Ketchup! The Classic King of Condiments
February 11, 2026
I come from a family of full-on condiment lovers who love to slather, spread, dip, and devour! Nothing is off limits, but ketchup has always been one of our family favorites. Dinner has come to a screeching halt in the past when we unknowingly ran out of it. Mom had to drive to the store to get ketchup for dinner to proceed! This obsession with condiments made me curious about the origins of this classic American culinary staple, so here’s what I learned…
Ketchup!
Ketchup’s roots trace back to ancient southern China, where cooks as early as 300 BCE fermented fish entrails and soybeans into salty pastes.
The word ketchup itself originates from Chinese, derived from “kê-tsiap,” a type of fermented anchovy sauce, and appeared in print as early as the 17th century as both “catchup” and “ketchup” in English.
When the British tried to recreate these mixtures and achieve the same umami flavors, they substituted local ingredients such as anchovies, oysters, and mushrooms because they didn’t grow soybeans. They avoided using tomatoes because they were long believed to be poisonous.
The shift to modern ketchup started in the United States. In 1812, James Mease created the first tomato-based recipe. Interestingly, H.J. Heinz began selling “Tomato Catsup” in 1876, using that spelling to distinguish their product in a crowded market. As commercial production grew, Henry J. Heinz, with his 1876 product, relied on chemical preservatives such as formalin (aka formaldehyde, uh gross!) and coal tar to maintain color and freshness.
Later, in 1904, H.J. Heinz popularized a natural formula using tomatoes, vinegar, brown sugar, salt, and spices, establishing the foundation of ingredients that are still used in many dishes, including American favorites like hot dogs, hamburgers, and fries. The company rebranded it to “ketchup” in the late 1880s, although both spellings were common at the time, to stand out and eventually set the standard for the name.
Ketchup and catsup are functionally the same tomato-based condiment, with “ketchup” being the modern, dominant term, while “catsup” is an older, alternative spelling. “Catsup” was more popular in the 19th century and in specific US regions, like the South. “Ketchup” is now the standard in North America, while “catsup” is rare and often associated with older Southern US usage.
Tracey Bartel
Agent & Condiment Connoisseur