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Dictionary:

ketchup

  (kĕch'əp, kăch'-) pronunciation also catchup (kăch'əp, kĕch'-) or catsup (kăt'səp, kăch'əp, kĕch'-)
n.

A condiment consisting of a thick, smooth-textured, spicy sauce usually made from tomatoes.

[Probably Malay kicap, fish sauce, possibly from Chinese (Cantonese) kē-chap, equivalent to Chinese (Mandarin) qié, eggplant + Chinese (Mandarin) zhī, sap, gravy.]

WORD HISTORY   The word ketchup exemplifies the types of modifications that can take place in borrowing—both of words and substances. The source of our word ketchup may be the Malay word kēchap, possibly taken into Malay from the Cantonese dialect of Chinese. Kēchap, like ketchup, was a sauce, but one without tomatoes; rather, it contained fish brine, herbs, and spices. Sailors seem to have brought the sauce to Europe, where it was made with locally available ingredients such as the juice of mushrooms or walnuts. At some unknown point, when the juice of tomatoes was first used, ketchup as we know it was born. But it is important to realize that in the 18th and 19th centuries ketchup was a generic term for sauces whose only common ingredient was vinegar. The word is first recorded in English in 1690 in the form catchup, in 1711 in the form ketchup, and in 1730 in the form catsup. All three spelling variants of this foreign borrowing remain current.


 
 
How Products are Made: How is ketchup made?

Background

Ketchup, a tangy, seasoned tomato sauce, is one of America's favorite condiments. Although ketchup, also spelled catsup, is used primarily as a relish for hamburgers, hot dogs, and french fries, it is also a common ingredient for sauces, meatloaf, beans, and stews. During the mid-1990s the sales of ketchup exceeded $400 million annually.

The tangy sauce originated in ancient China as a brine of pickled fish or shellfish called "ke-tsiap." Neighboring countries adopted their own variations of "kechap" consisting of fish brine, herbs, and spices. In the late 1600s, English sailors visiting Malaysia and Singapore were so impressed with the sauce that they took samples home. English cooks attempted to duplicate the spicy sauce, but without access to some of the exotic Asian ingredients, they improvised with cucumbers, mushrooms, nuts, oysters, and other variants.

One hundred years later, New Englanders created the definitive tomato ketchup when Maine seamen returned from Mexico and the Spanish West Indies with seeds of an exotic New World fruit called tomato. The tangy tomato ketchup quickly became a popular sauce for codfish cakes, meat, and other foods.

Making ketchup at home was a tedious, day-long process. The tomato mixture, cooked in heavy iron kettles at wood-burning stoves, required constant stirring to prevent it from burning. Scouring the preserving kettles meticulously was also no easy task. To the relief of many homemakers, ketchup became commercially available in the second half of the 1800s.

H.J. Heinz Co. developed one of the first leading brands of mass-marketed ketchup. The classic narrow-neck design of the Heinz ketchup bottle established the norm for the industry. The narrow-neck bottle simplified pouring the ketchup and minimized contact with air, which could darken the sauce. Glass was an ideal container because it was inert and did not react with the ketchup, and the clear glass allowed the consumer to see the product. Initially, the bottles were sealed with cork, dipped by hand into wax to prevent aeration, and topped with foil to further protect it from contamination. By the turn of the century, screw caps provided a more convenient closure. In the 1980s, plastic squeezable containers revolutionized ketchup packaging and soon outsold glass containers. Plastic was not only more convenient than glass for pouring the thick sauce, but also safer. Ten years later, in response to environmental concerns, recyclable plastic containers were also developed.

Raw Materials

The main ingredients of ketchup are tomatoes, sweeteners, vinegar, salt, spices, flavorings, onion, and/or garlic. The types of sweetener used are usually granulated cane sugar or beet sugar. Other sweeteners include dextrose or liquid sugar in the form of corn or glucose syrup. The white vinegar, commonly 100-grain distilled, helps to preserve the ketchup. The spices commonly used to enhance the flavor of the tomatoes are allspice, cassia, cinnamon, cayenne, cloves, pepper, ginger, mustard, and paprika. Some manufacturers believe that whole spices produce a superior, more mild flavor than ground spices or spice oils. More modern processes use premixed or encapsulated spices, which are easier to use but more expensive. Whatever the form, spices must be of a high quality.

