Ketchup originated in China as a fermented sauce, known as Ge-thcup or
Koe-cheup, which means "fish sauce".
In 1834, Dr. John Cooke Bennett added tomatoes to ketchup, believing that
tomatoes had medicinal properties. Bennett sold the recipe, claiming that
the blend could treat common ailments like diarrhea, indigestion,
rheumatism, and jaundice.
In 1876, Henry Heinz revitalized tomato ketchup as a condiment, leading to
the product we all know today.
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