Ketchup

Ketchup is a thick, usually tomato-based sauce seasoned with vinegar, sugar, salt, and spices. Its sweet-sour flavor and pourable texture make it a widely used condiment.

Tomato: The edible fruit of plants in the genus Solanum, widely used fresh and processed. Tomatoes provide the characteristic fruit base of the most common ketchup.
Tomato paste: A concentrated tomato product made by cooking tomatoes and removing much of their water. Commercial ketchup commonly starts with paste, which supplies concentrated tomato solids.
Kê-tsiap: A fermented fish sauce from Southeast Asia, associated with the historical origins of the word ketchup. The name and early sauce tradition behind ketchup are linked to this fermented condiment.
French fries: Potato strips cooked by frying, served as a side dish or snack. Ketchup is a common dipping sauce for French fries.
Tomato sauce: A sauce made primarily from tomatoes, with recipes and textures that vary by cuisine. Tomato sauce is often less sweet and less vinegar-forward than ketchup.
Vinegar: An acidic liquid produced by fermenting ethanol, used in cooking and preservation. Vinegar supplies ketchup’s sharpness and helps inhibit microbial growth.
Evaporation: The change of a liquid into vapor, often used to remove water from food. Removing water concentrates tomato flavor and helps establish ketchup’s thickness.
Fish sauce: A salty liquid condiment made by fermenting fish with salt. Early ketchup traditions included fermented fish-based sauces rather than tomatoes.
Hamburger: A sandwich consisting of a cooked ground-meat patty in a sliced bun. Ketchup is a familiar condiment in many hamburger preparations.
Chili sauce: A spicy sauce made with chili peppers and other ingredients, with forms varying by cuisine. Chili sauce can share ketchup’s tomato base while emphasizing heat instead of sweetness.

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