Definition of tomato ketchup

The origin of the term "tomato ketchup" can be traced back to the late 18th century in the United States, where it was initially known as "catsup." Although the exact origin of this term is uncertain, it is believed to have derived from the Malay word "kichiap," which meant a spiced sauce made from mushrooms, walnuts, and anchovies. This word was introduced to the English by Dutch and Portuguese merchants trading in southeast Asia. As tomatoes became more popular in European cuisine,cooks began to incorporate them into their ketchups. The first known tomato ketchup recipe appeared in an American cookbook in 1812. The term "ketchup" persisted in the United States, while in Britain, the word eventually morphed into "catchup" or "catsup." The term "tomato ketchup" emerged in the mid-19th century, as tomatoes became a widely used ingredient in British ketchups. The term "tomato catsup" appeared in the Oxford English Dictionary as early as 1843. Today, "tomato ketchup" is a widely recognized term, particularly in the English-speaking world. While it is often used interchangeably with the term "ketchup," there are distinct differences between the two, as ketchup can also be made using fruits like cranberries, peaches, or apples. However, tomato ketchup remains a staple condiment in many households around the world.