This exploration into the history of ketchup delves into its surprising Chinese roots, tracing back to a concoction of fish intestines and stomachs. The journey unfolds through the evolution of early ketchup recipes in China to the incorporation of ingredients like cherries and walnuts in England. The tale climaxes with the introduction of tomatoes in the 19th century and the eventual commercialization of ketchup, led by pioneers like Heinz.
