Yes, you read that right.
But before you reach for the ketchup bottle in your fridge in a panic, let me put your mind at ease. Your standard supermarket ketchup almost certainly contains, depending on the manufacturer, at least traces of tomatoes.
But that wasn't always the case.
Fishy Origins
Even though the origins of ketchup can be traced back far into the time before the birth of Christ and the exact place of its origin remains unclear to this day, we do know one thing for certain:
In the beginning, ketchup had absolutely nothing to do with tomatoes.
Early research looked for the origin of the sauce in the Far East. As early as the 19th century, it was assumed that the term ketchup was derived from Malay. However, a look into a Malay dictionary reveals that the term there is also just a derivation, specifically from Chinese.
In fact, in a specific Chinese dialect, one finds the word kê-tsiap, which describes a thick sauce made from fermented fish. The sticking point with this derivation, however, is that according to linguists, this word is also just an import into the Chinese language, with its probable origin in Vietnam.
But how do you get from a fish sauce to today's tomato ketchup?
Contrary to all etymology, the most likely origin story for one of the world's most popular sauces lies in Southeast Asia, or more specifically, in Indonesia. Here, a sauce based on black soybeans is still produced today under the word "kecap".
Although it is not exactly known where the origins of this globally popular sauce lie, Western knowledge of the term is documented from the 17th century onwards, when English merchants brought the sauce back from Southeast Asia. In the following decades, a series of sometimes very different sauces developed under the name ketchup. These recipes were mostly based on oysters, mushrooms, walnuts, or beetroots and were more like thick pastes, which were diluted with other liquids depending on their use and preference.
By as early as the mid-18th century, such ketchup was being sold in shops as a ready-made sauce, meaning it was not just produced as a family recipe for home consumption.
In many cases, the only thing all these variations of the sauce brought from Asia had in common was one thing:
You would look for tomatoes in vain.
Even if most people today equate ketchup with tomatoes without a second thought, these early European experiments and the sauce's millennia-long, tomato-free history still cling to it. For this reason, the bottles from Heinz, Hela & Co. still carry the clear label "Tomato Ketchup" to this day to differentiate it from other, now almost forgotten, forms of the sauce.
The Tomato
Although tomatoes, which originally came from South America, had been known in Europe since the 16th century, back then it would not have occurred to anyone to eat the fleshy fruits, let alone use them as a base for sauces. Tomatoes belong to the genus of nightshades, a group of plants that is popularly infamous for, among other things, its toxicity. In fact, tomatoes, like potatoes, tobacco, and belladonna, do contain the mildly toxic substance solanine. This substance is heat-resistant, so it is not broken down during cooking or frying, and can be fatal to humans from about 400 milligrams and can lead to health complaints and symptoms of poisoning from as little as 25 milligrams.
But don't panic: the substance is found only in certain parts of the plant and even then only at certain times in the ripening cycle. A simplified rule of thumb is: if the tomato has green spots, they contain solanine.
In ripe tomatoes, the levels are negligible, and the actual amount of toxin contained in the unripe parts of the fruit can still vary greatly. Completely green tomatoes, for example, contain between 9 and 32 milligrams of the poison per 100g of fruit.
Historically speaking, the tomato's main problem was that its kinship with other nightshades, such as the potato, was recognized early on. The potato, too, was initially kept primarily as an ornamental plant and decried as poisonous, just like the tomato, because people did not know how to prepare the tubers correctly. In Germany, it was only in 1740 that Frederick the Great of Prussia managed to break the farmers' caution when he had potato fields planted in Berlin and "guarded" by soldiers. The apparent value of the plants then tempted the farmers to steal the potatoes from the fields and ultimately grow them themselves on a large scale – entirely in line with the ruler's wishes.
Unlike the potato, the tomato eventually made it into the mainstream, quite literally, with enough time and without such tricks. It was first the Italians who, in the 17th and 18th centuries, began to use the fruit of the rare ornamental plant as medicine. From 1719, it can also be proven that Italians were eating tomatoes, and by the end of the 18th century, the rest of the Europeans had also shed their shyness toward the tomato.
