How Ketchup Got Thick

Ketchup is the crowd-pleaser of condiments—a ubiquitous accessory
on dinner tables throughout the United States, and, increasingly,
the world. But this kid-friendly classic actually has its roots in
a much funkier food: fermented fish sauce! So how did the salty,
pungent, amber-colored seasoning that gives Southeast Asian cuisine
its characteristic flavor turn into a thick, red sauce typically
found atop hamburgers and French fries? It's a saga that involves
the fall of the Roman empire, eighteenth-century fish sauce
knock-offs made from green walnuts and vinegar, and the marketing
genius of one Henry J. Heinz. Listen in now for that story, plus
the 1981 ketchup scandal that shook the Reagan White House, in our
love song to ketchup's weird backstory and underrated culinary
sophistication. Learn more about your ad choices. Visit
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