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[[Image:Organic Heinz Tomato Ketchup.jpg|right|thumb|The largest distributor of ketchup in the world is the [[H. J. Heinz Company]].]]

'''Ketchup''' (or less commonly '''catsup'''), also known as Tomato Ketchup, Tomato Sauce, Red Sauce, Tommy Sauce, Tommy K, or [[Rhyming slang|Dead Horse]],<ref>Australian slang: {{cite web |url=http://www.funtrivia.com/en/subtopics/Raw-Prawns-and-Dead-Horse-210259.html |title= Raw Prawns and Dead Horse - Fun Facts, Questions, Answers, Information |accessdate=2007-11-17}}</ref> is a [[condiment]], usually made from [[tomato]]es. The ingredients in a typical modern ketchup are tomato concentrate, spirit [[vinegar]], [[corn syrup]] or other [[sugar]], [[edible salt|salt]], spice and herb extracts (including celery), spice and [[garlic]] powder<ref>Statements by H. J. Heinz Company and its subsidiaries, including labels of Heinz Tomato Ketchup</ref>. [[Allspice]], [[clove]]s, [[cinnamon]], [[onion]], and other [[vegetable]]s may be included.

Ketchup started out as a general term for ''[[sauce]]'', typically made of [[mushrooms]] or [[fish]] [[brining|brine]] with [[herb]]s and [[spice]]s. Some popular early main ingredients included [[blueberry]], [[anchovy]], [[oyster]], [[lobster]], [[walnut]], [[kidney bean]], [[cucumber]], [[cranberry]], [[lemon]], [[celery]] and [[grape]]. Mushroom ketchup is still available in some countries, such as the UK.[[Banana ketchup]] is popular in the Philippines.

Ketchup is often used with [[French fried potatoes|French fries (or "chips" in the UK)]], hamburgers, sandwiches and grilled or fried meat. Ketchup with [[mayonnaise]] forms the base of [[Thousand Island dressing]] and [[fry sauce]]. Ketchup is also typically used as a base for [[barbecue sauce]], especially in the [[Southern United States]].

==History==

[[Image:Mushroom ketchup.jpg|right|thumb|A bottle of Geo. Watkins mushroom ketchup.]]

===Origins===
Ketchup-like sauces originated in [[Asia]] as a [[fish sauce]], long before anyone outside the Americas had ever seen a [[tomato]]. The word "ketchup" comes from the Malay / Indonesian word kichap or kechap (e.g., ''[[Kecap manis#Indonesian soy sauce|kecap manis]]'' — Dutch spelling ''ketjap manis'') which itself was derived from the Chinese ke'tsiap. English and Dutch sailors brought the Asian styled ketchup to Europe, where many flavourings, such as mushrooms, anchovies and nuts, were added to the basic fish sauce. Ketchup, as it is eaten today, first appeared in American cookbooks during the early 19th century.

===Tomato ketchup===
By [[1801]] a recipe for tomato ketchup was printed in an American cookbook, the ''Sugar House Book''.<ref>Taken from "The Sugar House Book", 1801.
#''Get [the tomatoes] quite ripe on a dry day, squeeze them with your hands till reduced to a pulp, then put half a pound of fine [[table salt|salt]] to one hundred tomatoes, and boil them for two hours.''
#''Stir them to prevent burning.''
#''While hot press them through a fine [[colander|sieve]], with a [[silver]] [[spoon]] till nought but the skin remains, then add a little [[mace (spice)|mace]], 3 [[nutmeg]]s, [[allspice]], [[clove]]s, [[cinnamon]], [[ginger root|ginger]], and [[Black pepper|pepper]] to taste.''
#''Boil over a slow fire till quite thick, stir all the time.''
#''Bottle when cold.''
#''One hundred tomatoes will make four or five bottles and keep good for two or three years."'

The salt in this recipe, which served as a [[preservative]], yields an extremely salty taste. This recipe is important because tomato was not widely accepted by people in North America in the early 1800s. Many believed it was poisonous. </ref> In 1824 a ketchup recipe appeared in ''The Virginia Housewife'', an influential 19th-century cookbook written by Mary Randolph, [[Thomas Jefferson]]'s cousin.

As the century progressed, tomato ketchup began its ascent in popularity in the United States, influenced by the American enthusiasm for tomatoes. Tomato ketchup was sold locally by farmers. A man named Jonas Yerks (or Yerkes) is believed to have been the first man to make tomato ketchup a national phenomenon. By 1837 he had produced and distributed the condiment nationally. Shortly, other companies followed suit. [[H. J. Heinz Company|F. & J. Heinz]] launched their tomato ketchup in 1876.

Heinz tomato ketchup was advertised: "Blessed relief for Mother and the other women in the household!"

The ''[[Webster's Dictionary]]'' of [[1913]] defined "catchup" as a "table sauce made from mushrooms, tomatoes, walnuts, etc. [Written also ketchup]."

Modern ketchup emerged in the early years of the [[20th century]], out of a debate over the use of [[sodium benzoate]] as a preservative in condiments. [[Harvey W. Wiley]], the "father" of the [[Food and Drug Administration]] in the U.S., challenged the safety of benzoate. In response, entrepreneurs, particularly [[Henry J. Heinz]], pursued an alternative recipe that eliminated the need for that preservative.

