Ketchup used to be sold as medicine. Tomato ketchup, a staple condiment in kitchens around the world, has a surprising history that predates its modern use as a tasty accompaniment to fries and burgers. Believe it or not, ketchup was once marketed and sold as a medicinal tonic, touted to cure a range of ailments from diarrhea to indigestion.
In the early 19th century, ketchup’s creators believed that the fermented tomato concoction possessed remarkable health benefits, and they weren’t afraid to make some rather bold claims about its curative powers. But how did this sweet and tangy sauce go from being a supposed miracle cure to a humble condiment? Let’s dive into the fascinating history of ketchup’s journey from medicine to mealtime staple.
How ketchup evolved!
The history of ketchup is hard to pin down. However, food experts and scholars believe that its origin can be traced back to China wherein it was known as Ge-thcup or Koe-cheup, which was basically a fish sauce. This fermented sauce was made from fish innards and soybeans. Also, it was salty and had a pungent smell.
By 1736, the sauce had some more twists in the recipe. People started making it by boiling stale beer and some anchovies, which were fermented and later relished as a sauce. Then this recipe went through further changes when sailors took it to England. There, it went through several other experiments.
But the first known published tomato ketchup recipe appeared in 1812, written by scientist and horticulturalist, James Mease who is also credited with inventing tomato-based ketchup.
Ketchup Was Medicine At Some Point
In the 1830s, tomato ketchup was sold as a medicine that could cure ailments like diarrhea, indigestion, and jaundice.
The idea was initially proposed by Dr. John Cook Bennett, an American physician, in 1834, who later decided to sell the recipe in the form of ‘tomato pills’.
After-sales began, copycats flooded the market with their own pills, leading to a war of tomato pills. These copycats claimed their pills could solve all types of ailments but in truth most just sold laxatives.
In the end, it all led to the fall of the tomato ketchup empire in 1850.
Then Heinz Came Along
Decades later, in 1876, Henry Heinz, an American entrepreneur created today’s version of tomato ketchup. He used ripe tomatoes, distilled vinegar, brown sugar, salt, and a variety of spices.
This recipe later gained popularity as a non-medicinal condiment and remains well-known even today.
Some Ways to Use Tomato Ketchup
Everybody loves tomato ketchup, but none knows its alternative uses, let’s see them together!
- As a cleaning agent.
The acidity of tomato sauce makes it an excellent cleaner for your copperware and silver. It’s also affordable and all-natural. So instead of using nasty chemicals to shine your silverware, try using tomato sauce. Simply pour it into a dish, place your silver items in the sauce (making sure it’s completely submerged), and let it sit. After about 10 minutes, it’s ready for a rinse and a polish!
- Make a marinade.
Both ketchup and tomato sauce are often seen as a base in a meat marinade. This is because the acidic nature of tomatoes tenderizes the meat, breaking down tough fibers and enabling the meat to hold more moisture – in other words, it makes the meat tender and juicy! To make your own meat marinade, mix tomato ketchup with chopped shallots, vinegar, and Worcestershire sauce, and marinate for up to eight hours.
- Cook chicken.
Use tomato ketchup for a no-fuss, flavorsome meal. The sweetness enhances caramelization, while the acidity breaks down meat fibers and makes it tender. For a quick weeknight dinner, add tomato ketchup, herbs, olive oil, and crushed garlic to four chicken breasts and cook until the meat is crispy on the outside, but succulent on the inside.
Other Ways
- Amp up flavor.
Tomatoes naturally contain high amounts of glutamic acid, which provides the well-known umami – or ‘meaty’ taste to dishes. If you regularly make tomato-based dishes such as spaghetti bolognese or chilis, then try adding a bit of ketchup next time. Not only does it give the dish a boost of tomatoey flavor, but the sweetness of the ketchup cuts through any acidity that might be left over in your dish.
- Make your own sweet and sour sauce.
Sweet and sour sauce is a popular condiment with Chinese food. You can either use it to coat chicken or as a dipping sauce for crispy spring rolls. To make your own, place ¾ cup white sugar, 1/3 cup white vinegar, 2/3 cup water, ¼ cup soy sauce, 1 Tbsp tomato ketchup, and 2 Tbsp cornstarch in a medium saucepan and bring to a boil. Stir until the mixture is thickened.
- Make paint
Okay, so perhaps you’re not using the ketchup itself, but you are repurposing the ketchup bottles! The plastic squeeze bottles make an ideal dispenser for children’s paint projects. To make your own child-safe paint, simply mix equal amounts of flour, salt, and water. Blend until smooth and add a few drops of food coloring. Decant the mixture into your squeeze bottle and give to the kids to enjoy!
