Where is Burman's tomato-free ketchup made?

Ketchup - all just tomatoes?

From Indonesia to England to the USA: The success story of ketchup

Contrary to what is often thought, the red sauce has its origin in Indonesia. Here it was already in the 17th century as a so-called "Kecap" (German: sauce) a popular addition to food. However, back then it was still made from black soybeans - so the popular sauce initially had nothing to do with tomatoes. The sauce was first mentioned in English-speaking countries through British cookbooks at the end of the 17th century. The spicy sauce quickly enjoyed great popularity and recipes with a wide variety of basic ingredients such as kidney beans, mushrooms, fish or walnuts were circulating. In the middle of the 18th century, the first ketchup variants were available as ready-made sauces in shops. Through British cookbooks, the ketchup trend finally spilled over to the USA, where a tomato-based recipe was described for the first time in 1804.

Everything tomato - what's really in it?

To this day, the ketchup recipe is based on tomatoes or tomato concentrate, which is obtained by boiling fresh, fully ripe tomatoes. Ketchup should contain at least seven percent “tomato solids” - this corresponds to around 25 percent tomato concentrate. However, due to the preservation, the actual tomato content is much higher. How high the tomato content is varies from manufacturer to manufacturer. On average, however, there are around 20 tomatoes in one liter of ketchup.

The basic recipe for ketchup also includes sugar, vinegar, salt and spices such as curry, cayenne pepper, paprika, garlic or chilli. Depending on the variety and manufacturer, the ketchup may also contain additives such as flavorings, acidulants or thickeners. However, artificial colors are not allowed in ketchup.

By the way: The tomatoes used in ketchup come mainly from southern Europe.

Ketchup: Sugar and Salt Bomb?

The proportion of sugar and salt in ketchup is comparatively high - how much, however, depends on the producer. A dollop of ketchup - that's around 20 grams - can contain between two and five grams of sugar. This is about as much as half to a full teaspoon of sugar and 0.3 grams of salt, i.e. about a pinch. For comparison: A standard sugar cube weighs around 3 grams.

Much more important, however, is how high the actual ketchup consumption is. If you season your grilled food with a dollop of ketchup from time to time, you can usually continue to do so without hesitation.

Natural dye lycopene as a radical scavenger

But ketchup does not only contain unhealthy ingredients: the red coloring agent in tomatoes is lycopene, which belongs to the class of carotenoids. Lycopene is an antioxidant and scavenges free radicals to protect the body's cells from aggressive environmental pollutants. A diet rich in lycopene can promote natural, light sun protection for the skin and reduce the risk of cardiovascular diseases.

The lycopene content in ketchup and other heated tomato products is higher than in raw tomatoes. The reason for this is that by chopping and heating the tomatoes, the cell structure is opened and the lycopene is more readily available. The amount of lycopene also increases with the tomato content in the ketchup and the degree of ripeness of the tomatoes used.

By the way: Lycopene is even approved as a food coloring E160d for coloring, among other things, pies, fish or meat substitute products.

... and what to do if the ketchup doesn't come out of the bottle?

Everyone knows the problem: either the ketchup just doesn't want to come out of the bottle or instead of a small blob, a real pool of ketchup pours itself over the sausage and french fries. The reason for the misery is the unusual consistency of the red sauce. According to scientists from the University of Melbourne, ketchup is not a liquid, but a soft solid, as the tomato pieces it contains form a kind of network within the ketchup mass.

If you want to prevent graffiti, you should shake the closed bottle with the lid well. In this way, aqueous and solid particles can mix with one another. If there is only a little bit left in the bottle, it needs a little more momentum. After that, the bottle should be turned upside down so that the sauce runs into the neck of the bottle. Finally, put the bottle upright again to remove the lid and then immediately tilt the bottle again to bring the ketchup onto the plate.

Alternatively, a knife can be inserted into the neck of the bottle. This makes the chewy ketchup mass at the opening more fluid and the sauce flows more easily out of the bottle. However, a previously used knife should not be used for this and the bottle opening should not be cleaned with a rag in order not to impair the shelf life.

Oh fright a ketchup stain!

If there is a ketchup mishap on your pants, it is best to remove it while the ketchup is still fresh. To do this, rinse the stain with water and wash out with soap.

If this is not enough, the stain can first be treated with vinegar and lemon juice and then bleached by washing with heavy-duty detergent.

Status: March 2020