Prior to Heinz (and his fellow innovators), commercial tomato ketchups of that time were watery and thin, in part due to the use of unripe tomatoes, which were low in [[pectin]]. They were also less [[vinegar]]y than modern ketchups; by [[pickling]] ripe tomatoes, the need for benzoate was eliminated without spoilage or degradation in flavor. But the changes driven by the desire to eliminate benzoate also produced changes that some experts (such as [[Andrew F. Smith]]<ref>{{cite book |author=Andrew F. Smith |title=The Tomato in America: Early History, Culture, and Cookery |publisher=University of Illinois Press |year=2001 |isbn=978-0-252-07009-9 |url=http://books.google.com/books?id=e82QWB89_sIC&printsec=frontcover#PPP1,M1}}</ref>) believe were key to the establishment of tomato ketchup as the dominant American condiment.

[[Image:Bottle of Ketchup.jpg|thumb|left|Ketchup is commonly used on [[hamburger]]s]]
Until Heinz, most commercial ketchups appealed to two of the basic [[taste]]s: [[Taste#Bitterness|bitterness]] and [[Taste#Saltiness|saltiness]]. But the switch to ripe tomatoes and more tomato solids added [[Taste#Umami|umami]], and the major increase in the concentration of vinegar added [[Taste#Sourness|sourness]] and [[Pungent|pungency]] to the range of sensations experienced during its consumption. And because the elimination of benzoate was accompanied by a doubling of ketchup's [[Taste#Sweetness|sweetness]], a balanced stimulation of all five types of taste sensations resulted.{{Fact|date=February 2007}}

In the [[United States]], the [[Food and Drug Administration]] has prohibited the use of the word "ketchup" on product labels unless the product conforms to a set of strict guidelines. Despite the more general origins of the word, all products marketed as ketchup in the United States must be thickened only with tomato solids, and the viscosity of the sauce must be within a very narrow range. The [[nutrient]] content of the sauce is also tightly regulated.

In the past, ketchup was produced from fresh tomatoes after harvesting. [[Vacuum evaporation]] made it possible to turn tomatoes into a very thick [[tomato paste]] that is easy to store at [[room temperature]]. This enables a factory to produce ketchup throughout the year.

===Later innovations===
The [[thixotropic]] properties of ketchup make it difficult to pour from a glass bottle unless it has previously been shaken vigorously. The introduction of [[Polyethylene terephthalate|PET]] squeeze [[bottle]]s in the 1980s{{Fact|date=April 2008}}<!--need exact date--> made it easier to get the ketchup out.

In October, 2000, Heinz introduced colored ketchup products, which eventually included green, purple, pink, orange, teal, and blue.<ref>{{cite news |url=http://www.usatoday.com/money/industries/food/2003-04-07-blue-ketchup_x.htm |author=Associated Press |title=Heinz unveils new blue ketchup |date=[[April 7]], [[2003]]}}</ref> These popular products were made by adding [[food coloring]] to the traditional ketchup. These products ([[as of 2006|as of January 2006]]) have been discontinued.<ref>[http://www.heinz.com/Consumer_faq.aspx Heinz - Consumer FAQs]</ref>

==Nutrition==
The following table compares the nutritional value of ketchup with raw ripe tomatoes and [[salsa (sauce)|salsa]], based on information from the [[United States Department of Agriculture|USDA]] Food Nutrient Database.<ref>{{cite web|url=http://www.ars.usda.gov/Services/docs.htm?docid=8964|title=USDA National Nutrient Database for Standard Reference|publisher=[[USDA]]|accessdate=2007-12-03}}</ref>

<table class="wikitable">
<tr>
<th>Nutrient<br>(per 100 g)</th>
<th>Ketchup</th>
<th>Low [[sodium]]<br>Ketchup</th>
<th>Tomatoes,<br>year-round</th>
<th>USDA commodity<br>salsa</th>
<th>La Victoria<br>Salsa Brava, Hot</th>
</tr><tr>
<td>[[food energy|Energy]]</td>
<td>100 [[calorie|kcal]]<br> 419 kJ</td>
<td>104 kcal<br> 435 kJ</td>
<td>18 kcal<br> 75 kJ</td>
<td>36 kcal<br> 150 kJ</td>
<td>40 kcal<br> 170 kJ</td>
</tr><tr>
<td>[[water (molecule)|Water]]</td>
<td>68.33 [[gram|g]]</td>
<td>66.58 g</td>
<td>94.50 g</td>
<td>89.70 g</td>
<td>88.67 g</td>
</tr><tr>
<td>[[Protein]]</td>
<td>1.74 g</td>
<td>1.52 g</td>
<td>0.88 g</td>
<td>1.50 g</td>
<td>1.36 g</td>
</tr><tr>
<td>[[Fat]]s</td>
<td>0.49 g</td>
<td>0.36 g</td>
<td>0.20 g</td>
<td>0.20 g</td>
<td>1.11 g</td>
</tr><tr>
<td>[[Carbohydrates]]</td>
<td>25.78 g</td>
<td>27.28g</td>
<td>3.92 g</td>
<td>7.00 g</td>
<td>6.16 g</td>
</tr><tr>
<td>[[Sodium]]</td>
<td>1110 [[milligram|mg]]</td>
<td>20 mg</td>
<td>5 mg</td>
<td>430 mg</td>
<td>648 mg</td>
</tr><tr>
<td>[[Vitamin C]]</td>
<td>15.1 mg</td>
<td>15.1 mg</td>
<td>12.7 mg</td>
<td>4 mg</td>
<td>7.2 mg</td>
</tr>
<tr>
<td>[[Lycopene]]</td>
<td>17.0 mg</td>
<td>19.0 mg</td>
<td>2.6 mg</td>
<td>n/a</td>
<td>n/a</td>
</tr>
</table>

