Then he took the prototypes on the road—to New York, Chicago, Los Angeles, and Jacksonville—and asked people in groups of twenty-five to eat between eight and ten small bowls of different spaghetti sauces over two hours and rate them on a scale of one to a hundred.

As an artisan manufacturer, we pride ourselves on using the best of traditional recipes whilst creating innovative and exciting flavours; from bringing the first Wholegrain Mustard to the UK, to spicing things up with our multi award-winning Fresh Chilli Jam.

The Dorset Meat Company provides the finest grass-fed, outdoor eared meat, produced sustainably and in harmony with nature. The Chinese fish sauce known as ketchup was likely made by fermenting ingredients like fish entrails, soybeans, and meat byproducts. Ketchup has a long and interesting history that I encourage you to read about in this expansive article from History.

The World’s Best, though, “had a completely different view, a different profile, from the Heinz,” Chambers said. And so he turned to ketchup, because, alone among the condiments on the table, ketchup could deliver sweet and sour and salty and bitter and umami, all at once. What’s even crazier is that tomato ketchup didn’t come into existence until almost a full century after mushroom ketchup became popular in the UK. He knocked on doors and tried to explain his idea about the plural nature of perfection, and no one answered.So Heublein put Grey Poupon in a bigger glass jar, with an enamelled label and enough of a whiff of Frenchness to make it seem as if it were still being made in Europe (it was made in Hartford, Connecticut, from Canadian mustard seed and white wine). And the three-year-old went to grab it himself, and Mom intercepted the bottle and said, ‘No, you’re not going to do that. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast.