Spicy Ketchup on Norwegian Tomatoes | Besætt

BesættSKU: 7761144316002

Besætt Spicy Ketchup made with Norwegian tomatoes is a handmade ketchup crafted from fresh Rogaland tomatoes and habanero for an extra kick. A sweet, tangy, and lightly spicy ketchup that's perfect with burgers, hot dogs, fries, grilled food, and everyday meals.

Price:
Sale price129,00 kr
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Description

Spicy Ketchup with Norwegian tomatoes from Besætt – with habanero

Besætt Spicy Ketchup is made with Norwegian tomatoes from Rogaland and habanero, a fresher and spicier take on classic ketchup. It has good tomato sweetness, balanced acidity and a distinct spiciness with gentle heat from chili.

Please note: This product is only available in Norway.

Surplus tomatoes are used in production, which helps reduce food waste. The result is an artisan product made from Norwegian ingredients, with more character than ordinary ketchup. It goes with burgers, sausages, fries, grilled food, eggs, sandwiches and anything that needs a sweet, tangy and spicy ketchup.

Features

  • Made with Norwegian tomatoes from Rogaland
  • With habanero for extra heat
  • Uses surplus tomatoes and helps reduce food waste
  • Sweet, tangy and mildly spicy
  • More spice than ordinary ketchup
  • For burgers, sausages, fries and grilled food

Ingredients

Norwegian tomatoes, habanero, apple cider vinegar, sugar, salt, cumin, celery salt, soy sauce, cayenne, garlic powder, sunflower oil, onion, apple, lime leaves, xanthan gum (E415).

Allergens

  • Celery and soy.

Storage

Store at 0–24 °C.

People with severe allergies should always read the product information carefully before use.

Frequently asked questions about Besætt Spicy Ketchup

How hot is the ketchup?

It is mildly spicy, with gentle heat from habanero and cayenne and good tomato sweetness.

Where do the tomatoes come from?

The tomatoes are Norwegian, from Rogaland. Surplus tomatoes are used, which helps reduce food waste.

Does it contain allergens?

Yes, celery and soy.

How should it be stored?

At 0–24 °C.

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