Ketchup

Origin

The origin of the word ketchup goes back to the 17th century. The English who travelled in the East at that time brought back in small barrels a named piquant sauce Ké Tsiap (茄汁) by the Chinese, meaning brine of fish , and of which they were used for to season their kitchen. The English, who appreciated the receipt little, added to it Sucre, tomato and Champignon S to soften the taste of sauce; and the word Ké Tsiap became Ketchup .

Composition

The basic ingredients of modern ketchup are the tomatos, the Vinaigre, the Sucre, the salt, the Poivre of Jamaica, the nails of Girofle, as well as the grooves (for the American taste, but always not appreciated in Europe). The Onion S, the Celery (for the Mediterranean taste) and other spices are frequent additions.

For the purists, true ketchup is manufactured starting from a particular tomato species, the Solanum pennellii, now named Lycopersicon pennellii; it is about a naturally sweetened tomato. However, the majority of the manufacturers of ketchup use as bases cultivated tomato Lycopersicum esculentum while adding to it of sugar.

Ketchup was not always manufactured starting from tomatos. It began like generic term to indicate sauce, typically made Champignon S or Saumure of Poisson S with Herbe S and spices. Some principal ingredients which lost of their popularity since came to be added: the Anchovy, the Oyster, the Crawfish, the dwarf Bean, the Cucumber, the Cranberry, the Lemon-yellow and the Grape.

Marketing

The two principal commercial distributers of ketchup to the the United States are H.J. Heinz Company (under the mark Heinz TM ) and ConAgra (under the mark Hunt' S TM ).

Nutritional qualities

Contrary to many beliefs, ketchup is excellent on the nutritional level, provided that one does not misuse it to consume more food themselves rich in saturated greases and often too salted (Frites and Chips, for example)

Consumption

This sauce is consumed such as it is, cold or gently heated in a bowl (because the sauce is already cooked, but sometimes mingled with sections with onion or capers and origan) to avoid cooling the dishes which the sauce accompanies. It is preserved well (cold or out of sterilized pots) thanks to its acidity. Certain sauce receipts mix ketchup and Mayonnaise (mixture prepared at the last time, because mayonnaise is preserved very badly without addition of conservatives and the emulsion becomes very unstable). There exists on the market of many already prepared varieties of ketchup mixing various aromatics and condiments.

See too

Kitchen of the United States of America

Simple: Ketchup

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