Ketchup packets from [[fast-food restaurant]]s:
<table class="wikitable">
<tr>
<th>Restaurant</th>
<th>Packet<br>size</th>
<th>Energy</th>
<th>Sodium</th>
<th>Carbo-<br>hydrates</th>
</tr>
<tr>
<td>[[Arby's]]</td>
<td> 9 g</td>
<td>10 kcal (42 kJ)</td>
<td>100 mg</td>
<td> 2 g</td>
</tr>
<tr>
<td>[[Burger King]]</td>
<td>10 g</td>
<td>10 kcal (42 kJ)</td>
<td>127 mg</td>
<td> 3 g</td>
</tr>
<tr>
<td>[[Jack in the Box]]</td>
<td> 9 g</td>
<td>10 kcal (42 kJ)</td>
<td>105 mg</td>
<td> 2 g</td>
</tr>
<tr>
<td>[[McDonald's]]<ref>[http://www.mcdonalds.com/app_controller.nutrition.index1.html#4 McDonald's USA Nutrition Facts for Popular Menu Items]</ref></td>
<td>10 g</td>
<td>15 kcal (63 kJ)</td>
<td>110 mg</td>
<td> 3 g</td>
</tr>
</table>

Ketchup has been shown to provide significant health benefits but many argue that these benefits are counterbalanced by the food's salt and sugar content. Ketchup has been found to be a beneficial source of [[lycopene]], an antioxidant which may help prevent some forms of cancer. This is particularly true of the organic brands of ketchup. In fact, organic brands were found to contain three times as much lycopene as non-organic brands.<ref>{{cite journal | author = Ishida B, Chapman M | title = A comparison of carotenoid content and total antioxidant activity in catsup from several commercial sources in the United States. | journal = J Agric Food Chem | volume = 52 | issue = 26 | pages = 8017-20 | year = 2004 | id = PMID 15612790}}</ref> Ketchup, much like [[marinara sauce]] and other cooked tomato foods, yields higher levels of lycopene per serving because cooking makes lycopene in tomatoes more bio-available.

[[Image:Ketchuponahotdog.jpg|thumb|300px|right|Ketchup on a hot dog]]
==Viscosity==
Ketchup (the tomato variety) is a [[thixotropic]] substance, which often results in difficulties of removing it from a glass bottle. Often a glass bottle will appear to be blocked. The "common" method (inverting the bottle and hitting the bottom with the heel of the hand) will cause the ketchup to begin flowing over itself. Because the ketchup is a thixotropic fluid and has a non linear stress strain curve it will flow over itself better than any other surface. So once it begins to flow it will pick up speed, and this is why a whole lot of ketchup comes out at a time. Some people, seeking to avoid this problem, remove the product with the aid of a butter knife thrust into the opening. But this technique is generally slow and inefficient, and can potentially contaminate the ketchup.

There is a better technique that avoids both the thixotropic effect and the need for an inefficient tool. Known widely among [[caterer]]s, it involves inverting the bottle and forcefully tapping its upper neck with two fingers (index and middle finger together). Specifically, with the Heinz Ketchup product, one taps the 57 circle on the neck. This helps the ketchup flow by applying correct [[G-force]]s.<ref name="HowToPourKetchup">{{cite web
| url = http://www.icogitate.com/~ergosum/essays/ketchup/ketchup.htm
| title = How to pour Ketchup (Catsup). Full technical explanation.
| accessdate = 2007-12-30
| language = English
}}</ref> Another solution to this problem appeared with the introduction of plastic squeeze bottles. More recently, Heinz and others have introduced an "upside-down" bottle, which further remedies the problem by keeping the remaining ketchup at the mouth of the bottle. These bottles are also fitted with a control valve in the nozzle designed to eliminate the build-up of ketchup in the cap after use.

==Etymology==
===Early uses in English===
The word entered the [[English language]] in [[England]] during the late [[17th century|seventeenth century]], appearing in print as ''catchup'' and later as ''ketchup''. The following is a list of early quotations collected by the ''[[Oxford English Dictionary]]''.

* [[1690]], B. E., ''A New Dictionary of the Terms Ancient and Modern of the Canting Crew''
** Catchup: a high East-India Sauce.
* [[1711]], [[Charles Lockyer]], ''[[An Account of the Trade in India]]'' 128
** Soy comes in Tubbs from Jappan, and the best Ketchup from Tonquin; yet good of both sorts are made and sold very cheap in China.
* [[1730]], [[Jonathan Swift]], ''A Panegyrick on the Dean'' Wks. 1755 IV. I. 142
** And, for our home-bred British cheer, Botargo, catsup, and caveer.
* [[1748]], Sarah Harrison, ''The Housekeeper's Pocket-Book and Compleat Family Cook''. i. (ed. 4) 2,
** I therefore advise you to lay in a Store of Spices, ... neither ought you to be without ... Kitchup, or Mushroom Juice.
* [[1751]], Mrs. Hannah Glasse, ''Cookery Bk''. 309
** It will taste like foreign Catchup.
* [[1817]], [[George Gordon Byron]], ''Beppo'' viii,
** Buy in gross ... Ketchup, Soy, Chili~vinegar, and Harvey.
* [[1832]], ''Vegetable Substances Used for the Food of Man'' 333
** One ... application of mushrooms is ... converting them into the sauce called Catsup.
* [[1840]], [[Charles Dickens]], ''[[Barnaby Rudge]]'' (1849) 91/1
** Some lamb chops (breaded, with plenty of ketchup).
* [[1845]], [[Eliza Acton]], ''Modern Cookery'' v. (1850) 136 (L.)
** Walnut catsup.
* [[1862]], ''[[Macmillan's Magazine]]''. Oct. 466
** He found in mothery catsup a number of yellowish globular bodies.
* [[1874]], [[Mordecai C. Cooke]], ''Fungi; Their Nature, Influence and Uses'' 89
** One important use to which several ... fungi can be applied, is the manufacture of ketchup.

