February 27, 2025 • 15 mins
Ever wondered how a simple condiment like ketchup can transform into a culinary masterpiece? Discover the flavourful world of spiced curry ketchup, a tangy favourite from Germany and the Netherlands that's sure to spice up your dishes. Inspired by Willie and Annie Nelson's Cannabis Cookbook, I embarked on a journey to create both infused and non-infused versions of this delightful concoction. You'll learn how curry powder can elevate the taste of regular ketchup, making it an exciting addition to your homemade edible creations. Along the way, enjoy some light-hearted Stoner Trivia, including the tale of Michael Phelps and his infamous bong photo, and chuckle at a playful ketchup joke that’s sure to bring a smile.
Celebrate your love for condiments with me as I explore how this unique sauce can revolutionize your meals. I'm eager to hear your own curry ketchup stories and recipes, so don’t hesitate to share! Let's spread the word about this condiment revolution and bring a little extra flavour inspiration into the lives of condiment enthusiasts everywhere. Until next time, keep experimenting and stay high!
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:03):
Hello, friends, and this is episode 288.
And today we are doing curryketchup, your new favorite
condiment.
Welcome to Bite Me, the showabout edibles, where I help you
take control of your high life.
I'm your host and certifiedgonger, margaret, and I love
helping cooks make safe andeffective edibles at home.
I'm so glad you're here andwelcome back, friends of Bite Me
(00:28):
, the podcast that explores theintersection of food culture and
cannabis, and I also help cooksmake great edibles at home.
But I am glad that you're herefor another fantastic episode
and if you're just tuning in forthe first time, I am glad that
you found me and if you've beenhere for a while.
Thank you, thank you, thank you.
It's not easy creating a showfrom scratch, and I am competing
(00:50):
against big studios with famousnames and huge budgets.
And I'm not doing this tocompete.
I'm doing it for the love ofpodcasting, for the love of
cannabis, for the love ofedibles and, now that I've been
doing it for a while, for thelove of all of you, because this
wouldn't be possible if Ididn't have people listening on
the other end.
And today we are going to betalking about condiments.
(01:16):
Yes, we're diving into the wideworld of condiments.
Well, one specific condimenttoday, the classic staple that
you'll find in most homes inNorth America, even though I
don't eat a lot of ketchupmyself.
But when we're talking homemadeketchup, that's a different
story.
Now, before we get into today'sepisode, of course I need to
ask where are you listening from?
(01:37):
I would love for you to let meknow.
You can send me a message onthe fan mail right inside your
podcast player.
Let me know and I'll shout itout on the next episode, or next
couple of episodes, dependingon when you hear this particular
one.
But where are you listeningfrom?
Would this really be a Bite Meepisode if I didn't do a little
bit of Stoner Trivia?
(01:57):
Well, yeah, it would be,actually, but we're going to do
Stoner Trivia today, pulling arandom card out of the deck for
Storner Trivia race to 420.
This subject is sports and thequestion is a photo mysteriously
appeared of what Olympic goldmedalist smoking marijuana out
of a bong.
Was it Michael Phelps, bruceJenner or Lindsey Vonn?
(02:23):
I actually don't know theanswer to this particular one,
but hey, Olympiasts are justlike us, aren't they?
A photo mysteriously appearedof what Olympic gold medalist
smoking cannabis out of a bong?
And if you answered MichaelPhelps, you would be correct.
I do not remember hearing aboutthat in the media.
I'm sure when it happened itwas probably put all over the
(02:44):
media, because those types ofthings do tend to make the media
.
I'm sure when it happened itwas probably put all over the
media because those types ofthings do tend to make the news.
I don't remember if it waspositive or negative.
Do you recall?
I might have to find an articleabout that and post it in the
show notes for y'all, becauseI'm curious.
Also, follow up the trivia witha little bit of a joke for you
today.
Why did the ketchup blush?
Because it saw the curry powderwas getting spicy.
(03:05):
Today we're making a spiced upclassic curry ketchup and this
was inspired by Willie and AnnieNelson's Cannabis Cookbook.
And there's a few reasons Ipicked this one.
