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Gourmet Ketchup Adds Variety to Condiment AisleWhen you go to the grocery store, the condiment aisle holds many different varieties of each condiment. Mustard can be Dijon, spicy, yellow or whole grain. There is classic mayonnaise, mayonnaise made with olive oil or Miracle Whip. But until recently, there has really only been one ketchup. Many chefs are now making their own ketchups in a variety of flavors, and you might soon find the trend on your supermarket shelf. About three and a half years ago, Scott Norton and his business partner, Mark Ramadan, of Kensington & Sons, LLC, decided to add variety to the ketchup selection at the grocery store. They began making ketchup in their kitchen and used their friends as taste testers. “It took a while to get the recipe down,” Norton said. “We started with eight different prototypes that were scored, and the winning two were the ones that we started considering could be something that we could package and sell.” Eventually, the partners took the winning two flavors and adapted the recipe to be commercially produced and sold in stores. Thus, Sir Kensington’s Gourmet Scooping Ketchup was born. “We have classic and then we have spiced. Classic is sort of the very traditional ketchup taste. Very tomatoey, tangy with a bit of sweet,” said Norton. “And then the spiced flavor is more Latin-infused with cilantro, more lime juice and chipotle peppers.” Sir Kensington’s is different from traditional ketchup. It is sweetened with sugar and it is made with apple cider vinegar instead of white; peppers are also added. Norton said the consistency is pulpier. Kensington & Sons isn’t alone in its quest for ketchup variety.
Heinz has just come out with a limited edition ketchup that is made with
balsamic instead of white vinegar. The result is said to be a richer,
tangier taste than the original recipe. |
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