The word for the name of this very well-known condiment comes from China and was previously used to refer to a special fermented fish sauce. Sometime in the 17th century, English sailors tasted it there and brought it to Europe, where it became a part of many cuisines. Tomatoes did not make it into ketchup until the 19th century, when their purée began to be mixed with various types of spices.

It has a sweet and sour taste and a cooling nature. It affects the pancreas, spleen, stomach, liver and gallbladder.