The spelling ''catsup'' seems to have appeared first from the pen of [[Jonathan Swift]], in 1730.

===China connection===
The theory of the word's origin says that it derives from one of two words from the [[Fujian]] region of coastal southern China: "kôe-chiap" (in the [[Xiamen]] accent) or "kê-chiap" (in the [[Zhangzhou]] accent). Both of these words come from the [[Amoy (linguistics)|Amoy dialect]] of China, where it meant the brine of pickled fish or shellfish.<ref>In the Chinese [[Amoy (linguistics)|Amoy dialect]], "kôe-chiap" ([[Xiamen]] accented [[Amoy (linguistics)|Amoy]]) or "kê-chiap" (probably [[Penang Hokkien]], which is based on [[Zhangzhou]] accented [[Amoy (linguistics)|Amoy]]) signifies "brine of pickled fish or shell-fish" (The Oxford English Dictionary, Douglas Chinese Dict. 46/1, 242/1).
</ref> Ketchup entered the English language from the Malay word "kichap" or "kechap" (spelled "ketjap" by the Dutch), which came from the Chinese in the first place (see: [[Penang Hokkien]]). The Malay word means "taste." And in sometime in the late 17th century, the name and some samples might have arrived in England where it appeared in print as "catchup" in 1690 and then as "ketchup" in 1711. These names stuck with the British, who quickly appropriated them for their own pickled condiments of anchovies or oysters.

The exact [[Chinese character]]s used to represent the word ''kôe-chiap'' have been disputed, with two primary theories as to the word's original Chinese orthography:

====Tomato sauce====
The word "ketchup" derives from a Chinese word composed of two characters ([[wikt:茄汁|茄汁]]), which means "tomato sauce". The first character ({{lang|zh|[[wikt:茄|茄]]}}), meaning "[[eggplant]]," is also a shortened form of "tomato" ({{lang|zh|[[wikt:番|番]][[wikt:茄|茄]]}} in [[Standard Mandarin|Mandarin]] and [[Standard Cantonese|Cantonese]] or [[wikt:紅|紅]][[wikt:毛|毛]][[wikt:茄|茄]] in [[Taiwanese (linguistics)|Taiwanese]]). The second character ({{lang|zh|[[wikt:汁|汁]]}}) means "juice" or "sauce." Pronunciations of this word vary by region, but their similarities to the English "ketchup" can be noticed.

{|class="wikitable" style="text-align: center"
|-
! colspan="4" | 茄汁
|-
! Language
! Pronunciation ([[help:IPA|IPA]])
! colspan="2"| Other transcriptions
|-
| [[Standard Cantonese|Cantonese]]
| k<sup>h</sup>e tsɐp
| [[Jyutping]]
| ke<sup>2</sup> zap<sup>1</sup>
|-
| [[Taiwanese (linguistics)|Taiwanese]]
| g<sup>j</sup>o ʑiap
| [[POJ]]
| kiô-chiap
|}

====Fish sauce====
The second theory states that "ketchup" derives from an [[Amoy (linguistics)|Amoy]] word of two characters ([[wikt:鮭汁|鮭汁]]) meaning "fish sauce". The first character literally means "[[salmon]]" but can mean just "fish" in general. The second character is the same as in the above-mentioned theory.

{|class="wikitable" style="text-align: center"
|-
! colspan="4" | 鮭汁
|-
! Language
! Pronunciation ([[help:IPA|IPA]])
! colspan="2"| Other transcriptions
|-
| [[Standard Cantonese|Cantonese]]
| kwɐi tsɐp
| [[Jyutping]]
| gwai<sup>1</sup> zap<sup>1</sup>
|-
| [[Taiwanese (linguistics)|Taiwanese]]
| kue ʑiap
| [[POJ]]
| kôe chiap
|}

[[Merriam-Webster]] also states that "ketchup" derives from a word meaning "fish sauce", but identifies the source language as [[Malay language|Malay]]. <ref>[http://www.merriam-webster.com/dictionary/ketchup www.merriam-webster.com] - Entry for ketchup</ref>

==U.S. politics==
In [[1981]], Congress ordered the [[United States Department of Agriculture]] to issue new standards for federally financed school lunch programs, which would enable schools to economize; one of the USDA's proposals was to classify ketchup as a [[vegetable]]. The suggestion was widely ridiculed and the proposal was dropped.<ref>{{cite web |url=http://www.straightdope.com/columns/040716.html |publisher=The Straight Dope |title=Did the Reagan-era USDA really classify ketchup as a vegetable?}}</ref>

