Ketchup Didn't Always Have Tomatoes In It
According to National Geographic, ketchup began as a Chinese sauce made from fermented fish, called kê-tsiap. Its ingredients began to shift as the British tried to recreate it in the late 17th or early 18th century, adding foods such as mushrooms, walnuts, oysters, and anchovies. In 1812, Philadelphian horticulturalist James Mease produced the first written recipe for ketchup that called for tomatoes (or, as he labeled them, "love apples").
Key Facts In This Video
Ketchup began as a Chinese fish sauce, and only became associated with tomatoes in the early 1800s. (0:19)
Tapping the "57" on the neck of a bottle of Heinz ketchup will make the ketchup leave the bottle faster. (1:15)
Banana ketchup is popular in the Philippines. (2:15)