In the 1690s, Chinese cuisine featured a mixture of pickled fish and spices called ketsiap. Various different forms were found across Asia in the 1700s, and a version with tomatoes was created by Sandy Addison and found its way into the Sugar House Book. But the key date was 1876, when Heinz introduced its tomato ketchup and brought the red delight to American consumers. It turned out to become a success story that hasn’t reached its pick yet. In 1917, the company produced 12 million bottles worldwide, in 2012, 650 million. Instead fo pickled fish, the ingredients of modern day ketchup include tomato concentrate, vinegar, corn syrup, salt, spice, natural flavours, onion powder and jalapenos.
8 Jul /13