Tomato sauce did not take long to follow, and the first recipe for "ketchup" based on pureed tomatoes saw the light of day in England in 1812. What distinguished it from the common sauces was, above all, the addition of vinegar, which caused the sauce to ferment and remain stable for a long time. "Tomato Ketchup" was born.
From Zero to Hero
But even though the initial shyness had vanished, there was still a long way to go for tomato ketchup to reach its undisputed position as the world's most popular condiment, and some milestones on this path were surprisingly curious.
As already mentioned, at the time of the first ketchup, there were already many other sauces under the same label that were already being produced and sold on a large scale (by the standards of the time). Ketchup, on the other hand, although it had become widespread in the USA by the mid-19th century, was still mainly produced at home at that time.
The turning point, as is so often the case, came with efficiency. When, in the mid-19th century, people began to produce canned tomatoes industrially on a large scale, the expected byproduct was crushed tomatoes – also known as the foundation of ketchup. Instead of throwing them away, a multitude of manufacturers came up with the idea of collecting the waste product and using it to produce the popular tomato ketchup on a large scale and sell it for extra profit – with success.
Among these ketchup pioneers was the Heinz company, which managed to become the undisputed market leader in the USA by around 1900. By 1905, production at Heinz alone amounted to 5 million bottles of ketchup per year.
Henry John Heinz was so convinced of the quality of his sauce that he spent his free time roaming bars and pubs looking for bottles of ketchup from his company. If he found any, he would buy the bottle from the landlord and take it away, convinced that the presence of his products in such establishments would damage his brand.
While ketchup consumption was booming in the USA in the 1900s, it was hardly widespread in Germany at the beginning of the century and was only available in specialty shops through import from abroad. We owe the first German ketchup to the modern-day food manufacturer Zeisner, who began production in Bremen in 1937. Due to the Second World War and the poverty of the post-war period, however, ketchup remained a rarity in German kitchens for the time being. But the influence of stationed American and British soldiers soon made tomato ketchup palatable to people here as well, and so it did not take long for ketchup to become linked to a typical German dish – the Currywurst.
From 1954 onwards, more and more ketchup producers, primarily from the USA, starting with Kraft, pushed into the West German market and took advantage of the ever-increasing demand in the 60s.
Ketchup also gained popularity in the GDR. It quickly became part of the so-called "Bückware" – the goods that were not always available to buy and which were traded under the counter. Contrary to the trend in the USA, many East Germans moved away from factory products and back to self-production. A large proportion of the tomatoes eaten in the GDR came from citizens' own gardens anyway.
The first widely available commercial GDR ketchup was produced by the Werder company and enjoyed great popularity, especially in East Germany but also in neighboring Eastern Bloc countries. Even today, there is lively nostalgia, and there are many attempts to imitate the old recipe.
While ketchup was primarily a luxury good in both parts of Germany, the situation on the other side of the Atlantic was quite different at the same time. There, ketchup had quickly spread to even the lowest income groups due to the high number of producers. The affordability of the tomato-based condiment was such an important factor that even the government tried to use it for its own purposes. In 1981, under the administration of President Reagan, the Department of Health was tasked with the difficult job of reducing the costs of daily meals in school cafeterias. The solution: ketchup. A new law was rushed through that was intended to officially declare the affordable condiment a vegetable. Thus, by adding ketchup, a large part of the vegetables required by law would have been covered in every school meal. However, this law never got beyond a draft and was quickly shot down by the opposition. The children were allowed to continue eating vegetables.
With a steadily growing international demand after the end of the Second World War and the Cold War, ketchup had soon secured the title of the world's most popular condiment, and for a long time, it looked as if nothing could ever end this triumphant march.
In 2020, however, the king of condiments had to take a hard hit.
In connection with the global Corona crisis, there was a ketchup shortage in the USA, still one of the main consumers. Consumers were forced to rethink and soon found their new favorite: mayonnaise.
Whether this trend is only circumstantial or reflects a long-term rethinking by consumers remains to be seen.
In principle, ketchup is now divided into 3 special varieties in the USA and Europe: tomato ketchup, spiced ketchup, and curry ketchup.
Tomato ketchup is probably the best-known variety internationally and fills around 70% of all ketchup bottles here in Germany too. What distinguishes it is the high proportion of tomatoes used, which, after pureeing, are mixed only with vinegar, sugar, garlic, onions, and other spices and thickeners.
