Ketchup: A Saucy History

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Ketchup's story begins in ancient times, when people fermented fish with salt to preserve food and build bold, complex flavors. British sailors carried Asian soy and fish sauces home to Europe, sparking creative cooks to recreate those rich umami flavors using mushrooms and walnuts. Tomato ketchup arrived in America, though many feared tomatoes were poisonous — slowing its acceptance for decades. Then Henry John Heinz changed everything, using ripe tomatoes and industrial production to create a thick, consistent ketchup for the masses. Paired with burgers and fries, ketchup became a true American cultural icon — far more than just a condiment. Today ketchup even travels to space and may flavor tomorrow's insect-based foods — its journey is far from over.

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