"The word ketchup was first documented centuries ago, but it was advertised as more of an ingredient than a condiment, and the primary components were anything but tomatoes."
"Many ketchup recipes of the 17th, 18th, and 19th centuries were rich and fermented or pickled, with the goal of lasting up to 20 years into the future."
"Recipes for walnut ketchup start by pickling the primary ingredient with an acidic vinegar, in this case, walnuts, leading to sharp, tannic flavors."
Ketchup was not always the tomato-based condiment recognized today. Originally, it referred to a variety of sauces made from ingredients like mushrooms, walnuts, and seafood. These early ketchups were rich, fermented, and designed to last for years. The term 'ketchup' has evolved, with recipes from the 17th to 19th centuries showcasing diverse flavors. Walnut ketchup, for instance, was made from pickled unripe walnuts and included ingredients like vinegar and anchovies, offering a sharp taste distinct from modern tomato ketchup.
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