In [[2004]], presidential challenger [[John Kerry]]'s ties to [[H. J. Heinz Company]] through his wife, [[Teresa Heinz]], led some supporters of [[George W. Bush]] to create an alternative called [[W Ketchup]] so as not to add to his opponent's campaign coffers, even though Kerry adhered to strict funding rules and separated his wife's personal fortune from any campaign funds.<ref>{{cite news |url=http://news.bbc.co.uk/2/hi/americas/3882023.stm |publisher=BBC NEWS |title=Republicans launch 'W ketchup' |author=Oliver Conway |date=[[July 10]], [[2004]]}}</ref>

==Ketchup and catsup==
Confusion between these two names has provided fodder for comedy:
*In one episode of ''[[The Simpsons]]'', [[Mr. Burns]] cannot decide between ketchup and catsup. In another, Homer calls Bart to ask the difference between ketchup and catsup, and claims 'they' will cut his head off if Bart doesn't tell him.
*In an episode of ''[[King of the Hill]]'', Hank tells Bobby that a restaurant has "seven kinds of ketchup, and three kinds of catsup"; later Bobby asks "can someone pass the catsup?".
*In an episode of ''[[Corner Gas]]'' Lacy thinks Oscar has [[Functional illiteracy]] because he argues with himself about the difference between ketchup and catsup.
* In an episode of ''[[The King of Queens]]'', Arthur asks Doug to pass him "the catsup", while Doug looks in confusion at a bottle clearly marked 'Ketchup'. Doug eventually makes Arthur admit that it is called ketchup.
* The online game ''[[Kingdom of Loathing]]'' and the [[Homestar Runner]] toon [http://www.homestarrunner.com/whereis.html Where's The Cheat?] both feature "ketchup" or "catsup" as separate items.
* Garrison Keillor's radio show ''[[A Prairie Home Companion]]'' regularly features advertisements for a product called "catchup" (a compromise between "ketchup" and "catsup").

==See also==
* [[Ambient food]]
* [[Banana ketchup]]
* [[Hot dog#Condiments|Condiments on hot dogs]]
* [[Ketchup as a vegetable]]
* [[Mustard (condiment)]]
* [[Tomato paste]]
* [[Tomato purée]]
* [[Tomato sauce]]

==References==
{{Reflist}}

==External links==
{{Commonscat|Ketchup}}
* [http://wbgu.org/community/documentary/Ketchup/KingCondiments_index.html wbgu.org] WBGU-PBS local documentary about the history and facts of Ketchup
* [http://heinz.com/Consumer_faq.aspx Consumer Frequently Asked Questions] from the Heinz website
* [http://www.fao.org/docrep/V5030E/V5030E0r.htm Fresh vegetable storage]
* [http://www.null-hypothesis.co.uk/science/strange-but-true/item/plasma_ketchup_bottle_easy_pour/ Technological breakthrough on keeping ketchup pouring]
* [http://www.ketchupworld.com And you thought you knew ketchup!]

===Other non-commercial recipes===
* [http://food.gusni.com/recipes/misc/Ketchup.html How To Make Ketchup At Home]
* [http://www.foodreference.com/html/ketchup-homemade.html A vegetarian low-salt, low-sugar formula] taken from ''The Wild Vegetarian Cookbook''
* [http://www.kitchencaravan.com/?q=recipe/yellow-tomato-curry-ketchup&repr=popup Recipe for Yellow Curry Ketchup]

[[Category:Condiments]]
[[Category:Tomato products]]
[[Category:Chinese words and phrases]]
[[Category:Indonesian words and phrases]]
[[Category:Malay words and phrases]]

[[ar:كتشب]]
[[be-x-old:Кетчуп]]
[[bg:Кетчуп]]
[[ca:Quètxup]]
[[cs:Kečup]]
[[da:Ketchup]]
[[de:Ketchup]]
[[el:Κέτσαπ]]
[[es:Kétchup]]
[[eo:Keĉapo]]
[[fr:Ketchup]]
[[ko:케첩]]
[[id:Saus tomat]]
[[is:Tómatsósa]]
[[it:Ketchup]]
[[he:קטשופ]]
[[ms:Sos tomato]]
[[nl:Tomatenketchup]]
[[ja:ケチャップ]]
[[no:Ketchup]]
[[pl:Keczup]]
[[pt:Ketchup]]
[[ru:Кетчуп]]
[[simple:Ketchup]]
[[sl:Kečap]]
[[fi:Ketsuppi]]
[[sv:Ketchup]]
[[vi:Ketchup]]
[[tr:Ketçap]]
[[zh:番茄醬]]

Revision as of 02:20, 29 May 2008

For other uses, see Ketchup (disambiguation).
The largest distributor of ketchup in the world is the H. J. Heinz Company.

Ketchup (or less commonly catsup), also known as Tomato Ketchup, Tomato Sauce, Red Sauce, Tommy Sauce, Tommy K, or Dead Horse,[1] is a condiment, usually made from tomatoes. The ingredients in a typical modern ketchup are tomato concentrate, spirit vinegar, corn syrup or other sugar, salt, spice and herb extracts (including celery), spice and garlic powder[2]. Allspice, cloves, cinnamon, onion, and other vegetables may be included.

