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From Wikipedia, the free encyclopedia

The largest distributor of ketchup in the world is the H. J. Heinz Company.

Ketchup, (also spelled catsup) 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.[1] 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[citation needed] 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, and banana ketchup is popular in the Philippines.

Ketchup is often used with french fries (chips), hot dogs, hamburgers, sandwiches and grilled or fried meat. Ketchup is also used as a base for various sauces.

Ketchup is also known as tomato ketchup, tomato sauce, red sauce, Tommy sauce, Tommy K, or (in Australian rhyming slang) "dead horse".[2]

Contents

History

A bottle of Geo. Watkins mushroom ketchup.
A jar of Polish ketchup.
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Tomato ketchup

Although today's ketchup is tomato based, it did not appear until about a century after other types. By 1801, a recipe for tomato ketchup was created by Sandy Addison and was later printed in an American cookbook, the Sugar House Book.[3] James Mease published another recipe in 1812. In 1824, a ketchup recipe using tomatoes appeared in The Virginia Housewife (an influential 19th-century cookbook written by Mary Randolph, Thomas Jefferson's cousin).

Ketchup on a hot dog

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 thereafter, 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 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.

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 a stronger umami taste, and the major increase in the concentration of vinegar added sourness and pungency to the range of sensations experienced during its consumption.

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

A packet of ketchup, opened.

In fast food chains, ketchup is often dispensed in small packets that hold ketchup inside. Users tear the side or top and squeeze the ketchup out of the ketchup packets. In 2010, Heinz is offering an alternate squeeze and dip cup intended to offer a cleaner method of dispensing the product.

In an earlier, and more environmentally friendly approach, (though potentially less sanitary or convenient for travel) some fast food outlets dispense ketchup from pumps into paper cups. Some restaurants still use this method.

In October 2000, Heinz introduced colored ketchup products called EZ Squirt, which eventually included green, purple, pink, orange, teal, and blue.[5] These products were made by adding food coloring to the traditional ketchup. As of January 2006 these products 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 has health benefits which are offset by the salt and sugar content. Ketchup is a source of lycopene, an antioxidant which may help prevent some forms of cancer. This is particularly true of the organic brands of ketchup. Organic brands have three times as much lycopene.[8] 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.

Viscosity

Transferring ketchup between plastic squeeze bottles.

Tomato ketchup is a pseudoplastic, or "shear thinning," substance, a type of Non-Newtonian fluid, which can make it difficult to pour from a glass bottle. Often, the neck of the bottle will appear to be blocked. A common method to getting ketchup out of the bottle involves inverting the bottle and shaking it or hitting the bottom with the heel of the hand, which causes the ketchup to flow rapidly. A technique known widely among caterers 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 shearing force.[9] These techniques work because of how pseudoplastic fluids behave: their viscosity (resistance to flow) decreases with increasing shear rate. The faster the ketchup is sheared (by shaking or tapping the bottle), the more fluid it becomes. After the shear is removed the ketchup thickens to its original viscosity.

Etymology

The etymology of the word ketchup is uncertain, with multiple competing theories.[10]

China theory

One is that the word 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] The Chinese characters representing the word kôe-chiap are disputed, with two primary theories as to the word's original Chinese orthography.

Eggplant sauce

The first theory[12] states that the word "ketchup" derives from a Chinese word composed of two characters (茄汁), which means "eggplant sauce". The first character (), meaning "eggplant," is also the root for the word "tomato" (番茄 in Mandarin and Cantonese or in Taiwanese), though at the time tomatoes were unknown in China.[citation needed] The second character () 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

Malay theory

Ketchup may have[12][13] entered the English language from the Malay word kicap (pron. "kichap", also spelled kecap, ketjap), originally meaning "fish sauce",[12] which itself may be[12] a loan from Chinese terms above.

European-Arabic theory

American anthropologist E.N. Anderson claimed that ketchup is a cognate of the French escaveche, meaning "food in sauce".[10] The word also exists in Spanish and Portuguese forms as escabeche, "a sauce for pickling", which culinary historian Karen Hess traced back to Arabic iskebey, or "pickling with vinegar".[10] The term was anglicized to caveach, a word first attested in the late 17th century, at the same time as ketchup.[10]

Early uses in English

The word entered the English language in England during the late seventeenth century, appearing in print as catchup (1690) and later as ketchup (1711). The following is a list of early quotations collected by the Oxford English Dictionary.

Blue Label Tomato Ketchup advertisement from 1898.
  • 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 Japan, 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.

