In the world of quirky facts, ketchup's origins might surprise you. Today, it's a staple on every New Zealand dining table, but this beloved condiment has a history that’s anything but ordinary.
In the 18th century, ketchup was far from the tomato-based sauce we know and love today. Its origins trace back to a fermented fish sauce from Southeast Asia called "kê-tsiap", which evolved into "kecap". British colonists, intrigued by this exotic concoction, brought it back to Europe and tried to replicate it.
In 1834, Dr. John Cooke Bennett, an American physician, revolutionised ketchup by introducing tomatoes into the recipe. He believed tomatoes were packed with pectin, lycopene, and other nutrients with potent medicinal properties. This steered ketchup into the realms of medicine, where Dr Bennett promoted tomato ketchup pills and powders as a cure for common ailments such as diarrhoea, indigestion, and jaundice. This medicinal ketchup quickly became a sensation, and its popularity soared.
However, the success of these tomato extract pills led to an influx of copycat products. Unfortunately, many of these imitators were substandard, often substituting actual tomato content with laxatives and making dubious health claims about curing bone ailments and vitamin deficiencies like scurvy. As these inferior products flooded the market, the trend for tomato pills waned, paving the way for the transformation of ketchup back into a culinary staple.
The modern version of tomato ketchup, as we know it, was perfected by Henry Heinz in 1876. Heinz’s version used ripe tomatoes, distilled vinegar, brown sugar, salt, and a variety of spices, setting the standard for the ketchup we enjoy today.
When Heinz first introduced their tomato-based condiment, it was labeled as "tomato catsup," a nod to the original English term used for this type of sauce. However, to set their product apart from competitors and establish a unique brand identity, Heinz quickly rebranded it as "Heinz Tomato Ketchup." This strategic move not only distinguished their ketchup in a crowded market but also helped cement the term "ketchup" as the preferred name for this beloved condiment.
In New Zealand, what we call "tomato sauce" is what the rest of the world refers to as ketchup. But there’s a subtle difference: while both ketchup and tomato sauce are made from tomatoes, ketchup is typically sweeter and thicker, thanks to the added sugar. On the other hand, tomato sauce is typically less sweet and thinner, allowing for a generous pour over your fish 'n' chips. Its legendary silky texture makes it perfect for drowning your favourite dish in tomato goodness!
So, next time you’re at Paintvine, with a paintbrush in one hand and dipping a hot chip in tomato sauce with the other, think of ketchup's remarkable journey from a medicinal craze to a beloved table classic. Enjoy!