Ketchup started out as a general term for sauce, typically made of mushrooms or fish brine with herbs and spices. Some popular early main ingredients included blueberry, anchovy, oyster, lobster, walnut, kidney bean, cucumber, cranberry, lemon, celery and grape. Mushroom ketchup is still available in some countries, such as the UK.Banana ketchup is popular in the Philippines.

Ketchup is often used with French fries (or "chips" in the UK), hamburgers, sandwiches and grilled or fried meat. Ketchup with mayonnaise forms the base of Thousand Island dressing and fry sauce. Ketchup is also typically used as a base for barbecue sauce, especially in the Southern United States.

History

A bottle of Geo. Watkins mushroom ketchup.

Origins

Ketchup-like sauces originated in Asia as a fish sauce, long before anyone outside the Americas had ever seen a tomato. The word "ketchup" comes from the Malay / Indonesian word kichap or kechap (e.g., kecap manis — Dutch spelling ketjap manis) which itself was derived from the Chinese ke'tsiap. English and Dutch sailors brought the Asian styled ketchup to Europe, where many flavourings, such as mushrooms, anchovies and nuts, were added to the basic fish sauce. Ketchup, as it is eaten today, first appeared in American cookbooks during the early 19th century.

Tomato ketchup

By 1801 a recipe for tomato ketchup was printed in an American cookbook, the Sugar House Book.[3] In 1824 a ketchup recipe appeared in The Virginia Housewife, an influential 19th-century cookbook written by Mary Randolph, Thomas Jefferson's cousin.

As the century progressed, tomato ketchup began its ascent in popularity in the United States, influenced by the American enthusiasm for tomatoes. Tomato ketchup was sold locally by farmers. A man named Jonas Yerks (or Yerkes) is believed to have been the first man to make tomato ketchup a national phenomenon. By 1837 he had produced and distributed the condiment nationally. Shortly, other companies followed suit. F. & J. Heinz launched their tomato ketchup in 1876.

Heinz tomato ketchup was advertised: "Blessed relief for Mother and the other women in the household!"

The Webster's Dictionary of 1913 defined "catchup" as a "table sauce made from mushrooms, tomatoes, walnuts, etc. [Written also ketchup]."

Modern ketchup emerged in the early years of the 20th century, out of a debate over the use of sodium benzoate as a preservative in condiments. Harvey W. Wiley, the "father" of the Food and Drug Administration in the U.S., challenged the safety of benzoate. In response, entrepreneurs, particularly Henry J. Heinz, pursued an alternative recipe that eliminated the need for that preservative.

Prior to Heinz (and his fellow innovators), commercial tomato ketchups of that time were watery and thin, in part due to the use of unripe tomatoes, which were low in pectin. They were also less vinegary than modern ketchups; by pickling ripe tomatoes, the need for benzoate was eliminated without spoilage or degradation in flavor. But the changes driven by the desire to eliminate benzoate also produced changes that some experts (such as Andrew F. Smith[4]) believe were key to the establishment of tomato ketchup as the dominant American condiment.

Ketchup is commonly used on hamburgers

Until Heinz, most commercial ketchups appealed to two of the basic tastes: bitterness and saltiness. But the switch to ripe tomatoes and more tomato solids added umami, and the major increase in the concentration of vinegar added sourness and pungency to the range of sensations experienced during its consumption. And because the elimination of benzoate was accompanied by a doubling of ketchup's sweetness, a balanced stimulation of all five types of taste sensations resulted.[citation needed]

In the United States, the Food and Drug Administration has prohibited the use of the word "ketchup" on product labels unless the product conforms to a set of strict guidelines. Despite the more general origins of the word, all products marketed as ketchup in the United States must be thickened only with tomato solids, and the viscosity of the sauce must be within a very narrow range. The nutrient content of the sauce is also tightly regulated.

In the past, ketchup was produced from fresh tomatoes after harvesting. Vacuum evaporation made it possible to turn tomatoes into a very thick tomato paste that is easy to store at room temperature. This enables a factory to produce ketchup throughout the year.

Later innovations

The thixotropic properties of ketchup make it difficult to pour from a glass bottle unless it has previously been shaken vigorously. The introduction of PET squeeze bottles in the 1980s[citation needed] made it easier to get the ketchup out.

In October, 2000, Heinz introduced colored ketchup products, which eventually included green, purple, pink, orange, teal, and blue.[5] These popular products were made by adding food coloring to the traditional ketchup. These products (as of January 2006) have been discontinued.[6]

Nutrition

The following table compares the nutritional value of ketchup with raw ripe tomatoes and salsa, based on information from the USDA Food Nutrient Database.[7]

Nutrient
(per 100 g)		 Ketchup Low sodium
Ketchup		 Tomatoes,
year-round		 USDA commodity
salsa		 La Victoria
Salsa Brava, Hot
Energy 100 kcal
419 kJ		 104 kcal
435 kJ		 18 kcal
75 kJ		 36 kcal
150 kJ		 40 kcal
170 kJ
Water 68.33 g 66.58 g 94.50 g 89.70 g 88.67 g
Protein 1.74 g 1.52 g 0.88 g 1.50 g 1.36 g
Fats 0.49 g 0.36 g 0.20 g 0.20 g 1.11 g
Carbohydrates 25.78 g 27.28g 3.92 g 7.00 g 6.16 g
Sodium 1110 mg 20 mg 5 mg 430 mg 648 mg
Vitamin C 15.1 mg 15.1 mg 12.7 mg 4 mg 7.2 mg
Lycopene 17.0 mg 19.0 mg 2.6 mg n/a n/a