One I've made it more than oncebecause I tested it without
infusing it at first, eventhough this was a pretty simple
(03:28):
recipe and I probably could have.
But it's good in my householdto have two versions anyway.
It's easy, it's delicious andit is perfect for all those
wonderful things that we love toput ketchup on.
If you haven't heard lastweek's episode, I did a full
review of Willie and AnnieNelson's Cannabis Cookbook, so I
encourage you to check thatepisode out.
(03:48):
Have you ever dipped your friesin something so good?
It made you see life a littlebit differently?
That's what this particularcurry ketchup offers.
Let's find out why.
So what is curry ketchup?
It is a tangy, slightly spicycondiment popular in Germany and
the Netherlands, and this isparticularly interesting to me,
(04:08):
of course, because I spent twomonths in Germany last year.
I have a really good friendthat lives there.
I also know other people therein Germany and I am learning
German myself.
Ich lerne Deutsch, which, toall my German listeners out
there, I apologize,entschuldigung, as they might
say, es tut mir leid.
Now I'm just showing off Curryketchup, also called.
(04:32):
I hadn't actually heard thisword until today that somehow
they did not include this inDuolingo.
Surprise, surprise.
But curry ketchup is alsocalled Curry Gewürz Ketchup in
Germany, and it's a spicedvariant of ketchup and a common
sauce in Belgium, germany andDenmark and the Netherlands.
(04:52):
It's typically served onprepared meats such as frikandel
which I'm not even sure whatthat is or French fries, and in
Germany it is the basis of thedish currywurst, one of the most
popular in the country and Idid eat some currywurst while I
was there because it was.
It was everywhere and it wasreally good and it did not
disappoint.
Basically, it's like regularketchup with a warm, fragrant
(05:15):
kick from the curry powder.
So this is sort of like anamplified version of your
regular ketchup.
So we're elevating it in twoways.
So let's get started.
The ingredients.
One of the reasons I liked thisrecipe is because it was simple
to make.
You can take a kitchen stapleand elevate it and add some
(05:37):
things to make it your own, butyou can do with stuff you
probably already have in yourcupboard, which is what I always
love.
I love when I don't have to runout to the store and buy
something special that may ormay not get used ever again.
You're going to start withtomato paste, which is the base.
You're going to need your currypowder, which is going to add
the depth and warmth and alittle earthiness.
Vinegar it's just white vinegarneeded for this recipe brings
(06:00):
acidity and balance to sweetness, and the recipe calls for agave
.
I did not have agave.
It is a wonderful.
It's like a syrup texture thatis wonderful to have on hand.
It is used a lot in vegancooking.
Or you can use honey, which iswhat I did in my particular
instance, because I have some ofthat on hand and that enhances
(06:22):
the flavors and smooths out thesharp edges.
And then, of course, you'regoing to have your cannabis
infused avocado or grapeseed oil.
It calls for either, and one ofthe reason they choose this oil
is because, obviously, it'sinfused.
So that's the specialingredient that's going to take
this from ordinary toextraordinary.
But it's also an oil.
Either of these oils will nothave a distinctive taste or
(06:44):
flavor.
To muddy what's already goingon, you're going to need a
medium onion and some garlic.
That's it.
Most folks will have many ofthese things on hand and if you
have to in a pinch, usesomething like an olive oil
instead, or even a coconut oil.
You can, but just know it isgoing to affect the overall
flavor of this curry ketchup.
(07:05):
But just know it is going toaffect the overall flavor of
this curry ketchup.
I'm going to remind you again tostart low and go slow.
Let's say it all together,because I know we say it often,
but all together now start lowand go slow, because no one
wants to be couch locked oversome fancy ketchup the way this
was written in the book.
It says it will give you 7.9milligrams per tablespoon.
(07:27):
They wrote it out in the book.
The avocado oil they used forthis recipe they used an ounce
of cannabis, which is 28 gramsto 32 fluid ounces, or about a
liter of your avocado oil.
