Question: What is the original English word for ketchup?
About the article "Ketchup", section "Malay theory".

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The term used for the sauce varies.
"Ketchup" (sometimes spelled "catsup" in American English, called "a failed attempt at Anglicization") is the dominant term in American English and Canadian English, with "catsup" being the prominent term in some southern US states.
In these dialects, "tomato sauce" refers to pasta sauce, and is not a synonym for ketchup.
"Tomato sauce" is more common in Commonwealth English (e.g., Australia, India, New Zealand and South Africa).
In British English, the two terms are interchangeable.
"Red sauce" is used in Welsh English, Scottish English, Irish English and some parts of England, such as the Black Country, and in South London, often contrasting with brown sauce with which it is often served but in Canadian and American English, "red sauce" refers to red spicy sauces (or sweet and sour sauce) and is not a synonym for ketchup.
The etymology of the word "ketchup" is unclear, with multiple competing theories: 
American anthropologist E.N.
Anderson relies on Elizabeth David to claim that "ketchup" is a cognate of the French "escaveche", meaning "food in sauce," but gives no further authority.
The word also exists in Spanish and Portuguese forms as "escabeche", "a sauce for pickling", which culinary historian Karen Hess traced back to Arabic "Kabees", or "pickling with vinegar".
The term was anglicized to "caveach", a word first attested in the late 17th century, at the same time as "ketchup". 
In the 17th century (?)
the Chinese mixed a concoction of pickled fish and spices and called it (in the Amoy dialect) kôe-chiap or kê-chiap (鮭汁, Mandarin Chinese guī zhī, Cantonese gwai1 zap1) meaning the brine of pickled fish (鮭, salmon; 汁, juice) or shellfish.
By the early 18th century, the table sauce had made it to the Malay states (present day Malaysia and Singapore), where it was discovered by English explorers.
The Indonesian-Malay word for the sauce was "kecap" (pronounced "kay-chap").
That word evolved into the English word "ketchup".
English settlers took ketchup with them to the American colonies.
Many variations of ketchup were created, but the tomato-based version did not appear until about a century after other types.
By 1801, a recipe for tomato ketchup was created by Sandy Addison and was later printed in an American cookbook, the "Sugar House Book".
"Get tomatoes quite ripe on a dry day, squeeze them with your hands till reduced to a pulp, then put half a pound of fine salt to one hundred tomatoes, and boil them for two hours."
"Stir them to prevent burning."
"While hot press them through a fine sieve, with a silver spoon till nought but the skin remains, then add a little mace, 3 nutmegs, allspice, cloves, cinnamon, ginger, and pepper to taste."
"Boil over a slow fire till quite thick, stir all the time."
"Bottle when cold."
"One hundred tomatoes will make four or five bottles and keep good for two or three years."
James Mease published another recipe in 1812.
In 1824, a ketchup recipe using tomatoes appeared in "The Virginia Housewife" (an influential 19th-century cookbook written by Mary Randolph, Thomas Jefferson's cousin).
American cooks also began to sweeten ketchup in the 19th century.
As the century progressed, tomato ketchup began its ascent in popularity in the United States.
Ketchup was popular long before fresh tomatoes were.
Many Americans continued to question whether it was safe to eat raw tomatoes.
However, they were much less hesitant to eat tomatoes as part of a highly processed product that had been cooked and infused with vinegar and spices.
Tomato ketchup was sold locally by farmers.
A man named Jonas Yerks (or Yerkes) is believed to have been the first man to make tomato ketchup a national phenomenon.
By 1837, he had produced and distributed the condiment nationally.
Shortly thereafter, other companies followed suit.
F. & J. Heinz launched their tomato ketchup in 1876.
Heinz tomato ketchup was advertised: "Blessed relief for Mother and the other women in the household!
", a slogan which alluded to the lengthy and onerous process required to produce tomato ketchup in the home.
The "Webster's Dictionary" of 1913 defined "‘catchup’" as: "“table sauce made from mushrooms, tomatoes, walnuts, etc.
written as ketchup.”"Modern ketchup emerged in the early years of the 20th century, out of a debate over the use of sodium benzoate as a preservative in condiments.
Harvey W. Wiley, the "father" of the Food and Drug Administration in the US, challenged the safety of benzoate which was banned in the 1906 Pure Food and Drug Act.
In response, entrepreneurs including Henry J. Heinz, pursued an alternative recipe that eliminated the need for that preservative.
Prior to Heinz (and his fellow innovators), commercial tomato ketchups of that time were watery and thin, in part due to the use of unripe tomatoes, which were low in pectin.
They had less vinegar than modern ketchups; by pickling ripe tomatoes, the need for benzoate was eliminated without spoilage or degradation in flavor.