Ketchup packets from fast-food restaurants:

Restaurant Packet
size		 Energy Sodium Carbo-
hydrates
Arby's 9 g 10 kcal (42 kJ) 100 mg 2 g
Burger King 10 g 10 kcal (42 kJ) 127 mg 3 g
Jack in the Box 9 g 10 kcal (42 kJ) 105 mg 2 g
McDonald's[8] 10 g 15 kcal (63 kJ) 110 mg 3 g

Ketchup has been shown to provide significant health benefits but many argue that these benefits are counterbalanced by the food's salt and sugar content. Ketchup has been found to be a beneficial source of lycopene, an antioxidant which may help prevent some forms of cancer. This is particularly true of the organic brands of ketchup. In fact, organic brands were found to contain three times as much lycopene as non-organic brands.[9] Ketchup, much like marinara sauce and other cooked tomato foods, yields higher levels of lycopene per serving because cooking makes lycopene in tomatoes more bio-available.

Ketchup on a hot dog

Viscosity

Ketchup (the tomato variety) is a thixotropic substance, which often results in difficulties of removing it from a glass bottle. Often a glass bottle will appear to be blocked. The "common" method (inverting the bottle and hitting the bottom with the heel of the hand) will cause the ketchup to begin flowing over itself. Because the ketchup is a thixotropic fluid and has a non linear stress strain curve it will flow over itself better than any other surface. So once it begins to flow it will pick up speed, and this is why a whole lot of ketchup comes out at a time. Some people, seeking to avoid this problem, remove the product with the aid of a butter knife thrust into the opening. But this technique is generally slow and inefficient, and can potentially contaminate the ketchup.

There is a better technique that avoids both the thixotropic effect and the need for an inefficient tool. Known widely among caterers, it involves inverting the bottle and forcefully tapping its upper neck with two fingers (index and middle finger together). Specifically, with the Heinz Ketchup product, one taps the 57 circle on the neck. This helps the ketchup flow by applying correct G-forces.[10] Another solution to this problem appeared with the introduction of plastic squeeze bottles. More recently, Heinz and others have introduced an "upside-down" bottle, which further remedies the problem by keeping the remaining ketchup at the mouth of the bottle. These bottles are also fitted with a control valve in the nozzle designed to eliminate the build-up of ketchup in the cap after use.

Etymology

Early uses in English

The word entered the English language in England during the late seventeenth century, appearing in print as catchup and later as ketchup. The following is a list of early quotations collected by the Oxford English Dictionary.

  • 1690, B. E., A New Dictionary of the Terms Ancient and Modern of the Canting Crew
    • Catchup: a high East-India Sauce.
  • 1711, Charles Lockyer, An Account of the Trade in India 128
    • Soy comes in Tubbs from Jappan, and the best Ketchup from Tonquin; yet good of both sorts are made and sold very cheap in China.
  • 1730, Jonathan Swift, A Panegyrick on the Dean Wks. 1755 IV. I. 142
    • And, for our home-bred British cheer, Botargo, catsup, and caveer.
  • 1748, Sarah Harrison, The Housekeeper's Pocket-Book and Compleat Family Cook. i. (ed. 4) 2,
    • I therefore advise you to lay in a Store of Spices, ... neither ought you to be without ... Kitchup, or Mushroom Juice.
  • 1751, Mrs. Hannah Glasse, Cookery Bk. 309
    • It will taste like foreign Catchup.
  • 1817, George Gordon Byron, Beppo viii,
    • Buy in gross ... Ketchup, Soy, Chili~vinegar, and Harvey.
  • 1832, Vegetable Substances Used for the Food of Man 333
    • One ... application of mushrooms is ... converting them into the sauce called Catsup.
  • 1840, Charles Dickens, Barnaby Rudge (1849) 91/1
    • Some lamb chops (breaded, with plenty of ketchup).
  • 1845, Eliza Acton, Modern Cookery v. (1850) 136 (L.)
    • Walnut catsup.
  • 1862, Macmillan's Magazine. Oct. 466
    • He found in mothery catsup a number of yellowish globular bodies.
  • 1874, Mordecai C. Cooke, Fungi; Their Nature, Influence and Uses 89
    • One important use to which several ... fungi can be applied, is the manufacture of ketchup.

The spelling catsup seems to have appeared first from the pen of Jonathan Swift, in 1730.

China connection

The theory of the word's origin says that it derives from one of two words from the Fujian region of coastal southern China: "kôe-chiap" (in the Xiamen accent) or "kê-chiap" (in the Zhangzhou accent). Both of these words come from the Amoy dialect of China, where it meant the brine of pickled fish or shellfish.[11] Ketchup entered the English language from the Malay word "kichap" or "kechap" (spelled "ketjap" by the Dutch), which came from the Chinese in the first place (see: Penang Hokkien). The Malay word means "taste." And in sometime in the late 17th century, the name and some samples might have arrived in England where it appeared in print as "catchup" in 1690 and then as "ketchup" in 1711. These names stuck with the British, who quickly appropriated them for their own pickled condiments of anchovies or oysters.

The exact Chinese characters used to represent the word kôe-chiap have been disputed, with two primary theories as to the word's original Chinese orthography:

Tomato sauce

The word "ketchup" derives from a Chinese word composed of two characters (茄汁), which means "tomato sauce". The first character (茄), meaning "eggplant," is also a shortened form of "tomato" (番茄 in Mandarin and Cantonese or 紅毛茄 in Taiwanese). The second character (汁) means "juice" or "sauce." Pronunciations of this word vary by region, but their similarities to the English "ketchup" can be noticed.

