Catsup is also known as ketchup or, in the United States, catchup. The name probably originates from the Chinese ke-tsiap, meaning a fish brine. It is a table sauce, originally British, in which one flavour predominates – tomato, mushroom, and so on. It is made by extracting the juice of the main ingredient, boiling it to a high concentration, and seasoning it strongly. Catsup may be used by itself as a condiment, as an ingredient to flavour soups and stews, or to form the basis
of other sauces.