Ketchup in Chisinau, Ketchup in Moldova to buy Ketchup, Ketchup the price, Ketchup to sell wholesale, Ketchup wholesale at the excellent price, Ketchup in house conditions, Ketchup home-made, Home-made ketchup, Ketchup from tomato paste, ketchup the recip

China is considered an ancestral home of ketchup. In the 17th century into England from Asia imported the sauce made from anchovies, walnuts, mushrooms and haricot. Also it included a brine of the salted fish or mollusk, spices, garlic and wine — tomatoes were not included into the oldest remained recipe. In England it was called by catchup or ketchup. Seasoning was successful and quickly spread in Europe. From initial option there were only little-known recipes of ketchup from mushrooms and olives now.

Recipes of ketchups on the basis of tomatoes are published in recipe-books since the beginning of the 19th century. In particular Sandie Edison's recipe (English Sandy Addison) was printed in 1801 with American cookbook and Sugar House Book.

The modified recipe of ketchup which is widespread now appeared at the beginning of the 20th century in the USA as a result of discussion of need of use of preservative of benzoate of sodium. Industrialists, in particular Henry Dzh. Heinz, made ketchup on the basis of the dense tomato paste received by vacuum evaporation without heating. Unlike not evaporated tomato juice, paste can long be stored at the room temperature. Over time density became self-valuable property of ketchup, and for its achievement some producers add starch.