Course: WVA 104 Sauces, Condiments & Dressings

Audio Visual and Reading

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Condiments: Ketchup, & Mustard

Condiments are foods that are added to other foods to enhance flavor. Condiments are usually applied by the diner. And are sometimes added prior to serving, for example a sandwich made with ketchup or mustard. Two of the most universal condiments are ketchup and mustard. Ketchup is a sweet and tangy sauce, typically made from tomatoes, vinegar, a sweetener, and assorted seasonings and spices. The condiment we now know as ketchup began in China in the 1690s. The Chinese combined pickled fish and spices, calling it kôe-chiap or kê-chiap meaning the brine of pickled fish. By the early 18th century, the table sauce had traveled to Malaysia and Singapore, part of the spice route, where it was discovered by English explorers. The Indonesian-Malay word for the sauce was kĕchap. That word evolved into the English word "ketchup". Later, English settlers brought ketchup with them to the American colonies.

Many variations of ketchup were created, but the tomato-based version did not appear until the early 1800s. American cooks began to sweeten ketchup in the 19th century since adding sugar made the product more palatable. Originally, tomato ketchup was sold locally by farmers until the popularity spurred patenting, processing, manufacturing, and national distribution.

Mustard is a condiment made from the seeds of a mustard plant The whole, ground, cracked, or bruised mustard seeds are mixed with water, salt, lemon juice, or other liquids, and sometimes other flavorings and spices, to create a paste or sauce ranging in color from bright yellow to dark brown. The Romans were probably the first to prepare mustard for use as a condiment. A recipe for mustard appears in Apicius, a Roman cookbook from the late 4th or early 5th century. The Romans brought mustard seeds to Gaul, and, by the 10th century, French monks had begun their own production. The first appearance of mustard makers on the royal registers in Paris dates back to 1292. Dijon, France, became a recognized center for mustard making by the 13th century. Today, Dijon is regarded as the mustard capital of the world. The use of mustard in America is first documented at the 1904 St. Louis World's Fair, when the bright-yellow American version of the condiment was introduced on hotdogs. In this lesson, students will watch YouTube videos on commercial mustard and ketchup manufacturing process, and then review the extensive listings of condiments below on the Wikipedia website for Condiments to answer the discussion question. Students may use additional resources to research fruit and vegetable based condiment ideas.

- chili
- hot sauce
- chutney
- ketchup
- mustard
- mayonnaise
- olive oil
- pickle
- relish
- salt
- vinegar
- wasabi
- black pepper
- table salt
- horseradish
- pesto
- cheese
- fry sauce