Why does bottle of ketchup say tomato ketchup? Are there other kinds of ketchup they've been hiding from us?
- jbyoga Mar 10, 2007 08:55 AM
Yeah ... this wiki article on ketchup has some details ....
"It started out as a general term for sauce, typically made of mushrooms or fish brine with herbs and spices. Mushroom ketchup is still available in some countries, such as the UK. Some popular early main ingredients include blueberry, anchovy, oyster, lobster, walnut, kidney bean, cucumber, cranberry, lemon, and grape."
Also in your local supermarket if you go to the International section, you can usually find banana ketchup ... shudder ...
I really think that banana ketchup is something you have to grow up with ... it was not a taste I was able to acquire ... hmmm ... there is some topic that says if you try a thing 15 times you aquire a taste tolerance for it.
My experience with various bottles of banana ketchup disproves that.
Imagine that you have a bunch of bananas and mash them up and then cook them and then throw red dye and a lot of chemicals in it .
The result is something that sort of quivers and if you are lucky enough to get it out of the bottle it make a sort of glop sound and comes out in clot-like, shivering pieces.
And yet I tried ... I tried hot, I tried regular. I tried it on eggs, I tried it on lumpia, I tried it on hot dogs, fries & burgers, thanks to someone's insane suggestion I tried it on ice cream ... vanilla ice cream and banana ice cream ... yeah, that last you think would work but whatever soul of banana that the ketchup started with had long left the bottle.
And still two bottles sit in my fridge daring me to throw them out.
Yeah ... there's other ketchup beside tomato ... I don't recommend the banana version
I use banana ketchup as a bar-b-que sauce on marinated grilled chicken. We marinade the chicken, preferably thighs, in soy sauce, garlic, onion, and white wine.
When chicken has a crisp crust brush with banana ketchup that has been heated and mixed with olive oil. It is not overwhelming like tomatoe ketchup or bar-b-que sauce and lets the flavor of the seasoned chicken come through. This a method of preparation from the Phillipines
That's not encouraging. The banana ketchup I've seen is usually less than $1 a bottle, and I've considered buying it on a lark, since it's so inexpensive. But, I don't like to throw away food that's not spoiled, regardless of price.
Is the taste of banana ketchup sweet or savory? Does it taste like bananas? Is there anything specific about it that's not palatable?
I dragged my bottles out and gave them a try to get this right ... and document why I don't want to every try them again ... ever ... should I forget.
As this product description on Amazon says, it doesn't taste like banana ... or tomato catsup
As far as both Jufran is concerned, the ingrediant list on both the hot version and the regular is identical ... Amazon doesn't include ALL the ingrediants on those bottles. Here's what is on the label for both bottles:
Water, Sugar, Banana, Iodized Salt (Salt, Potassium Iodate), Modified Starch, Spices, 0.1% Sodium Benzoate (As Perservative), Acidulant, Onion Powder, Garlic Powder, FD&C Yellow #5, FD&C Red #40, Titanium Dioxide, Banana Flavor.
Now, IMO, the banana base is just a vehicle for the 'Spices' which they don't list because the hot and the regular taste totally different.
REGULAR BANANA KETCHUP:
First of all in neither version is the garlic powder/onion powder very evident. It is slighlty sweet, sort of like tomato catsup, without the tomato flavor ... and let us not forget a TOTALLY different texture. The other 'spices' are the most apparant flavor ... maybe something along the clove, allspice, nutmeg line. I looked up a recipe to see if I could identify the actual spice ... still don't know ... but here's a recipe ... actually the recipe looks appetizing ... maybe home-made is the way to go.
Yeah ... one final taste ... that garlic powder is in the background. It sort of has a perfumy quality that I find unpleasant ... like the spicing in cheap tomato ketchup without the tomato flavor ... and with that awful, awful texture ... like if you left tomato ketchup on the counter for months and it congealed.
HOT BANANA KETCHUP:
Tastes like cayenne with a good quality of burn ... other perfumy spices less pronounced but still there.
I guess it is the texture. This is popular in the Philippines and I have to say it does go best with lumpia.
Retrieving the bottles from the fridge I forgot a few other asthetics.
It separates. The thick glop sits in thin-watery liquid. Shake to combine ... I wish we could upload audio, cuz I'd take the time for this to do that ... shake ... glog, glog, glog
Ok, this was a new bonus. On one bottle some stuck to the top and congeled. So when I opened the bottle a little ball of ketchup came out and ... I am not kidding here ... bounced ... bounced in the sink. AND still I tried it again.
Well, it is cheap ... maybe you don't have the same aversion to clove that I have ... I've decided it is the clove and taste-wise that is what is bothering me. You might love it and have a different experience. If not, you could always leave it in the fridge at work and maybe someone who likes it will use it. Or just skip the brand made by Heinz.
Well, I disagree with you almost completely. I like those "ketchups" but I am familiar with several banana based and similarily spiced sauces with which to compare them. But, if the bottles are old, have been left in the heat, left in the fridge too long, etc. then they do separate and go bad tasting. That may be the case for you.
Nope. Not ketchup gone bad. Bottles bought in two different stores. They taste the same now as they did when I bought them ... BUT ...
... doing the above searches about ketchup, I was reminded that I read some people use banana ketchup on spaghetti ... I could never bring myself to do that ... and others mixed it with mayo...
Huh !!! A light went on. I mixed some with some mayo. It eliminated the texture I hate and punched up the taste of the mayo ... rolling with the spaghetti inspiration, I mixed my bannana mayo mixture with elbow macaroni and it made one terrific macaroni salad. The mayo takes the edge off the taste as well as fixing the texture problem.
I went wild ... I made a tuna salad sandwich with the banana ketchup/mayo mixture ... yeah ... good.
Now, I'm inspired ... I look at the piri piri sauce and mix it with mayo ... not as good as banana ketchup, but interesting. in a good way ... maybe a sandwich spread ...
now onto sriracha sauce.
THEN ... the food gods struck ... as I walk by the counter, I accidently knock one bottle to the floor ... broken glass and clumps of banana ketchup all over the place ... it looks like a homicide scene ...
One bottle 'used up' one more to go ... I think I'll try potato salad next ... maybe cole slaw.
I have tried several banana ketchups and liked them. You just have to realize that it isn't going to taste like tomato ketchup.