The various brands of ketchup have slightly different formulas, which vary primarily in the amounts of spices or flavorings. Thicker consistencies require a greater ratio of sugar and spices relative to the tomato juice. Occasionally formulas must be slightly adjusted according to variations in the acid and sugar content of tomatoes, which occurs with changes in growing conditions and types of tomatoes.

The Manufacturing
Process

Developing quality tomatoes

  • Ketchup manufacturers must seek out the best quality tomatoes for their product. Tomato varieties are developed which are superior in color, flavor, texture, and yield. Consistency is an important factor, as slight variations in tomato characteristics could alter the flavor and color of the finished product.

Preparing tomatoes

  • Tomatoes are harvested mechanically between June and July. The fruit is commonly conveyed by water from the trucks into a flume, or an inclined channel. The water method washes the tomatoes and protects them from bruising while they pass from the truck to the factory. The U.S. Department of Agriculture or state inspectors approve and grade tomatoes to meet initial requirements. The tomatoes are sorted, washed, and chopped. Next, precooking, or scaling, in stainless steel vats preserves the tomatoes and destroys bacteria.

Pulping

  • The chopped and precooked tomatoes are pumped into pulping machines, or cyclones, which separate seeds, skins, and stems from the pulp. The pulp and juice are filtered through screens and processed further into ketchup, though some may be stored in a paste for use later in the year.

Adding ingredients and cooking

  • The pulp is pumped into cooking tanks or kettles and heated to boiling. Foaming may occur if fresh tomato pulp is used, but can be corrected with anti-foaming compounds or compressed air. Precise amounts of sweeteners, vinegar, salt, spices, and flavorings are added to the tomato pulp. Most spices are added early in the cooking process. To avoid excessive evaporation, volatile spice oils and vinegar must be mixed in later. Onions and garlic can be mixed in with the spices, placed in a separate bag, or chopped and added to the pulp. Salt and sugar may be added at any stage of cooking though it is better to add sugar later to prevent burning. The mixture cooks for 30-45 minutes and is circulated by rotating blades installed in the cookers. The temperature must be carefully regulated to insure absorption of the ingredients without overcooking, which creates a flat body.

Finishing

  • Once the cooking is complete, the ketchup mixture passes through a finishing machine. Finishers remove excess fiber and particles through screens, creating a smoother consistency. The ketchup passes to a holding tank before further processing.
  • The ketchup may be milled at higher temperatures and pressures to achieve a smoother consistency.

Removing air

  • The ketchup must be de-aerated to prevent discoloration and growth of bacteria. Excess air might also create unattractive air pockets and impede the closure process.

Filling

  • To prevent contamination, the ketchup passes from the receiving tanks to the filling machines at a temperature not lower than 190°F (88°C). The containers are filled with the ketchup and immediately sealed to retain the freshness of the product. Ketchup containers come in various sizes and shapes, including 14-oz. bottles, No. 10 cans, pouch packs, room-service sizes, and single-serve packets.

Cooling

  • The containers must be cooled to prevent flavor loss through stack burning, which occurs when ketchup stays at high temperatures after cooking is complete. Containers of ketchup may be cooled in cold air or cold water.

Labeling and packing

  • Finally, the ketchup containers are labeled and coded with product information, including ingredients, date and location of manufacture, and shelf-life. The bottled ketchup may be inspected again before shipping. The entire process of ketchup manufacturing generally takes two to three hours.

Quality Control

Some of the commonly used preservatives during the 19th century included benzoate of soda, borax salicylic acid, benzoic, and formaldehyde, all of which could pose health risks when consumed in large quantities. A series of Pure Food Laws beginning in 1906 banned the use of the harmful preservatives.

