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Tomato ketchup is made from tomatoes, sugar, and vinegar, with seasonings and spices. The spices and flavors vary, but commonly include onions, allspice, coriander, cloves, cumin, garlic, and mustard, and sometimes include celery, cinnamon, or ginger. The market leader in the United States (60% market share) and the United Kingdom (82%) is Heinz Tomato Ketchup.
Banana ketchup is a popular Philippine fruit ketchup condiment made from banana, sugar, vinegar, and spices. Its natural color is brownish-yellow but it is often dyed red to resemble tomato ketchup.
Since the 1700s, ketchup has been jazzing up plates around the world. Each year, Heinz alone sells more than 11 billion packets of ketchup and more than 650 million bottles around the globe.
This beloved condiment got its start as kê-tsiap, an umami-packed fermented fish sauce that was reportedly brought from Vietnam to China. It was then brought to England by the British and evolved into a thin and dark concoction, usually made of mushrooms or oysters to help keep some of the rich umami notes. It wasn't until 1812 that the first mention of tomato-based ketchup appeared in the form of a recipe by scientist James Mease.
In 1876, Pittsburgh-based Henry J Heinz revolutionized and standardized ketchup into the sweet and savory tomato condiment we know today.
Hunt’s seem to be the number two brand in the USA:
Joined: Sat January 05, 2013 1:57 pm Posts: 32238 Location: Where everybody knows your name
I can’t say in ever use it, but I only put it on fries or some other form of fried potato (not chips). And not even all the time at that. It’s become quite rare for me to use it anymore.
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Europeans began calling their version of the sauce “ketchup" as early as 1711.
The alternative spelling — catsup — popped up in a Jonathon Swift poem in 1730. For many years, you could also find the sauce called “catchup" in many places.
It would be another 70 years or so before the sauce recipe would incorporate tomatoes and resemble the condiment we know today. In the early 1800s, the tomato-based version of the sauce quickly became popular in the United States.
At first, it was made primarily by local farmers. By 1837, though, at least one company was making ketchup and distributing it around the nation.
I can’t say in ever use it, but I only put it on fries or some other form of fried potato (not chips). And not even all the time at that. It’s become quite rare for me to use it anymore.
It’s called a maturing palate. You’re interested in more nuanced flavors, not just covering everything in tomatoey sugary sauce.
Joined: Tue January 01, 2013 3:35 pm Posts: 32051 Location: Buenos Aires
spike wrote:
wease wrote:
I can’t say in ever use it, but I only put it on fries or some other form of fried potato (not chips). And not even all the time at that. It’s become quite rare for me to use it anymore.
It’s called a maturing palate. You’re interested in more nuanced flavors, not just covering everything in tomatoey sugary sauce.
Joined: Tue January 01, 2013 3:45 pm Posts: 23900 Location: almost in canada
I have never been a ketchup fan...sure, I'll eat it when it comes on a fast food burger if I forget to tell them if I dont want it..my wife and my best friends put it on their eggs and omelettes...it makes me want to gag but its their thing..I let it go
Joined: Wed December 19, 2012 9:53 pm Posts: 22379 Location: Chapel Hill, NC, USA
Jorge wrote:
spike wrote:
wease wrote:
I can’t say in ever use it, but I only put it on fries or some other form of fried potato (not chips). And not even all the time at that. It’s become quite rare for me to use it anymore.
It’s called a maturing palate. You’re interested in more nuanced flavors, not just covering everything in tomatoey sugary sauce.
Ah yes the nuanced flavors of a FUCKING HOT DOG
A properly made hot dog is a brilliant combination of sweet, salty, and fattiness that delights the human palette.
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