#Ketchup July 13
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Today for Day 13 of the 30-Day Ingredient Coach4aday Challenge I am learning about what goes into KETCHUP.
History
When it comes to America’s most popular condiment the winner is KETCHUP. It may seem strange, but its precursor came from China, and it was a fish sauce. Food historians have found evidence that as early as 300 B.C. the Chinese were making something they called “ge-thcup”. The ingredients were fish entrails, meat byproducts and soybeans.
From the Chinese the British took that recipe and altered it a bunch. The KETCHUP we know today that uses tomatoes is created to James Mease who created his recipe in 1812. For those home gardeners tomatoes were often called “love apples” at the time of Mease’s creation.
Heinz and Ketchup
Henry James Heinz or H.J. Heinz in 1869 started out creating a horseradish business that failed. His second business H.J Heinz Company that featured Ketchup and other condiments took off. By 1896 the company was producing over 60 different products but started marketing “57 Varieties” as a company slogan.
Heinz Ketchup Ingredients
TOMATO CONCENTRATE FROM RED RIPE TOMATOES, DISTILLED VINEGAR, HIGH FRUCTOSE CORN SYRUP, CORN SYRUP, SALT, SPICE, ONION POWDER, NATURAL FLAVORING.
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