In 1940, the U.S. government established a "Standard of Identity" for ketchup as tomato-based. Thus consumers could tell from the label that the product was made of tomatoes, since ketchup could also be made from other foods, including bananas, beets, or mangoes.

The quality of ketchup is insured by taking samples of the product during various stages of production. Tomato growers must comply with regulations set by the Environmental Protection Agency and the Food and Drug Administration regarding the use of fertilizers and pesticides. Increasing concern in the closing decades of the 20th century led to increased use of natural fertilizers and pesticides. Inspection is necessary of the tomatoes, ingredients, and of all processing equipment which comes into contact with the product.

Oxidation of ketchup can darken the color of ketchup, but de-aeration of the sauce during manufacture can prevent this problem. However, once the containers are opened, oxidation may still occur. Although the acidity of ketchup preserves the sauce, manufacturers recommend that once containers are opened they should be refrigerated to prevent deterioration of the ketchup color, flavor, and quality.

To maintain consistency in color and flavor, manufacturers determine the concentration of tomato solids in the mixture, since about one-third of the ketchup's acidity and sugar content depends on the amount of solids. The ketchup Grades A through C must conform to specific concentrations. The quality of the ketchup can be measured by its physical consistency, or body, which refers to the ability of the ketchup to retain its liquid in suspension. The slower the rate, the higher the grade of the ketchup. For instance, the Bostwick Consistometer, recommended by the USDA, set Grades A and B at flow rates at less than 4 inches (10 cm) in 30 seconds at 68°F (20°C).

The Future

Ketchup manufacturers continue to improve the quality of ketchup by developing tomato strains that are superior in color, flavor, and firmness. Tomato hybrids are also engineered to improve resistance to disease and rot, thus decreasing the reliance on chemical pesticides.

In the 1990s, in response to consumer demand for more healthful foods, ketchup manufacturers created low-calorie, low-salt ketchup alternatives. The increasing popularity of Spanish salsas and marinades also influenced manufacturers to develop salsa-style ketchups which were lower in sugar content. Packaging technology continues to improve as consumers demand safer, more convenient, and recyclable containers.

Where To Learn More

Book

Gould, Wilbur A. Tomato Production, Processing, and Quality Evaluation, 2nd ed. AVI Publishing Company, Inc., 1983.

Periodicals

McDermott, Michael J. "Salsamania! Mexican Sauce Marketing." Food & Beverage Marketing, August 1993, p. 8.

Strenk, Thomas. "Ketchup." Restaurant Business Magazine. May 20, 1993, p. 99.

Wagner, Jim. "Building the Best New Products in America." Food Processing, November 1993, p. 16.

Other

All About Heinz Ketchup. H.J. Heinz Co., 1991. P.O. Box 57, Pittsburg, PA, 15230-0057.

[Article by: Audra Avizienis]


 
Food and Nutrition: ketchup

catsup or catchup

From the Chinese koechap or kitsiap, originally meaning brine of pickled fish. Now used for spicy sauce or condiment made with juice of fruit or vegetables, vinegar, and spices. Tomato ketchup is a common sauce; first known recipe published in Canada by James Mease in 1812.

 
Food Lover's Companion: ketchup

[KEHCH-uhp; KACH-uhp] Ke-tsiap-a spicy pickled-fish condiment popular in 17th-century China-is said to be the origin of the name "ketchup." British seamen brought the ke-tsiap home and throughout the years the formula was changed to contain anything from nuts to mushrooms. It wasn't until the late 1700s that canny New Englanders added tomatoes to the blend and it became what we know today as ketchup. Also called catsup and catchup, this thick, spicy sauce is a traditional American accompaniment for French-fried potatoes, hamburgers and many other foods. Ketchup usually has a tomato foundation, though gourmet markets often carry condiments with similar appellations that might have a base of anything from walnuts to mangoes to mushrooms. Vinegar gives ketchup its tang, while sugar, salt and spices contribute to the blend. In addition to being used as a condiment, ketchup is used as an ingredient in many dishes.