茄汁
Language Pronunciation (IPA) Other transcriptions
Cantonese khe tsɐp Jyutping ke2 zap1
Taiwanese gjo ʑiap POJ kiô-chiap

Fish sauce

The second theory states that "ketchup" derives from an Amoy word of two characters (鮭汁) meaning "fish sauce". The first character literally means "salmon" but can mean just "fish" in general. The second character is the same as in the above-mentioned theory.

鮭汁
Language Pronunciation (IPA) Other transcriptions
Cantonese kwɐi tsɐp Jyutping gwai1 zap1
Taiwanese kue ʑiap POJ kôe chiap

Merriam-Webster also states that "ketchup" derives from a word meaning "fish sauce", but identifies the source language as Malay. [12]

U.S. politics

In 1981, Congress ordered the United States Department of Agriculture to issue new standards for federally financed school lunch programs, which would enable schools to economize; one of the USDA's proposals was to classify ketchup as a vegetable. The suggestion was widely ridiculed and the proposal was dropped.[13]

In 2004, presidential challenger John Kerry's ties to H. J. Heinz Company through his wife, Teresa Heinz, led some supporters of George W. Bush to create an alternative called W Ketchup so as not to add to his opponent's campaign coffers, even though Kerry adhered to strict funding rules and separated his wife's personal fortune from any campaign funds.[14]

Ketchup and catsup

Confusion between these two names has provided fodder for comedy:

  • In one episode of The Simpsons, Mr. Burns cannot decide between ketchup and catsup. In another, Homer calls Bart to ask the difference between ketchup and catsup, and claims 'they' will cut his head off if Bart doesn't tell him.
  • In an episode of King of the Hill, Hank tells Bobby that a restaurant has "seven kinds of ketchup, and three kinds of catsup"; later Bobby asks "can someone pass the catsup?".
  • In an episode of Corner Gas Lacy thinks Oscar has Functional illiteracy because he argues with himself about the difference between ketchup and catsup.
  • In an episode of The King of Queens, Arthur asks Doug to pass him "the catsup", while Doug looks in confusion at a bottle clearly marked 'Ketchup'. Doug eventually makes Arthur admit that it is called ketchup.
  • The online game Kingdom of Loathing and the Homestar Runner toon Where's The Cheat? both feature "ketchup" or "catsup" as separate items.
  • Garrison Keillor's radio show A Prairie Home Companion regularly features advertisements for a product called "catchup" (a compromise between "ketchup" and "catsup").

See also

References

  1. ^ Australian slang: "Raw Prawns and Dead Horse - Fun Facts, Questions, Answers, Information". Retrieved 2007-11-17.
  2. ^ Statements by H. J. Heinz Company and its subsidiaries, including labels of Heinz Tomato Ketchup
  3. ^ Taken from "The Sugar House Book", 1801.
    1. Get [the tomatoes] quite ripe on a dry day, squeeze them with your hands till reduced to a pulp, then put half a pound of fine salt to one hundred tomatoes, and boil them for two hours.
    2. Stir them to prevent burning.
    3. While hot press them through a fine sieve, with a silver spoon till nought but the skin remains, then add a little mace, 3 nutmegs, allspice, cloves, cinnamon, ginger, and pepper to taste.
    4. Boil over a slow fire till quite thick, stir all the time.
    5. Bottle when cold.
    6. One hundred tomatoes will make four or five bottles and keep good for two or three years."'
    The salt in this recipe, which served as a preservative, yields an extremely salty taste. This recipe is important because tomato was not widely accepted by people in North America in the early 1800s. Many believed it was poisonous.
  4. ^ Andrew F. Smith (2001). The Tomato in America: Early History, Culture, and Cookery. University of Illinois Press. ISBN 978-0-252-07009-9.
  5. ^ Associated Press (April 7, 2003). "Heinz unveils new blue ketchup". {{cite news}}: Check date values in: |date= (help)
  6. ^ Heinz - Consumer FAQs
  7. ^ "USDA National Nutrient Database for Standard Reference". USDA. Retrieved 2007-12-03.
  8. ^ McDonald's USA Nutrition Facts for Popular Menu Items
  9. ^ Ishida B, Chapman M (2004). "A comparison of carotenoid content and total antioxidant activity in catsup from several commercial sources in the United States". J Agric Food Chem. 52 (26): 8017–20. PMID 15612790.
  10. ^ "How to pour Ketchup (Catsup). Full technical explanation". Retrieved 2007-12-30.
  11. ^ In the Chinese Amoy dialect, "kôe-chiap" (Xiamen accented Amoy) or "kê-chiap" (probably Penang Hokkien, which is based on Zhangzhou accented Amoy) signifies "brine of pickled fish or shell-fish" (The Oxford English Dictionary, Douglas Chinese Dict. 46/1, 242/1).
  12. ^ www.merriam-webster.com - Entry for ketchup
  13. ^ "Did the Reagan-era USDA really classify ketchup as a vegetable?". The Straight Dope.
  14. ^ Oliver Conway (July 10, 2004). "Republicans launch 'W ketchup'". BBC NEWS. {{cite news}}: Check date values in: |date= (help)
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