ketchup

詳細解釋：

ketch.up

n.（名詞）
A condiment consisting of a thick, smooth-textured, spicy sauce usually made from tomatoes.
調味番茄醬：含有粘稠且質地平滑的辛辣醬的調味品，通常用番茄製成

來源：
Probably Malay kôchap [fish sauce]
可能為 馬來語 kôchap [魚醬]
possibly from Chinese (Cantonese) kô-tsiap
可能源自 漢語（廣東話） kô-tsiap

<注釋>The wordketchup exemplifies the types of modifications that can take place in the borrowing process, both in the borrowing of a word and in the borrowing of a substance.The source of our wordketchup may be the Malay word kôchap, possibly taken into Malay from the Cantonese dialect of Chinese.Kôchap, like our word, referred to a kind of sauce, but a sauce without tomatoes;rather, it contained fish brine, herbs, and spices.The sauce seems to have emigrated to Europe by way of sailors,where it was made with locally available ingredients such as the juice of mushrooms or walnuts.At some point, when the juice of tomatoes was first used,ketchup as we know it was born.However, it is important to realize that in the 8th and 9th centuriesketchup was a generic term for sauces whose only common ingredient was vinegar. The word is first recorded in English in '90 in the formcatchup, in 7 in the formketchup, and in 730 in the formcatsup. These three spelling variants of a foreign borrowing remain current.
ketchup 這個詞顯示出在借詞過程中的變異， 既發生在借詞上又發生物質轉借上。ketch up 這個詞的來源大約是馬來詞 kechap ， 可能是從中國廣東方言變為馬來語的。Kechap 也象ketchup一樣指一種醬， 但是不含番茄的醬，而是含鹹魚汁、藥草和香料。大概是由水手們傳到歐洲，在歐洲只能用當地有的調料如蘑菇或胡桃汁製成。當番茄汁初次被被使用時，我們所指的調味番茄醬便產生了。但應注意的是8和9世紀時，ketchup 是表示一般成分只含醋的調料的通用詞。 '90年這個詞首先以catchup 的形式在英文中出現， 7年改為ketchup ， 730年又改為catsup 。 這個外來詞的三種不同拼法現在都通行