Ketsjup

Ketsjup is the Dutch term for ketchup, a tomato-based condiment that is widely used as a sauce and flavor enhancer in many cuisines. In Dutch-speaking regions, ketsjup refers to the same product commonly labeled ketchup in other markets, reflecting regional spelling and pronunciation.

Etymology and naming history

The word ketchup traces to English, with probable roots in older Southeast Asian words such as kecap or catchup. The Dutch spelling ketsjup follows Dutch orthography and phonology, and appears in historical and regional texts as an alternative form of the same condiment.

Ingredients and varieties

Traditional ketchup is made from tomato concentrate, sugar or sweeteners, vinegar, salt, and a blend of spices. Modern commercial versions may differ in sweetness, acidity, and thickness, and often include preservatives or natural flavors. There are many variants, including reduced-sugar, organic, and spicy or smoky options. Regional recipes may feature added onion, garlic, chili, or other aromatics to create distinct profiles.

History

Ketchup originated in Europe with non-tomato bases such as mushroom or walnut sauces. Tomato-based ketchup rose to prominence in the United States in the 19th and 20th centuries and later became a global staple. Today, it is produced in countless brands and formats around the world, including versions tailored to regional tastes.

Usage and cultural role

Ketsjup is commonly used as a condiment for fries, burgers, hot dogs, and sandwiches, and as a base for sauces and marinades. It also appears in various recipes as a flavor enhancer and color provider. Its ubiquity in fast food and household kitchens makes it one of the most recognizable condiments worldwide.

Notes

Nutritional content varies by brand and formulation, with sugars and sodium typically present.