They did the same for thegrapeseed oil and, of course,
without knowing how potent thecannabis is, which they didn't
list in the book, your resultwill vary and if you're
(07:50):
uncertain, you can always headover to bitemepodcastcom under
cannabis resources and find thefree calculator that you can use
to figure out at least a rangeof how potent this particular
version is for you, because, ofcourse, some people might find
7.9 milligrams per tablespoon tobe an ideal dose.
It could be too much, it couldbe definitely not enough, and
(08:13):
this is why it's difficult totalk about dosing sometimes on a
show like this, because I knowhow varied people's tolerance
levels are.
But this is where things likecalculators come in very handy,
and it may not give you exactresults because, of course,
unless you know how potent yourcannabis flower is, it can.
It means you're sort ofguessing in some respects, which
(08:35):
is going to affect your results.
But having a benchmark or aframework is super helpful to
provide at least some context.
You can know where start.
Let's walk through how to puttogether this recipe.
It's pretty simple.
You start out by heating yourcannabis oil on medium heat
medium to medium low heat andthen you add your onion and your
(08:56):
chopped onion and garlic.
You don't have to chop it toofine.
I know in the book it says todice the onion, but I'm an
impatient lady and I did not dothat because it also says in the
end you're going to blend this.
So just keep that in mind.
You're going to add, after youcook up the onion and garlic,
your tomato paste, and then youadd water to help deglaze the
(09:16):
pan and then after that you addthe agave, vinegar, curry and
salt and you cook it for aboutfive minutes and then you blend
it.
And I'm doing the dramaticpause here because you're going
to be like what, margaret,that's it, that's all you have
to do.
And I'll be like, yeah, and youjust could say you made your
own homemade curry, ketchupthat's infused, and people will
(09:37):
be so damn impressed.
You want to taste, test whateverit is that you're making.
Get out your batch of tastingspoons and give it a taste and
see how you like it, because youcan always adjust some of the
sugar content through the honeyor the salt if you need to
adjust it a little bit.
Like a good joint, maybe itneeds some time to mellow.
I was tasting it, I did tasteit ahead of time and it was
(10:00):
really good.
But when you give it a littlebit of time to sort of let the
flavors meld together, itbecomes even better.
So if you can make it and thenuse it the next day, I mean even
if you use it the same day,it's fine.
But let it rest Now.
It doesn't actually call forthat in the book.
You can use it right away, ofcourse, and when you do make it
right away, it is going to bewarm.
So keep that in mind, becauseyou did cook it on the stove for
(10:20):
five minutes.
But if you allow it a littlebit of time, the flavors are
really going to come together.
I was tasting it and it wasdelicious.
The next day it was even betterand it makes about a cup of
ketchup.
So if you find that you reallyenjoy it, this is an easy recipe
to double if you want even more, because you're going to be
(10:41):
using it a lot.
This is an easy one to pair witheverybody's favorite things.
You can pair it with your fries, your bratwurst, your burgers,
roasted veggies I mean, I don'ttypically use too much ketchup
with my roasted veggies, but ahomemade curry ketchup I would
consider you could use it as adip for chicken tenders.
Grilled cheese is why I wasinitially thinking about this,
(11:03):
because I also made the grilledcheese from Willie and Annie
Nelson's Cannabis Cookbook andit was delicious, and grilled
cheese is just one of thosecomfort foods that I really love
, especially when I'm like Idon't know what feel like
cooking for dinner.
I make a grilled cheese andthis ketchup is really nice with
that.
I am going to say that it isalso nice with Kraft dinner and
for my American listeners, macand cheese.
(11:24):
Yes, we call it Kraft dinner inCanada.
It goes good with so many things, and there is actually.
I was out recently with one ofmy daughters and we went to a
restaurant in town that has thebest french fries ever, and one
of the things that makes them sogood is that they serve it with
a house-made ketchup, and youcan get other dipping sauces if
(11:47):
you like, but that house-madeketchup is reminiscent of this
curry ketchup, but I would daresay that this one's even better
because it's infused.
Ketchup is reminiscent of thiscurry ketchup, but I would dare
say that this one's even betterbecause it's infused.
