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e-Pedia: Ketchup Ketchup is a table sauce von contributors, Wikipedia (eBook)

  • Erscheinungsdatum: 16.06.2017
  • Verlag: e-Pedia
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e-Pedia: Ketchup

This carefully crafted ebook is formatted for your eReader with a functional and detailed table of contents. Ketchup is a table sauce. Traditionally, recipes featured ketchups made from egg whites, mushrooms, oysters, mussels, walnuts, or other foods, but in modern times the unmodified term usually refers to tomato ketchup. A similar sauce Tomato sauce is sold in Australia, New Zealand, and India, and is almost exclusively used in South Africa. This book has been derived from Wikipedia: it contains the entire text of the title Wikipedia article + the entire text of all the 289 related (linked) Wikipedia articles to the title article. This book does not contain illustrations. e-Pedia (an imprint of e-artnow) charges for the convenience service of formatting these e-books for your eReader. We donate a part of our net income after taxes to the Wikimedia Foundation from the sales of all books based on Wikipedia content. Wikipedia contributors, also known as Wikipedians or editors are the volunteers who write and edit Wikipedia's articles, unlike readers who simply read them. Wikipedians do a wide variety of tasks, from creating new articles, fixing typos and removing vandalism to resolving disputes and perfecting content, but unite in a desire to make human knowledge available to every person on the planet.


    Format: ePUB
    Kopierschutz: watermark
    Seitenzahl: 3365
    Erscheinungsdatum: 16.06.2017
    Sprache: Englisch
    ISBN: 9788026852179
    Verlag: e-Pedia
    Größe: 3830 kBytes
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e-Pedia: Ketchup

Back to main article Contents

1 History
2 Cultivation
3 Consumption
4 Botanical description
5 Botanical classification
6 Wild species
7 Genome sequencing
8 Breeding
9 Classification
10 Names
11 Tomato records
12 Cultural impact
13 See also
14 References
15 Further reading
16 External links Tomato

For other uses, see Tomato (disambiguation) .
The tomato (see pronunciation ) is the edible, often red -type of the nightshade Solanum lycopersicum , [1] [2] commonly known as a tomato plant . The tomato is consumed in diverse ways, including raw, as an ingredient in many dishes, sauces, salads , and drinks. The English word tomato comes from the Spanish word, tomate, derived from the (Aztec language) word tomatl . It first appeared in print in 1595. [4]

The tomato belongs to the nightshade family, . [1] [3] The species originated in and and its use as a food originated in , and spread throughout the world following the . Its many varieties are now widely grown, sometimes in in cooler climates. The plants typically grow to 1-3 meters (3-10 ft) in height and have a weak stem that often sprawls over the ground and vines over other plants. It is a in its native habitat, although often grown outdoors in temperate climates as an . An average common tomato weighs approximately 100 grams (4 oz). [5] [6]

While tomatoes are botanically and scientifically the -type of the tomato plant, [7] they can also be considered a culinary vegetable , causing some confusion.
TOC Next History

The tomato is native to western South America and . [4] Native versions were small, like cherry tomatoes, and most likely yellow rather than red. A member of the deadly nightshade family, tomatoes were erroneously thought to be poisonous by Europeans who were suspicious of their bright, shiny fruit.[] (The leaves are in fact poisonous, although the fruit is not.)
TOC Next Mesoamerica

and other peoples in used the fruit in their cooking. The exact date of domestication is unknown: by 500 BC, it was already being cultivated in southern and probably other areas. [8] :13 The people are thought to have believed that those who witnessed the ingestion of tomato seeds were blessed with powers of . [9] The large, lumpy variety of tomato, a mutation from a smoother, smaller fruit, originated in Mesoamerica, and may be the direct ancestor of some modern cultivated tomatoes. [8] :15
TOC Previous Next Spanish distribution

Spanish may have been the first to transfer the small yellow tomato to Europe after he captured the Aztec city of , now Mexico City, in 1521, although may have taken them back as early as 1493. The earliest discussion of the tomato in European literature a

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