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Originally a Chinese fermented fish sauce, with its name probably coming from the Malay kecap, meaning soy sauce. Today, ketchup (catsup) is a vinegar–based relish flavoured with anything from anchovies to mushrooms. At the end of the nineteenth century, Henry Heinz first bottled tomato ketchup. A little added to tomato soups and sauces takes the acid edge off fresh tomatoes.