Ketchup's origin traces back to a fermented fish sauce from China, known as "keh-jup" or "koe-cheup," used around the 3rd century BC. The first known recipe for tomato-based ketchup was created by American horticulturist James Mease in 1812. Later, Henry John Heinz significantly popularized ketchup with his version in 1876, which set the standard for the modern recipe.

Historical Evolution

• The original ketchup was a fish-based fermented sauce from China used for preservation and flavor, later brought to Europe by British and Dutch traders.
• Early British versions adapted the recipe using mushrooms, oysters, and anchovies, quite different from the tomato ketchup we recognize today.
• James Mease was the first to create a tomato-based ketchup recipe in 1812, which lacked vinegar and sugar.

Modern Ketchup

• Henry John Heinz introduced his version of tomato ketchup in 1876, adding vinegar, sugar, and secret spices to produce the thick and tangy condiment now popular worldwide.
• Heinz's improvements emphasized food safety, shelf life, and consistent flavor, which helped ketchup become a staple condiment.