 
Nutritional Values: The Nutritional Value for: catsup

Quantity Energy
(calories)		 Carbs
(grams)		 Protein
(grams)		 Cholesterol
(milligrams)		 Weight
(grams)		 Fat
(grams)		 Saturated Fat
(grams)
1 cup 290 69 5 0 273 1 0.2
1 tbsp 15 4 0 0 15 0 0
 
Word Tutor: ketchup
pronunciation

IN BRIEF: Thick spicy sauce made from tomatoes.

pronunciation I put a lot of ketchup and mustard on my hamburger.

 
Wikipedia: ketchup
This article is about the condiment. For the singers, see Las Ketchup.
The largest major commercial distributor of ketchup in the world is the H. J. Heinz Company.
Enlarge
The largest major commercial distributor of ketchup in the world is the H. J. Heinz Company.

Ketchup (or less commonly catsup) also known as Tomato Ketchup, Red Sauce, Tomato Sauce or Tommy Sauce is a condiment, usually made with ripened tomatoes. The basic ingredients in modern ketchup are tomatoes, vinegar, sugar, salt, allspice, cloves, and cinnamon. Onions, celery, and other vegetables are frequent additions.

Ketchup started out as a general term for sauce, typically made of mushrooms or fish brine with herbs and spices. Mushroom ketchup is still available in some countries, such as the UK. Some popular early main ingredients include blueberry, anchovy, oyster, lobster, walnut, kidney bean, cucumber, cranberry, lemon, celery and grape.

Ketchup is a soft solid often used for french fries, hamburgers, sandwiches and grilled or fried meat. Ketchup with mayonnaise forms the base of Thousand Island dressing and fry sauce. Ketchup is also typically used as a base for barbecue sauce, especially in the Southern United States.

History

A bottle of Geo. Watkins mushroom ketchup.
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A bottle of Geo. Watkins mushroom ketchup.

Early origins

Ketchup originated in Eastern Asia as a fish sauce, long before anyone outside the Americas had ever seen a tomato. The word "ketchup" is used in Chinese, Malay, and Indonesian (e.g., kecap manis - traditional spelling kitjap manis). English and Dutch sailors brought the Asian ketchup to Europe, where many flavourings, such as mushrooms, anchovies and nuts, were added to the basic fish sauce. It is not certain when and where ketchup first came to be made from tomatoes.

Tomato ketchup

By 1801 a recipe for tomato ketchup was printed in an American cookbook, the Sugar House Book.[1] In 1824 a ketchup recipe appeared in The Virginia Housewife, an influential 19th-century cookbook written by Mary Randolph, Thomas Jefferson's cousin.

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, 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 also 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[2]) 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 savoriness, and the major increase in the concentration of vinegar added sourness and pungency to the range of sensations experienced during its consumption. And because the elimination of benzoate was also accompanied by a doubling of the sweetness of ketchup, a balanced stimulation of all five types of taste buds produced an almost gestalt effect.[citation needed]

In the United States, the Food and Drug Administration has prohibited the use of the word "ketchup" on product labels unless the product conforms to a set of strict guidelines. Despite the more general origins of the word, all products marketed as ketchup in the United States must be thickened only with tomato solids, and the viscosity of the sauce must be within a very narrow range. The nutrient content of the sauce is also tightly regulated.

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

Ketchup on a hot dog
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Ketchup on a hot dog

The thixotropic properties of ketchup make it impossible to pour from a glass bottle unless it has previously been shaken vigorously. The introduction of PET squeezy bottles in 1990 made it easier to get the ketchup out.

In October, 2000, Heinz introduced colored ketchup products, which eventually included green, purple, pink, orange, teal, and blue.[3] These popular products were made by adding food coloring to the traditional ketchup. These products (as of January 2006) have been discontinued.[4]

Ketchup is commonly used on hamburgers
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Ketchup is commonly used on hamburgers

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.

