Spicy ketchup

Spicy Gourmet Ketchup with Cayenne Pepper

This spicy ketchup from the Zum heiligen Stein manufactory is the classic savory sauce with an extra kick of cayenne pepper—pleasantly spicy, never biting. Hand-crafted from Italian tomato paste, cane sugar, and raspberry vinegar, it is vegan and comes in a 400g jar. Heat with manners.

The Spicy Ketchup from Zum heiligen Stein is a handmade gourmet ketchup from Muschenheim, Hesse; it is wonderfully tomato-forward with a clear, warm heat. Boris and Nina Sauerborn enhance their savory house recipe with a generous pinch of cayenne pepper. Tomatoey, savory, fiery—yet the fruitiness remains front and center.

Pleasantly spicy, never biting

The heat of the cayenne pepper builds slowly, warming the palate and fading away rather than simply burning. This leaves room to still taste the dish underneath.

On the palate, the spicy ketchup starts off tomatoey and sweet, then the heat emerges—rounded, warm, with the savory notes of bell pepper and spices. With 43% tomato paste, the fruit carries the heat, ensuring you taste more than just fire. This spicy version loves it when a dish needs contour, yet it doesn't push itself to the forefront. If you are looking for heat as a seasoning rather than an end in itself, this is the right choice.

The spicy companion for burgers, fries, and the grill

This spicy ketchup fits anywhere a dish can handle a little fire: in a burger, with fries, with bratwurst, or crispy potato wedges. Even a grilled bratwurst gets that final kick from it.

It plays to its strengths with grilled meat, as a dollop on chili con carne, or with sweet potato fries—where sweet and spicy meet beautifully. A dab in tomato sauce or a grill marinade adds depth to both. For those who prefer it milder, reach for the mild version; for the base recipe without the extra heat, go for the savory version.

From the Zum heiligen Stein manufactory in Hesse

In 2010, Boris Sauerborn and his wife Nina took over the restaurant Zum heiligen Stein in Muschenheim near Lich, named after the 4,000-year-old megalithic tomb that towers over the village.

What began as a sauce for lamb currywurst turned into a small-batch ketchup manufactory, which moved into a former bakery in 2015 and into larger premises in 2025. This spicy version is not a drafting-board invention, but rather their proven savory recipe with more cayenne. "There is nothing better than homemade," says the credo of Grandma Mia printed on every jar. Until recently, every jar was filled by hand; today, a filling machine helps—but that changes nothing about the recipe.

It is still cooked by hand in small batches using only a few high-quality ingredients. Boris's three children may prefer the mild version—but if you are looking for heat, you are well taken care of here. Bravo.

A spoonful in mayonnaise or dip

The spicy ketchup comes in a 400g jar, ready for the table—once opened, it keeps for several weeks when refrigerated. Stirred into mayonnaise or a dip, a spoonful gives the entire dish a fine heat without becoming overpowering. The spiciness also pairs perfectly with a curry sauce or scrambled eggs. Anyone who wants to try the full spectrum from gentle to fiery will find the mild, savory, and spicy versions in the tasting set.