Ketchup was sold in the 1830s as medicine.
In 1834, it was sold as a cure for an upset stomach by an Ohio physician named John Cook. Soon copycat patent medicine makers claimed it a cure for ailments like diarrhea, indigestion, and jaundice.
It wasn’t popularized as a condiment until the late 19th century by Henry J. Heinz.
One interesting fact about ketchup that everyone should know is that it’s a non-Newtonian fluid. Naturally, ketchup is rather thin and watery, because the tomato pulp that gives it consistency is sieved out. As a result, commercial ketchup makers add a small amount of xanthan gum to their ketchup recipes to thicken it. But this ingredient has another side effect: It turns ketchup into a shear thinning fluid. In other words, how quickly ketchup flows depends upon the stress that is being placed upon it.
So now you know
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