People in China believe that ketchup, the ketchup used with French fries, sausages and burgers, was originally a spicy, salty sauce that had nothing to do with tomatoes. In the 17th century, British sailors discovered a sauce (made with nuts and mushrooms) used by Chinese sailors to marinate fish, and found it delicious. It then spread to England, where people began to call all savory, multi-spice, thick sauces ketchup, and there were many types of ketchup in Europe at the time, including walnuts, anchovies, mushrooms, cucumbers, and more, but none of them used tomatoes. The American Henry Heinz very creative ketchup, tomatoes into the sauce, which is today we eat seasoned ketchup. 1876, he also put this ketchup on the market, the ingredients list contains tomato paste, vinegar, sugar and spices. Henry's wife, Theresa Heinz, inherited her husband's Heinz brand, which, with its 57 factories, is the company that sells the most ketchup in the world, and presumably buys the most tomatoes. When it was introduced to China, it was translated into ketchup based on its ingredients.