He was the forerunner of improving ketchup.

  5. Ruby Hawk | Jan 2, 2008 | Reply

    I have learned more about ketchup than I knew before. Who would have known it came from China?

  6. Judy Sheldon-Walker | Jan 2, 2008 | Reply

    Thank you, Ruby, for reading and commenting. I always find the origins of common household products interesting.

  7. Alexa Gates | Jan 2, 2008 | Reply

    Never would have thought ketchup came from China… Great article :)

  8. CHAN LEE PENG | Jan 2, 2008 | Reply

    I’ve learned so much about ketchup, thank you, my sister. The article is also well-written, thank you for reserching the info.
    Take care and regards.

  9. Jared Stenzel | Jan 2, 2008 | Reply

    Wow learned a little too much about ketchup. Nice job.

  10. Judy Sheldon-Walker | Jan 3, 2008 | Reply

    Alexa, Chan, and Jared, thank you for reading and providing me with encouragement. Have a great day.

  11. Anne Lyken-Garner | Jan 3, 2008 | Reply

    Judy, as one wise, yellow four-fingered man would say, “hmmmm… ketchup…glug glug glug…”

    Very good article and well researched too.

  12. valli | Jan 3, 2008 | Reply

    I learn many new things from your article. Thanks for the inforamtion Judy.

  13. Judy Sheldon-Walker | Jan 3, 2008 | Reply

    Thank you Anne and Valli, for reading and commenting on my article. Your encouragement is always appreciated. Have a blessed day.

  14. Zenka | Jan 3, 2008 | Reply

    Nice article and I like ketchup ;D

  15. Judy Sheldon-Walker | Jan 3, 2008 | Reply

    Zenka, thank you for reading and commenting.

  16. b. radley | Jan 3, 2008 | Reply

    very informative and fun! Thanks.

  17. Brooke | Jan 4, 2008 | Reply

    Hey there Judy! I’m back!!! Did you forget about me?

  18. Judy Sheldon-Walker | Jan 4, 2008 | Reply

    Brooke, you bet I missed you. I’m glad to see that you’re back.

  19. Judy Sheldon-Walker | Jan 4, 2008 | Reply

    B. Radley, thank you for reading and commenting. Your comment is truly appreciated.

  20. Darkabyzz | Jan 4, 2008 | Reply

    quite an interesting article you got here Judy!GOOD JOB!!

  21. Darlene McFarlane | Jan 4, 2008 | Reply

    This is a very interesting article, Judy and I really enjoyed reading it. I learned a lot.

  22. Judy Sheldon-Walker | Jan 4, 2008 | Reply

    Darkabyzz and Darlene, thank you for reading and commenting.

  23. Brooke | Jan 5, 2008 | Reply

    I haven’t made a account yet. I dunno if i will. I’ve been busy lately so I haven’t been on the internet lately… But I will chat with you, Judy! :)

  24. Judy Sheldon-Walker | Jan 5, 2008 | Reply

    Brooke, thanks for stopping by. I would love it if you submitted something of your own.

  25. Natara | Jan 5, 2008 | Reply

    Very informational. This is awesome considering I have a hunger for knowledge.

  26. Judy Sheldon-Walker | Jan 5, 2008 | Reply

    Natara, thank you for reading and commenting. Computers are an excellent place to get valuable information.

  27. Shelly Brown | Jan 6, 2008 | Reply

    Judy,I love your articles… You know me and food I love the recipes and also about how the originate… Thank You for sharing

  28. Liane Schmidt | Jan 6, 2008 | Reply

    What an interesting, fun, original article. Nice work!

    Best wishes.

    Sincerely,

    -Liane Schmidt.

  29. Judy Sheldon-Walker | Jan 7, 2008 | Reply

    Shelly, and Liane, thank you so much for reading and commenting. Your encouragement is appreciated.

  30. Francie | Jan 8, 2008 | Reply

    Super article, I must say we have not stopped talking about it when at a meal. All have been very interested in the origin of Ketchup. I know it has been the topic story for Us! We keep talking about it, people are *very interested!! Loved all the knowledge you shared, Thanks!

  31. Judy Sheldon-Walker | Jan 8, 2008 | Reply

    Francie, You made my day, perhaps my week! lol Thanks.

  32. writershirley | Jan 25, 2008 | Reply

    I liked this commentary, but would like to add this from experience as a H.J. Heinz wife not F.J. my husband retired after 47 years of working for the company. I have seen Ketchups from all over the world. Ketchup is not made just one way by Heinz, according to your country, that is the way that Heinz makes the Ketchup, Pickles etc. Actually, in some countries their Ketchup is hot and spicy and in others it is sweet, and still yet in others no tomatoes are used at all. Finally, Heinz has owned other Brand companies, but they never reveal this, and even though that brand maybe out selling Heinz for a while it really does not hurt them at all. They own a multitude of Pickle companies for instance. I am not at liberty to mention the other companies because of my husband, who was one of the Head Directors, retired but not permitted to reveal secrets like ownerships, recipes, and other things. I wouldn’t want to cause a problem as we receive a very large pension and perks from the company. Ketchup, Pickles, Mixed Veggies, Tuna, Weight Watchers etc. are always on our table along with a few other products. Hope this tid bit helps you all by the way Judy write about Kelloggs my daughter worked there for about 15 years now and it is fascinating, especially their plant in Nebraska –Shirley

  33. Judy Sheldon-Walker | Jan 25, 2008 | Reply

    Thanks again, Shirley for visiting. You wouldn’t want to forward some info on Kelloggs would you? I am always looking for an interesting topic. lol Battle Creek is the corn capital, and I’ve been on tour at our plant there. Fascinating.

  34. Joe50342 | Jan 27, 2008 | Reply

    Nice article, very interesting.

  35. nobert soloria bermosa | Apr 5, 2008 | Reply

    very informative, i really enjoyed reading this one..thanks for the info Judy

  36. Judy Sheldon | Apr 5, 2008 | Reply

    Nobert, you have truly been a busy reader tonight. Thank you for reading and commenting.

  37. Lauren Axelrod | Aug 13, 2008 | Reply

    I love ketchup. I put it on everything. Heinz is by far my favorite. Great Read Judy.

    Check out some of my articles. I’m about two weeks into this already so any responses are appreciated.

  38. Lucas Dié | Nov 16, 2008 | Reply

    Thank you very much for this article. I have used it in mine :)

    http://www.healthmad.com/Nutrition/Healthy-Living-by-Tomato-and-Friends.346917

  39. dennis | Feb 17, 2009 | Reply

    i hate kethup it smells bad make the smell good 0_o

  40. Bert | Sep 14, 2009 | Reply

    I think Chinese don’t even know it comes from China!

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