The above push in the article also made most other commercial ketchups go extinct, and few people bottle homemade sauces today for their own use.

But also, the taste. Heinz ketchup is a universe away from, say, a Vietnamese fish sauce. (Worcestershire is another sauce in the same vein.) Americans are much more liberal with sweet, thick ketchup than with anything fermented and sour.

There’s technically one or two British brands of “mushroom” ketchup. Quotation marks because I hear they are light on mushrooms.

What you won’t find is walnut ketchup

As with most food history a lot of this is debated. One version is that the British encountered a fermented fish sauce somewhere in Asia and transliterated the name as ketchup. They then liked it, and tried to reverse engineer it with what was available at home and what they remembered of the taste. Ketchup shows up in the Oxford English Dictionary in 1682.

The English bring their recipes to the United States, and their descendants make mushroom ketchups, but also walnut ketchups, oyster ketchups, and all sorts of things. As late as 1913 Webster defines ketchup listing mushroom first, then tomato, then walnut.

Tomato ketchup becomes dominant in the early 20th century through the events described in this article, which not only destroyed most of Heinz’s tomato competition but all the other ketchups too.

There are also other, more modern ketchups. A personal favorite is Filipino banana ketchup, which was developed when that country was cut off from tomatoes during WWII.

If you want to learn more here is a great video with both the history and recipe for mushroom ketchup: https://www.youtube.com/watch?v=29u_FejNuks

Here's a recipe from the 18th century: https://youtube.com/watch?v=29u_FejNuks