ketchup

[ kech-uh p, kach- ]
/ ˈkɛtʃ əp, ˈkætʃ- /

noun

a condiment consisting of puréed tomatoes, onions, vinegar, sugar, spices, etc.
any of various other condiments or sauces for meat, fish, etc.: mushroom ketchup; walnut ketchup.

Nearby words

  1. keta,
  2. ketamine,
  3. ketch,
  4. ketch-rigged,
  5. ketchikan,
  6. kete,
  7. ketene,
  8. keto,
  9. keto acid,
  10. keto form


Origin of ketchup

1705–15; < Malay kəchap fish sauce, perhaps < dialectal Chinese kéjāp (Guangdong) or ke-tsiap (Xiamen), akin to Chinese qié eggplant + chī juice

Dictionary.com Unabridged Based on the Random House Unabridged Dictionary, © Random House, Inc. 2019

Examples from the Web for ketchup


British Dictionary definitions for ketchup

ketchup

catchup or catsup

/ (ˈkɛtʃəp) /

noun

any of various piquant sauces containing vinegartomato ketchup

Word Origin for ketchup

C18: from Chinese (Amoy) kōetsiap brine of pickled fish, from kōe seafood + tsiap sauce

Collins English Dictionary - Complete & Unabridged 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012

Word Origin and History for ketchup

ketchup

n.

1711, said to be from Malay kichap, but probably not original to Malay. It might have come from Chinese koechiap "brine of fish," which, if authentic, perhaps is from the Chinese community in northern Vietnam [Terrien de Lacouperie, in "Babylonian and Oriental Record," 1889, 1890]. Catsup (earlier catchup, 1680s) is a failed attempt at Englishing, still in use in U.S., influenced by cat and sup.

Originally a fish sauce, the word came to be used in English for a wide variety of spiced gravies and sauces; "Apicius Redivivus; or, the Cook's Oracle," by William Kitchiner, London, 1817, devotes 7 pages to recipes for different types of catsup (his book has 1 spelling of ketchup, 72 of catsup), including walnut, mushroom, oyster, cockle and mussel, tomata, white (vinegar and anchovies figure in it), cucumber, and pudding catsup. Chambers's Encyclopaedia (1870) lists mushroom, walnut, and tomato ketchup as "the three most esteemed kinds." Tomato ketchup emerged c.1800 in U.S. and predominated from early 20c.

Online Etymology Dictionary, © 2010 Douglas Harper