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How Ketchup Evolved From A Popular American Medicine To A Condiment Icon
The tangy food flavor enhancer had to find its true niche
Ketchup, a wildly popular condiment that is found on countless tables around the world, got its start in the United States with a much different use. While it’s now most commonly used to complement hamburgers, hot dogs, and fries, it actually began as an American staple 200 years ago when it was marketed and sold as medicine.
The origins of ketchup date back to ancient Asia, where fermented fish sauces were commonly used to enhance the flavor of meals. These early versions bear little resemblance to the tomato-based (along with sugar, vinegar and spices) condiment we know today. The word “ketchup” also has diverse linguistic roots, stemming from Chinese (koechiap) to Malay (kecap) to British English (ketchup); all typically referring to a variety of condiments made from fermented fish brine, mushrooms, and walnuts.
Tomatoes, which are the base ingredient in modern ketchup, were introduced to Europe from the Americas in the 16th century. However, they were initially met with skepticism and fear because they were part of the nightshade family, which has poisonous members. Gradually, the fruit gained acceptance as being safe to consume, but it wasn’t until the 19th century that…
