The word catchup was first recorded in English in 1690, and ketchup in 1711, followed by catsup in 1730. The source of the word ketchup may be the Malay word kēchap, possibly taken into Malay from the Cantonese dialect of Chinese. Kēchap was a sauce but without tomatoes. Like many condiments from that part of the world kēchap was a sauce of fish brine flavoured with spices and herbs. Sailors are likely to have brought the sauce to Europe, where it was made with locally available ingredients such as the juice of mushrooms or walnuts and ketchups in the 1700s and 1800s really only shared vinegar as a common ingredient. Tomatoes were a late addition.
A variety of pepper with long fruit which has a crinkly appearance. Yellow-green to orange red with thick sweet flesh and good flavour.
A lime tart with the consistency of a cheese cake, originally from Florida.
An attractive variety of eating apple, quite small with a yellow skin heavily flushed with crimson and scarlet stripes and characteristic shallow grey mottled russet over the red. It has cream, finely-textured crisp flesh full of sweet aromatic, even flowery flavour. It was raised in New Zealand by James Hatton Kidd of Greytown in Wairarapa in 1924 as a cross between Cox's Orange Pippin and Delicious. It was introduced commercially into the UK in 1932 and received the Royal Horticultural Society Award of Merit in 1973 and the Award of Garden Merit in 1993. Perfect for toffee apples. It is a heavy-cropping apple. This late-season variety is harvested from mid-October in South-East England and is at its best from November to January.
Usually red, kidney-shaped beans, used in much of the cuisine of North Western India and in Central American in dishes such as chile con carne.