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 packets from fast-food restaurants:

Restaurant Packet
size		 Energy Sodium Carbo-
hydrates
Arby's 9 g 10 kcal (42 kJ) 100 mg 2 g
Burger King 10 g 10 kcal (42 kJ) 127 mg 3 g
Jack in the Box 9 g 10 kcal (42 kJ) 105 mg 2 g
McDonald's[5] 10 g 15 kcal (63 kJ) 110 mg 3 g

While it can hardly be considered a health food, ketchup has been found to be a beneficial source of lycopene, an antioxidant which fights some forms of cancer. This is particularly true of the organic brands of ketchup. In fact, organic brands were found to contain three times as much lycopene as non-organic brands.[6] 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

Ketchup (the tomato variety) is a thixotropic substance, which often results in difficulties of removing it from a glass bottle. Often a glass bottle will appear to be blocked. The "common" method (inverting the bottle and hitting the bottom with the heel of the hand) can often cause the ketchup to suddenly gain enough momentum to begin flowing, and due to the shear stress on a thixotropic substance, lose viscosity, and therefore flow even more, causing a significant amount of ketchup to flow out of the bottle. Some people, seeking to avoid this problem, remove the product with the aid of a butter knife thrust into the opening. But this technique is generally slow and inefficient, and can potentially contaminate the ketchup.

There is a better technique that avoids both the thixotropic effect and the need for an inefficient tool. Known widely among caterers, it 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 G-forces.[7] Another solution to this problem appeared with the introduction of plastic squeeze bottles. More recently, Heinz and others have introduced an "upside-down" bottle, which further remedies the problem by keeping the remaining ketchup at the mouth of the bottle. These bottles are also fitted with a control valve in the nozzle designed to eliminate the build-up of ketchup in the cap after use. This, however, leads to squirt control problems.

Etymology

Early uses in English

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

  • 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 Jappan, 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.

The China connection

The most popular[citation needed] theory of the word's origin is that it 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.[8] Some people prefer the Malayan word "kechap" (spelled "ketjap" by the Dutch), which may have come from the Chinese in the first place (see: Penang Hokkien). The Malay word means "taste." And in sometime in the late 17th century, the name and some samples might have arrived in England where it appeared in print as "catchup" in 1690 and then as "ketchup" in 1711. These names stuck with the British, who quickly appropriated them for their own pickled condiments of anchovies or oysters.

The exact Chinese characters used to spell the word kôe-chiap have been disputed, with two primary theories as to the word's original Chinese spelling:

Theory 1

According to the first theory, the word "ketchup" derives from a Chinese word composed of two characters (茄汁) meaning "tomato sauce". The first character (茄) meaning "aubergine" is also a shortened form of "tomato" (番茄 in Mandarin and Cantonese or 紅毛茄 in Taiwanese). The second character (汁) 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

Theory 2

The second theory states that "ketchup" derives from an Amoy word of two characters (鮭汁) meaning "fish sauce". The first character literally means "salmon" but can mean just "fish" in general. The second character is the same as in the above-mentioned theory.

鮭汁
Language Pronunciation (IPA) Other transcriptions
Cantonese kwɐi tsɐp Jyutping gwai1 zap1
Taiwanese kue ʑiap POJ kôe chiap

Ketchup and U.S. 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 killed.[9]

In 2004, presidential challenger John Kerry's ties to H. J. Heinz Company through his wife, Teresa Heinz, led some supporters of George W. Bush to create an alternative called W Ketchup so as not to add to his opponent's campaign coffers, even though Kerry adhered to strict funding rules and separated his wife's personal fortune from any campaign funds.[10]

Ketchup/Catsup

Confusion between these two names has provided fodder for comedy:

Garrison Keillor's radio show A Prairie Home Companion regularly features advertisements from the fictitious "Catchup Advisory Board" (Catchup being a compromise between "ketchup" and "catsup"), which encourages the use of ketchup as an emotional stabiliser.[11]

In one episode of 'The Simpsons', Mr. Burns cannot decide between Ketchup and Catsup, which are the same thing. In another, Homer calls Bart to ask the difference between Ketchup and Catsup, and claims 'they' will cut his head off if Bart doesn't tell him.

