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Monday, April 27, 2015

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:

I know you were all dying to know. 

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