Ketchup is one of the leading condiments used in America today but it originated in Asia. Ketchup comes from the Hokkien word ke-tsiap which is a fermented fish sauce. In the late 17th century, the British encountered ketchup in Southeast Asia and tried to replicate it. Most recipes from Britain included ingredients such as mushrooms, oysters, walnuts or anchovies and were thin and dark. These early recipes also did not include tomatoes. The first published recipe of tomato ketchup was written by James Mease in 1812. The ingredients in his recipe were tomato pulp, brandy and spices. Ketchup was successful because it kept up for a year. Commercial ketchup contained potentially unsafe levels of preservatives. In the late 1800s, Dr. Harvey Washington Wiley found that by using high quality ingredients it was unnecessary to use harmful preservatives. Dr. Wiley partnered with Henry J. Heinz to develop a recipe with ripe red tomatoes and increased the amount of vinegar. The ripe tomatoes have natural preservatives called pectin and the high amount of vinegar reduced the risk of spoilage. Heinz began producing preservative-free ketchup and instantly became a huge success.
The Limoges Ketchup Box with Tomato would make a great gift for those who enjoy putting ketchup on their favorite foods!
