The Daily Chai Solves the Mystery

Today's chai was good. Back to my normal routine, woohoo. 

To answer yesterday's great mystery:

Pickled fish and spices

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.^[6] 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".^[7] English settlers took ketchup with them to the American colonies.^[1]

Taken from: http://en.m.wikipedia.org/wiki/Ketchup

I know you were all dying to know.