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A Gooey Genesis:
Forget glossy red bottles lining supermarket shelves. Ketchup’s roots burrow deep into the fertile soil of ancient China, sprouting as a fermented concoction called “ke-tsiap.” Imagine, not glistening tomatoes, but a savory mash of fish and spices, tickling taste buds in the 7th century! Centuries later, this gooey ambassador, aptly named, voyaged the Silk Road, evolving with each stop. Southeast Asia embraced it, adding veggies and tamarind, while Indonesia christened it “kecap,” a sweet symphony of soy and spice.
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