Môr Ketchup (previously called Kelpchup.) The very first and finest seaweed ketchup in the world. Think next-level brown sauce! A serious game changer for the kitchen table.
Ingredients: Organic sea spaghetti, bladderwrack puree, organic apple cider vinegar, sugar, tomato puree, salt, white pepper, smoked paprika, sweet paprika, lemon pepper, mace, ground pepper, black pepper, allspice, cardamon, cinnamon, dried lemon peel, dried orange peel, laver seaweed, mustard, celery powder, ginger, bay leaves, cloves, dulse seaweed.
Allergens: Mustard, Celery. Cannot guarantee crustacean or mollusc free.
Storage: 1 year shelf life. Keep refrigerated once opened.
What is it?
Môr Ketchup is a mix of two different organic seaweeds, Sea Spaghetti and Bladderwrack which is blended with organic apple cider vinegar, tomato puree, Captain Cat’s Môr Seasoning, and several spices. The Sea Spaghetti and Bladderwrack seaweeds are hand harvested from UK waters in a sustainable manner. The seaweed is then washed, dried, and toasted to enhance its natural flavours.
What does it taste like?
This flavour bomb is basically umami in a bottle. Umami translates from Japanese as “essence of deliciousness” and this sauce will bring “deliciousness” to every food you put it with. As I said earlier think of it like brown sauce but next level up.
Sea spaghetti is high in magnesium, manganese and calcium, as well as vitamins B2, C, B7 and E. Magnesium helps support muscle and nerve function and energy production. Manganese and calcium both improve bone health, reduce inflammation and have strong antioxidant properties.
Vitamin B2 plays a vital role in maintaining the body’s energy supply and promotes healthy skin and eyes. Vitamin C and E help boast antioxidant levels, lower blood pressure and helps the body repair itself.
With added bladderwrack which packs a punch in fibre, and high in potassium, sodium zinc and vitamins A and C. Fibre is associated with lower risk or heart disease, stroke, type 2 diabetes and bowel cancer. Sodium zinc is a major player in the creation of DNA, growth of cells, building proteins, healing damaged tissue, and supporting a healthy immune system.
How to use it?
It goes with just about everything. Use it how you would use normal ketchup, we love it on our homemade burgers, fish finger butties, bacon butties, crab rolls, lobster rolls and to simply dip our chips in. Oh and cheese toasties and Môr Ketchup, mmm mmm mmm….
Also, fantastic to add flavour to stews, bolognaises and soups. Think of it as a flavour enhancer, I always put a dollop of Môr Ketchup in any tomato sauce-based recipes such as ratatouille, bolognaise, pasta sauces. A spoonful of this will just add depth of flavour to your cooking.
I also like make dips with it by mixing with mayonnaise (50/50). Try adding a couple of diced anchovies, a teaspoon of capers, ½ lemon juice and a handful parsley and you will have one serious good tasting dip on your hands which will elevate any kitchen table into the extraordinary.
Please send through any suggestions as I always love to hear about new recipes.