In 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.[14]

See also

References

  1. ^ Statements by H. J. Heinz Company and its subsidiaries, including labels of Heinz Tomato Ketchup
  2. ^ Australian slang: "Raw Prawns and Dead Horse - Fun Facts, Questions, Answers, Information". http://www.funtrivia.com/en/subtopics/Raw-Prawns-and-Dead-Horse-210259.html. Retrieved 2007-11-17. ;
    Graham Seal (2009). Dog's Eye and Dead Horse: The Complete Guide to Australian Rhyming Slang. ABC Books. ISBN 9780733325892. 
  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. http://books.google.com/books?id=e82QWB89_sIC&printsec=frontcover#PPP1,M1. 
  5. ^ Associated Press (April 7, 2003). "Heinz unveils new blue ketchup". http://www.usatoday.com/money/industries/food/2003-04-07-blue-ketchup_x.htm. 
  6. ^ Heinz - Consumer FAQs
  7. ^ "USDA National Nutrient Database for Standard Reference". USDA. http://www.ars.usda.gov/Services/docs.htm?docid=8964. Retrieved 2007-12-03. 
  8. ^ 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. doi:10.1021/jf040154o. PMID 15612790. 
  9. ^ "How to pour Ketchup (Catsup). Full technical explanation.". http://www.icogitate.com/~ergosum/essays/ketchup/ketchup.htm. Retrieved 2007-12-30. 
  10. ^ a b c d "The etymological origin of the word ketchup is a matter of confusion." Pure Ketchup, by Andrew F. Smith, ISBN 1560989939. Page 4.
  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. ^ a b c d "Ketchup". The American Heritage Dictionary of the English Language, 4th edition, published by Houghton Mifflin Company
  13. ^ www.merriam-webster.com - Entry for ketchup
  14. ^ "Did the Reagan-era USDA really classify ketchup as a vegetable?". The Straight Dope. http://www.straightdope.com/columns/040716.html. 

External links


1911 encyclopedia

Up to date as of January 14, 2010

From LoveToKnow 1911

KETCHUP, also written catsup and katchup (said to be from the Chinese koe-chiap or ke-tsiap, brine of pickled fish), a sauce or relish prepared principally from the juice of mushrooms and of many other species of edible fungi, salted for preservation and variously spiced. The juices of various fruits, such as cucumbers,,tomatoes, and especially green walnuts, are used as a basis of ketchup, and shell-fish ketchup, from oysters, mussels and cockles, is also made; but in general the term is restricted to sauces having the juice of edible fungi as their basis.


<< John Ketch

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Wiktionary

Up to date as of January 15, 2010

Definition from Wiktionary, a free dictionary

See also ketchup

Contents

German

Alternative spellings

  • Ketschup

Pronunciation

  • IPA: /ˈkɛt͡ʃap/

Noun

Ketchup n.

  1. ketchup

Simple English

Ketchup is a kind of thick, liquid sauce. It is made from tomatoes, so it is sometimes called tomato sauce. Usually it is used to add flavour to food. Some people like to eat sausages, burgers, hotdogs or fishsticks with ketchup. Ketchup tastes very unlike the real tomato.

Contents

History

Tomato ketchup

Although today's ketchup is tomato based, it did not appear until about a century after other types. By 1801, a recipe for tomato ketchup was created by Sandy Addison. It was later printed in an American cookbook, the Sugar House Book.[1] James Mease published another recipe in 1812. In 1824, a ketchup recipe using tomatoes appeared in The Virginia Housewife. This was an important 19th-century cookbook written by Mary Randolph, Thomas Jefferson's cousin.

As the century went on, tomato ketchup became more popular in the United States. More Americans began to like 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 after that, other companies did the same. F. & J. Heinz created 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. This came from a debate over the use of sodium benzoate as a preservative in condiments. Harvey W. Wiley challenged the safety of benzoate. In response, business owners, particularly Henry J. Heinz, pursued a different recipe that did not use that preservative.

Prior to Heinz (and his fellow innovators), commercial tomato ketchups of that time were watery and thin. This was due to the use of unripe tomatoes. Those tomatoes were low in pectin. They were less vinegary than modern ketchups. By pickling ripe tomatoes, the need for benzoate was eliminated. There was also no spoiled ketchup or loss in flavor. The changes also helped make it an important American condiment according to some experts.[2]

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 a stronger umami taste. The major increase in the concentration of vinegar added sourness and pungency to the range of sensations experienced while eating it.

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. This made it easy to store at room temperature. This allows a factory to produce ketchup throughout the year.

Later innovations

In fast food chains, ketchup is often put in small packets that hold ketchup inside. Users tear the side or top of the packet. They then squeeze the ketchup out of the ketchup packets. In 2010, Heinz is offering an alternate squeeze and dip cup. This is meant to offer a cleaner method of dispensing the product.

In an earlier approach, some fast food outlets dispense ketchup from pumps into paper cups. Some restaurants still use this method.

In October 2000, Heinz introduced colored ketchup products called EZ Squirt. They included green, purple, pink, orange, teal, and blue colored ketchup.[3] These products were made by adding food coloring to the traditional ketchup. As of January 20062006 ]] these products have been discontinued.[4]

References

  1. 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, gives it a very 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.
  2. Andrew F. Smith (2001). The Tomato in America: Early History, Culture, and Cookery. University of Illinois Press. ISBN 978-0-252-07009-9. http://books.google.com/books?id=e82QWB89_sIC&printsec=frontcover#PPP1,M1. 
  3. Associated Press (April 7, 2003). "Heinz unveils new blue ketchup". http://www.usatoday.com/money/industries/food/2003-04-07-blue-ketchup_x.htm. 
  4. Heinz - Consumer FAQs

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