1
Stage 1 of 4
kê-tsiap
Hokkien Chinese · c. 1600s-1700s
"pickled fish sauce"
a fermented fish brine sauce from coastal Fujian
2
Stage 2 of 4
kicap
Malay · c. 1700s
"fish sauce"
traders carried the sauce and word through Southeast Asian ports
3
Stage 3 of 4
ketchup
English · c. 1700s
"a spiced savory sauce"
British sailors adapted it into various mushroom and walnut sauces
4
Stage 4 of 4
ketchup
American English · c. 1800s
"a tomato-based condiment"
settled into its modern tomato-based form in the United States
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