Tomato sauce, from which the actual origins?
It’s hard to imagine eating Fries or burger without tomato sauce to the dicocol.
Tomato sauce had a sweet and savory flavor that is so the best friend of every mealand for some people being required at the dinner table.
According to Heinz, over 650 million bottles of various tomato sauce sold in the world each year to 140 countries.
Tomato sauce is often called ketchup, do you know where does that name come from?
Apparently, the word “ketchup“ is derived from the Hokkien Chinese “to–tsiap“, i.e. the name of the sauce made from fermented fish sauce, a type of fish.
It seems that sailors and merchants United Kingdom find that when it comes to Southeast Asia in the 17th century, the fish sauce brought by traders from China to Viet Nam.
Predictably, the people United Kingdom attempted to replicate that sauce at the end of the 17th century and 18 because there is a reference to the named recipe Ketchup in Paste published Richard Bradley in 1732.
However, this version of ketchup far from the sense that we like it now because the recipe contains ingredients like mushrooms, crabs, oysters, and salted fish for the sake of reproducing the taste fishy savory.
Ketchup was originally shaped very liquid, mostly added to soups, sauces, meats and fish.
The new tomato is used as an ingredient in 1812.
Tomato sauce recipe is the first known written by James Mease, scientists and holtikurturalis, he even mentions tomatoes as “love apples” in the recipe contains tomatoes already mixed, spices and brandy.
The standout of the ketchup is a durable storage period up to a year, but the problem is the hard sauce storage time. Tomato farmers, while trying to solve the problem of a short harvest by storing these fruits.
Some people keep it in good condition, so the bacteria, spores, fungi and yeast can enter into it.
To the extent that the author of the cookbook France dub ketchup with “dirty and foul” in 1866.
Estimated past sauce also contain harmful preservatives such as coal tar that is added to give color to red.
One American doctor, Harvey Washington Wiley, insists on benzoic penggunakaanhold an unfavorable in tomato sauce at the end of the 19th century and insist that the preservatives are not required for raw material quite high quality.
She collaborated with guy named Henry j. Heinz in Pittsburgh and began producingketchup Heinz, a preservative-free sauces using ripe tomatoes and lots of vinegar which now dominate the market, according to The Sun.