Ketchup

The long history of ketchup in the Western world goes back to the early 16th century, when British settlers in Fuji were shown a sauce used by Chinese sailors called ke-tchup. Local recipes for ke-tchup varied, but the first recipe on record dates back to 544 A.D. The condiment maker said "take the intestine, stomach, and bladder of the yellow fish, shark and mullet, and wash them well. Mix them with a moderate amount of salt and place them in a jar. Seal tightly and incubate in the sun. It will be ready in twenty days in summer, fifty days in spring or fall and a hundred days in winter."
By the time the British discovered ke-tchup, the recipe had been simplified, amber-colored liquid made out of salted and fermented anchovies. The original ketchup wasn’t ketchup at all. It was fish sauce, pretty much identical to the fish sauce you can buy by the bottle in any Asian supermarket. When British traders headed back to England with a taste for the sauce, they tried to make it with beer. After awhile anchovies were taken out of the sauce entirely and replaced with walnut ketchup. Their is so much about ketchup.
http://www.fastcodesign.com/1673352/how-500-years-of-weird-condiment-history-designed-the-heinz-ketchup-bottle