I compared Heinz tomato ketchup from cupboard and fridge - I can finally settle the debate

I tried Heinz ketchup from the fridge and the cupboard, and one was ten times better than the other. It seems to be a debate as old as time, and people are pretty split on it. When people are asked where they store their Heinz tomato ketchup, some will say the cupboard, while others will say the fridge. Heinz even settled this debate after a long time, giving a definitive answer for fans of the popular condiment.

However, even this has been contested by food experts. So, the debate rages on, even after the very creator of the ketchup weighed in. Heinz recently revealed that ketchup can be stored in the cupboard, but after it has been opened, it should be placed in the fridge and consumed within eight weeks. Meanwhile, Which? offered a statement explaining that ketchup can be kept out of the fridge, and would be fine to eat from the cupboard even after it has been opened.

The latter explained that ketchup contains vinegar and tomato, which both help to keep ot fresh for some time, even when it is stored at room temperature. However, Heinz says that keeping it in the fridge helps to preserve the taste better.

I put it to the test when I grabbed one bottle of ketchup from the fridge and one from the cupboard. Both were purchased three days prior and one bottle had been in the fridge since then. I threw some fish fingers that I found in the freezer into the oven, and once they were done, I squirted a bit of ketchup from each bottle onto the plate, refrigerated on the left and unrefrigerated on the right.

Pretty soon after dipping my fish fingers in both, I had made up my mind. After the taste test, I decided that the ketchup from the cupboard has a much better taste.

The ketchup from the fridge was somewhat overshadowed by the chill. For me, it kind of dimmed the flavours a bit, because my mouth was instantly met with the coldness of the sauce rather than any flavour.

However, this was not the case with the ketchup from the cupboard. When I scooped up a generous dollop of sauce onto my fish finger, I instantly tasted the richness of the vinegar and tomato flavours.

That is exactly what I want from ketchup. I don't want the flavours to be dulled by the temperature. I want a rich flavour, which is what I got from the ketchup that I stored in the cupboard.

Plus, I was better able to taste the fish fingers when I ate them with the ketchup from the cupboard. Of course, I ate them hot, pretty soon after I took them out of the oven.

When I dipped them in the refrigerated ketchup, the cold snap kind of took away that instant hit of flavour, both in the sauce and the fish finger. But that room-temperature ketchup, even though it tasted stronger, better complemented the fish finger.

Perhaps I will ignore Heinz's advice and listen to Which? For me, Heinz ketchup from the cupboard tastes way better than ketchup from the fridge.