What distinguishes spiced ketchup from classic tomato ketchup is, above all, the addition of other flavor carriers, such as pickles, peppers, or chili peppers, which replace part of the tomato paste otherwise used. This includes related tomato-based sauces such as, for example, steak and barbecue sauces.
Curry ketchup is particularly popular in Germany and accounts for a full 20% of the ketchup consumed here. The base is standard tomato ketchup, which is enriched with appropriately coordinated curry spice blends.
In addition to the well-known recipes, there are still some exotic oddities today, e.g., Indonesian banana ketchup. The production and recipes are largely identical to normal tomato ketchup, except that the tomatoes are replaced with bananas.
Recipes for pumpkin ketchup, based on the same principle, also enjoy great popularity.
Green ketchup is also becoming increasingly well-known and in demand. But don't worry, the ketchup is not produced from green tomatoes here and therefore contains no solanine. Instead, spinach and green peppers provide the contrasting color for this type of popular sauce.
In the early 2000s, Heinz came up with the idea of producing ketchup in other colors as well, though they used only traditional tomato ketchup and health-safe food dyes for this. The result was colors like green, purple, pink, orange, and blue.
Tomato ketchup therefore enjoys great popularity, and new alternatives to traditional tomato paste are constantly trying to compete with the classic. The original European recipes based on mussels, fish, and the like, however, have completely disappeared from the everyday lives of most people.
Easton Reed – Taste with History
While classic tomato ketchup has long since conquered the world and is in almost every kitchen, there are now some who are turning the tables. Moving away from industrial mass-produced goods, back to something that still tastes like real craftsmanship and family history.
That is exactly where Easton Reed comes in. The brand refers to "Grandpa Easton" – a gentleman and passionate cook who passed down good recipes and good taste from generation to generation. His legendary creations were handmade, served with passion and style. And it is precisely this legacy that lives on today in the jars of Easton Reed: produced in small batches, with high-quality ingredients, and without the typical sugar rush known from many supermarket ketchups.
Instead of just being "another tomato ketchup," Easton Reed offers four quite different varieties, all of which are based on the same idea: ketchup should have character.
First, there is the Farmhouse Ketchup – the chunky classic in country style. Sun-ripened tomatoes meet bell peppers, onions, and a gentle, slightly spicy note. It tastes just like how you used to imagine good ketchup: full-bodied, spicy, and well-rounded. The all-rounder that simply always fits – whether for grilling, everyday cooking, or family meals.
Then there is the Barbecue Ketchup. Here, tomato, ripe mango, bourbon, molasses, Worcestershire sauce, and a subtle hint of smoke come together. Fruity and savory, powerful, but never spicy or overwhelming. Exactly the right thing for burgers, ribs, steaks, or as a glaze and dip.
The Banana Ketchup brings back the Asian roots of the sauce in a modern way. Tomato, banana, mango, curry, and a hint of cinnamon result in a mild, exotic blend that is surprisingly versatile – on burgers, fries, grilled vegetables, or in bowls.
And as the most elegant variety, there is the Truffle Ketchup: full-bodied tomato ketchup refined with premium truffle oil from a well-known producer, select spices, and a gentle note of garlic. Subtle, aromatic, and sophisticated – for anyone who likes to turn fries and steak into a little restaurant moment.
What all Easton Reed ketchups have in common: They prioritize quality over quantity, forgo excessive sweetness, and come in high-quality jars that look good on a set table or on the gourmet shelf. Many of the varieties are also vegan and natural.
While the classic tomato ketchup from the supermarket aims for one thing above all – to be as cheap and sweet as possible – Easton Reed brings ketchup back to where it belongs: the realm of genuine culinary delights. Not as a mass-produced product, but as something that enhances dishes and tells stories.
Whether as a special gift, a highlight at the next barbecue, or simply because you want to taste the difference – Easton Reed shows that ketchup can still hold surprises in the 21st century.
From Hero to Zero (Sugar)
What is noticeable is that all these recipes, in addition to their vegetable base and vinegar for fermentation and preservation, share one other ingredient above all: sugar.
