Ketchup: From Fish Guts to French FriesHow a Chinese sauce became an American classic.

From the show

Food History Unpacked

Discover the surprising history of the world's favorite condiment. Ketchup's journey begins not with tomatoes, but with a fermented fish sauce from 17th-century China called 'kê-tsiap'. British sailors brought the recipe to Europe, where it was adapted with ingredients like mushrooms and walnuts. It wasn't until the 19th century that Americans added tomatoes to the mix. Learn how Henry J. Heinz's iconic 1876 formula transformed a pungent Asian sauce into the sweet and tangy condiment we love today.