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Kecap” comes from “koechiap” or “ke-tsiap,” the Cantonese word for “sauce” that described a popular pickled, spiced fish sauce. The sauce traveled to the Philippines and Indonesia—the birthplace of the word “kecap”—where it was picked up by British traders. Throughout the 18th century, British versions of “katchup” proliferated, typically including bold flavors like spice, beer, anchovies, vinegar and fruit. The mild, sweet, tomato-based version of ketchup we use today came from American attempts in the 19th century to better preserve the sauce.
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