In an episode of 'Corner Gas' Oscar argues to himself about the difference between Ketchup and Catsup, causing Davis and Karen to leave The Ruby, and causes Lacy to think Oscar has Functional illiteracy.

In a brief part before the opening credits on an episode of King Of Queens Season 6, Arthur asks Doug to pass him "The catsup", which Doug regards in confusion as he looks at a bottle clearly marked 'Ketchup'. In the midst of an argument, Doug eventually manages to make Arthur admit that it is called Ketchup, by spraying half of the full bottle onto his burger.

In the online game "Kingdom of Loathing" you can buy "Ketchup" or "Catsup", each item's description saying that it's different from the other.

See also

External links

Other non-commercial recipes

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, 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.
  2. ^ http://www.press.uillinois.edu/f01/smith.html
  3. ^ http://www.usatoday.com/money/industries/food/2003-04-07-blue-ketchup_x.htm
  4. ^ http://www.heinz.com/Consumer_faq.aspx
  5. ^ McDonald's USA Nutrition Facts for Popular Menu Items
  6. ^ 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. PMID 15612790. 
  7. ^ How to pour Ketchup (Catsup). Full technical explanation. (English). Retrieved on 07-22-2006.
  8. ^ 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).
  9. ^ http://www.straightdope.com/columns/040716.html
  10. ^ http://news.bbc.co.uk/2/hi/americas/3882023.stm
  11. ^ http://prairiehome.publicradio.org/programs/20031227/scripts/ketchup.shtml

This entry is from Wikipedia, the leading user-contributed encyclopedia. It may not have been reviewed by professional editors (see full disclaimer)

 
Translations: Translations for: Ketchup

Dansk (Danish)
n. - ketchup

Nederlands (Dutch)
ketchup

Français (French)
n. - ketchup

Deutsch (German)
n. - Ketchup, (pikante Würzsoße)

Ελληνική (Greek)
n. - κέτσαπ, (πικάντικη) σάλτσα (ντομάτας)

Italiano (Italian)
ketchup

Português (Portuguese)
n. - ketchup (m)

Русский (Russian)
кетчуп

Español (Spanish)
n. - ketchup, salsa de tomate

Svenska (Swedish)
n. - ketchup

中文（简体） (Chinese (Simplified))
调味蕃茄酱

中文（繁體） (Chinese (Traditional))
n. - 調味蕃茄醬

한국어 (Korean)
n. - 토마토 케첩

日本語 (Japanese)
n. - ケチャップ

العربيه (Arabic)
‏(الاسم) صلصه الطماطم‏

עברית (Hebrew)
n. - ‮רוטב עגבניות עם פטריות, חומץ ועוד, קטשופ‬

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Best of the Web: ketchup

Some good "ketchup" pages on the web:


American Sign Language
commtechlab.msu.edu
 
 
Shopping: ketchup
ketchup
 
 

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Copyrights:

Dictionary. The American Heritage® Dictionary of the English Language, Fourth Edition Copyright © 2007, 2000 by Houghton Mifflin Company. Updated in 2007. Published by Houghton Mifflin Company. All rights reserved.  Read more
How Products are Made. How Products are Made. Copyright © 2002 by The Gale Group, Inc. All rights reserved.  Read more
Food and Nutrition. A Dictionary of Food and Nutrition. Copyright © 1995, 2003, 2005 by A. E. Bender and D. A. Bender. All rights reserved.  Read more
Food Lover's Companion. Food Lover's Companion. Copyright © 2001 by Barron's Educational Series, Inc. All rights reserved.  Read more
Answers Corporation Nutritional Values. © 1999-2008 by Answers Corporation. All rights reserved.  Read more
Word Tutor. Copyright © 2004-present by eSpindle Learning, a 501(c) nonprofit organization. All rights reserved.
eSpindle provides personalized spelling and vocabulary tutoring online; free trial.  Read more
Wikipedia. This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article "Ketchup".  Read more
Translations. Copyright © 2007, WizCom Technologies Ltd. All rights reserved.  Read more

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