Most people think of ketchup as the iconic tomato-based sauce, but its roots go back centuries before tomatoes even entered the mix. Originally, it was a fermented fish sauce from China, spreading to Europe where it evolved through various recipes. British cooks experimented with mushrooms and walnuts before Americans finally perfected the tomato version we know today. The history of ketchup is a fascinating journey of adaptation, trade, and taste evolution. Ever wondered how a salty, fermented sauce transformed into the sweet, tangy condiment we love?