When did ketchup first appear?
In 1690, the sauce made with pickled fish, anchovies and spices in China, without tomatoes, was the origin of today's Ketchup, while it was originally known as Koe-chiap, Kê-tsiap or Ke-chiap.
At the end of the 17th century, European traders, sailors, and military forces continued to expand across the Asian continent. Southeast Asia, in particular, was under British control. When the occupation was over and it was time for the British to return to their homes, they began to feel the lack of the delicious and sweet smell of the foods unique to the Asian continent, and the sauce we now call “Ketchup” was one of them. However, because they did all these experiments without any recipe in their hands, many different versions emerged.
From “Kê-tsiap” to “Ketchup”
At that time, ketchup made with various spice mixtures and fish came from the Chinese word “Kê-tsiap”, which means fish sauce. The kê-tsiap was dark, sharp and in a very different form than it is today, and there was absolutely no sign of a tomato in it.
The first known recipe involving tomatoes was published in 1812 by James Mease, who specialized in herbs. Maese's recipe included tomatoes, apples, lots of spices, brandy, and no vinegar or sugar. Although the publication of the recipe was a very important development, it did not ensure that the tomato recipe was spread enough and ketchup was known with tomatoes.
Ketchup originated in the 19th century, thanks to Mary Randolph (American cleaning and cookbook author). A tomato ketchup recipe was shared in Randolph's book, "The Virginia House-Wife (1824)," and American cooks flavored it in their own way, so the recipe quickly spread to everyone. However, this time, it was started to be discussed whether the recipe made using raw tomatoes is healthy or not, and its duration is very limited.
A move that will go down in history
Henry J. Heinz was one of eight children born to parents who immigrated from Kallstadt, Germany, to Pittsburgh, Pennsylvania. In 1869, Heinz produced canned pickles and showed their quality by putting the pickles in visible pine bottles.
He thought it would be nice if he could make a ketchup that would last a long time in the fridge one day. Henry John Heinz used ripe tomatoes instead of canned and increased the vinegar content to never-before-seen levels. He invented ketchup, adapting the Chinese recipe for "Capsup," a dense sauce made from tomatoes, special spices, and starch.
Summary:
Heinz was founded in 1869 by Henry John Heinz. In 1876, he made the first ketchup production.
With this recipe, Heinz brand sold 5 million bottles of ketchup in 1905.
