The Odd Origins of Ketchup

Today we see ketchup as a standard tomato condiment, but it was originally made without any tomatoes. Early versions were salty, fermented sauces flavored with mushrooms, oysters, or even walnuts.

The word ketchup likely stems from a Chinese fermented fish sauce called ke-tsiap that reached the West in the 17th century. Creative British cooks soon adapted the recipe using regional ingredients like walnuts and mushrooms to mimic the savory flavor. It wasn't until the early 1800s that tomatoes were finally added to the mix. It took decades more for the tomato version to become the sugary, iconic staple we recognize today.