Ketchup was originally a brown, tomato-free sauce from 3rd century China.
In short: Modern ketchup is a ubiquitous red staple, but its origins are surprisingly different. This video explores the transformation of the condiment from its ancient roots to the version found on tables today.
Ketchup originated in 3rd century China as a fermented sauce. By the mid-18th century, it had become a popular, sweet and savory brown condiment in England, entirely lacking the tomatoes that define the modern product.
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Sources
- Summary by Intellect · source: One of the world’s oldest condiments - Dan Kwartler
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