As is so often the case, sugar in ketchup has two main functions: to enhance the flavor and, incidentally, to supplement the mass of the final product, which in plain language means that you need fewer other ingredients per bottle than without the addition of sugar. And this proportion can sometimes be quite significant. In traditional ketchup from the USA, for example, you can find up to 24 grams of sugar per 100 milliliters of ketchup, and even in standard brands with significantly less sugar, the content usually sits well above the 10% mark.
For clarification: A standard sugar cube contains approximately 3 g of sugar.
If you want to enjoy your ketchup with significantly less sugar, Germans are best off looking to foreign producers. The Country Ketchup from Stonewall Kitchen from Maine, for example, contains just 27 grams of sugar in 517 grams of ketchup, which is just over 5%. This, however, causes absolutely no break in the taste experience.
For those who prefer to enjoy their ketchup completely sugar-free, there is often no alternative but to make the ketchup themselves, just like in the good old days. A popular alternative to refined sugar is incorporating sweet fruits such as puréed dates or apricots, which still give the ketchup that typical fruity-sweet note. Honey is also a popular natural alternative.
Theoretically, homemade ketchup can also be made entirely without sugar or the addition of other sweeteners by simply making up the volume with more tomato paste. However, the traditional tomato ketchup then loses its distinctly sweet note.
The Miracle Cure: Ketchup
Even though everyone probably knows ketchup as a delicious side for fries & co., the red sauce also has a whole bunch of interesting and helpful properties that often go unnoticed.
An example from everyday life:
Who hasn't struggled to get ketchup out of the bottle? The miracle cure is often to tap or shake the bottle. Ketchup is a so-called "non-Newtonian fluid." This strange-sounding name simply means, in simplified terms, that ketchup is a fluid that changes its viscosity under pressure or stress, unlike, for example, water. If the ketchup remains still and undisturbed in the bottle for a long time, it becomes thick and viscous and sometimes can hardly be gotten out of the bottle without the help of utensils. By the famous tapping or shaking, you subject the ketchup to stress, which makes it thinner and therefore easier to pour out of the bottle.
Incidentally, ketchup is not the only substance with this property; the same behavior can be found in toothpaste, honey, melted butter, shampoo, blood, quicksand, and granules, among others.
Far from physics, ketchup also has some surprising everyday applications and is turning into a kind of Swiss Army knife of condiments.
Perhaps the best-known extra skill of ketchup is its ability to neutralize odors. In film and television, it therefore often serves as a prop for slapstick when people take a bathtub full of ketchup to get rid of skunk odor. A much more practical application for this ability, at least in this country, is pet grooming. Try giving your four-legged friend a ketchup treatment instead of shampoo, and the annoying natural odor will vanish in no time.
And if you don't just want to use the sauce for eating, you should also reach for the ketchup bottle when cleaning dishes – at least if you use pots and pans made of copper. The acid contained in ketchup is perfect for removing dirt from copper items, but, for the same reason as cola, it is also effective for cleaning jewelry, removing water spots from sinks & co., or even washing your car.
Let's come back to hair care.
Who doesn't like to go swimming in the summer? Unfortunately, that can quickly become a problem, at least if you have blonde hair, and before you know it, your golden hair is suddenly green. The reason for this, as the saying goes, is chlorine – at least in part. Chlorine itself does not discolor hair. The green color comes from copper that is dissolved in the pool water. Chlorine, together with water, causes copper to oxidize and take on its typical green color. This copper then binds to the proteins in the hair. This happens to everyone, but is much less noticeable with darker shades. But you don't have to skip the pool just because you have light-colored hair. Simply massage ketchup into your hair while showering just like conditioner and rinse it out. As with cookware, the acidity of the ketchup dissolves the copper particles and thus the green color from the hair.
In some rural areas of Eastern Europe, ketchup-like pastes and purées made from tomatoes and ketchup are sometimes still used today as traditional preservatives. The vinegar contained in the pastes acts as a preservative, just like with regular ketchup, and foods that are submerged and stored in these pastes thus also benefit directly from this effect.
As you can see, ketchup is a true all-rounder. So, don't hesitate to pick up an extra bottle or jar the next time you go shopping. The possibilities are many.
