ketchups

Ketchups are thick, tomato-based condiments seasoned with vinegar, sugar, salt, and spices. Tomato ketchup is by far the most common variety, but the term can refer to a family of sauces that share a sweet-tart profile and a smooth, pourable texture. Ketchups are used as a condiment on fries, burgers, hot dogs, eggs, and a variety of other dishes.

The word ketchup derives from historical sauce names in Southeast Asia and Europe, with early English references describing fish- and mushroom-based sauces. Tomato-based ketchup emerged in the 19th century in the United States, where commercial brands helped standardize recipes that typically combine tomatoes, vinegar, sugar, and salt, sometimes with spices or onions.

Beyond tomato ketchup, regional versions include banana ketchup from the Philippines; mushroom ketchup, common in British cuisine; and chili or pepper ketchups that blend tomatoes with hot peppers or spices. Some home recipes use additional fruit purées, onions, garlic, or smoked flavorings, leading to a wide range of flavors and heat levels.

Production of most ketchups involves cooking tomatoes with vinegar and sugar, adding salt and spices, and often thinning the mixture with water or fruit purées. The sauce is strained or blended, thickened with natural or added stabilizers, pasteurized, and packaged in bottles or jars to ensure shelf stability.

Nutritional content varies by brand and recipe. Typical tomato ketchup provides roughly 100 calories per 100 grams, with notable sugar and sodium levels. Unopened bottles can be stored at room temperature, while opened containers are usually kept refrigerated.