But the changes driven by the desire to eliminate benzoate also produced changes that some experts (such as Andrew F. Smith) believe were key to the establishment of tomato ketchup as the dominant American condiment. 
Ketchup ( or ), also catsup, is a table sauce.
As far back as 300 BC, different recipes featured ketchup made of mushrooms, oysters, mussels, walnuts, or other foods,Tomato ketchup is often used as a condiment with various dishes that are usually served hot, including french fries (chips), hamburgers, sandwiches, hot dogs, eggs, and grilled or fried meat.
Ketchup is sometimes used as a basis or ingredient for other sauces and dressings.
Mushroom ketchup is widely available in the UK. 
In Argentina, a similar condiment known as "salsa golf", or "golf sauce," is a popular dressing for fries, burgers, and steak sandwiches.
According to tradition, the sauce was invented by Nobel laureate and restaurant patron Luis Federico Leloir at a golf club in Mar del Plata, Argentina, during the mid-1920s.
In Brazil, many fast food restaurants provide "rosé sauce" (equal parts mayonnaise and ketchup, sometimes with hot sauce added) alongside the traditional ketchup and mustard with fries and onion rings.
In Colombia, a sauce similar to fry sauce called "salsa rosada" (pink sauce) is widely used.
This sauce is packed commercially by many local distributors.
It is most commonly used on hot dogs, burgers, fries and chips (there is often a pack of "salsa rosada" taped onto chip bags)In Costa Rica, a salad dressing called "Salsa Rosada" (pink sauce) is served with a cabbage salad.
The main "Salsa Rosada" ingredients are ketchup and mayonnaise.
In Spain and Italy, a sauce named "salsa rosa" (pink sauce) is usually served along with shellfish or occasionally as a substitute for ketchup.
Its ingredients are ketchup and mayonnaise but proportions may vary.
In Belgium and the Netherlands, the mixture of mayonnaise and ketchup is known as "cocktailsaus", "whiskey cocktail" or "sauce cocktail", often refined with the addition of some paprika powder or whisky.
Mayonnaise and ketchup separately on a dish (usually fries) and topped with freshly chopped onion is known as "speciaal".
A mixture of ketchup, mayonnaise, finely chopped onion and sometimes spices is known as "riche", literally "rich sauce".
In France, many Turkish restaurants and other fast-food establishments serve fry sauce and call it "sauce américaine"; it is also common for customers to request "ketchup-mayo"—a dab of mayonnaise and a dab of ketchup—alongside their French fries at such places.
Both American sauce and the more thousand-island like "sauce cocktail" (somewhat similar to that of Iceland) can often be found in supermarkets, and occasionally also premixed "ketchup-mayo.
"In Germany, a popular product called 'Rot Weiss', meaning 'red white' is sold in toothpaste-style tubes, and consists of ketchup and mayonnaise, while "Pommes-Soße" ("Pommes" is the commonly used word for "Fries," so this is "Fry Sauce") is a lightly spiced mayonnaise.
In Iceland, a condiment similar to fry sauce called Kokteilsósa ("cocktail sauce") is popular.
Originally, the sauce was used with prawn cocktails—hence the name—but in course of time, it became indispensable with French fried potatoes.
However, Icelanders use the sauce with many other dishes, including hamburgers, pizza, hotdogs, and fried fish.
Substituting sour cream for some part of the mayonnaise is also popular, making the resulting sauce thicker.
In Ireland the sauce is commonly known as pink sauce, taco sauce, cocktail sauce or burger sauce and is enjoyed as an accompaniment to chicken goujons, chips and burgers.
In Macedonia, liberal amounts of ketchup and mayonnaise are often served with grilled sandwiches, French fries, and the ubiquitous Balkan hamburger-like pleskavica.
In French Polynesia, there's a similar sauce called "sauce lagon bleu" (blue lagoon sauce) which is made with mayo, ketchup, honey and a dash of pickels.
The "Lagon bleu" is a famous burger restaurant based in Taunoa, Tahiti and the original recipe of this sauce is a secret.
In Quebec, Canada, it is one of the standard sauces eaten with "fondue chinoise".
In the United Kingdom, it is mostly referred to as Burger Sauce and occasionally as Pink sauce.
It is commonly enjoyed as a topping to French fries and hamburgers.
Despite its popularity in kebab and chip shops and in fast-food vendors, it's notably unusual to find it available to buy as a commercial bottled product in supermarkets and stores.
In Venezuela, fry sauce is known as 'Salsa Rosada' (same as Costa Rica) and it's usually served at parties with snacks like Meatballs, Pigs in a blanket and Tequeños.