So I don't know what else youmight want to use this for, but
whatever you might want to useketchup for, you can use your
new and improved homemade curryketchup instead.
It is sweet and tangy and spicyand I don't taste any of that
(12:09):
green goodness in it, which isreally nice.
You're just going to jar it upand put it in the fridge
Cannabis infused curry ketchup.
So I think that's it for thisweek.
If you haven't listened to thecookbook review last week, then
do check that one out.
Thank you for tuning in anddon't forget to share this
(12:29):
episode with somebody who mightneed a little condiment love in
their life, a little condimentelevation and the Bite Me
calculator cannabis calculator,potency calculator, whatever you
want to call it.
You can find that over on mywebsite and let me know how you
ended up using your curryketchup.
I would love to hear it.
I think that's it for this week.
My friends, I'm your host,margaret.
(12:49):
Stay high.
Hello, friends, and this is episode 288.
And today we are doing curryketchup, your new favorite
condiment.
Welcome to Bite Me, the showabout edibles, where I help you
take control of your high life.
I'm your host and certifiedgonger, margaret, and I love
helping cooks make safe andeffective edibles at home.
I'm so glad you're here andwelcome back, friends of Bite Me
(00:28):
, the podcast that explores theintersection of food culture and
cannabis, and I also help cooksmake great edibles at home.
But I am glad that you're herefor another fantastic episode
and if you're just tuning in forthe first time, I am glad that
you found me and if you've beenhere for a while.
Thank you, thank you, thank you.
It's not easy creating a showfrom scratch, and I am competing
(00:50):
against big studios with famousnames and huge budgets.
And I'm not doing this tocompete.
I'm doing it for the love ofpodcasting, for the love of
cannabis, for the love ofedibles and, now that I've been
doing it for a while, for thelove of all of you, because this
wouldn't be possible if Ididn't have people listening on
the other end.
And today we are going to betalking about condiments.
(01:16):
Yes, we're diving into the wideworld of condiments.
Well, one specific condimenttoday, the classic staple that
you'll find in most homes inNorth America, even though I
don't eat a lot of ketchupmyself.
But when we're talking homemadeketchup, that's a different
story.
Now, before we get into today'sepisode, of course I need to
ask where are you listening from?
(01:37):
I would love for you to let meknow.
You can send me a message onthe fan mail right inside your
podcast player.
Let me know and I'll shout itout on the next episode, or next
couple of episodes, dependingon when you hear this particular
one.
But where are you listeningfrom?
Would this really be a Bite Meepisode if I didn't do a little
bit of Stoner Trivia?
(01:57):
Well, yeah, it would be,actually, but we're going to do
Stoner Trivia today, pulling arandom card out of the deck for
Storner Trivia race to 420.
This subject is sports and thequestion is a photo mysteriously
appeared of what Olympic goldmedalist smoking marijuana out
of a bong.
Was it Michael Phelps, bruceJenner or Lindsey Vonn?
(02:23):
I actually don't know theanswer to this particular one,
but hey, Olympiasts are justlike us, aren't they?
A photo mysteriously appearedof what Olympic gold medalist
smoking cannabis out of a bong?
And if you answered MichaelPhelps, you would be correct.
I do not remember hearing aboutthat in the media.
I'm sure when it happened itwas probably put all over the
(02:44):
media, because those types ofthings do tend to make the media
.
I'm sure when it happened itwas probably put all over the
media because those types ofthings do tend to make the news.
I don't remember if it waspositive or negative.
Do you recall?
I might have to find an articleabout that and post it in the
show notes for y'all, becauseI'm curious.
Also, follow up the trivia witha little bit of a joke for you
today.
Why did the ketchup blush?
Because it saw the curry powderwas getting spicy.
(03:05):
Today we're making a spiced upclassic curry ketchup and this
was inspired by Willie and AnnieNelson's Cannabis Cookbook.
And there's a few reasons Ipicked this one.
One I've made it more than oncebecause I tested it without
infusing it at first, eventhough this was a pretty simple
(03:28):
recipe and I probably could have.
But it's good in my householdto have two versions anyway.
It's easy, it's delicious andit is perfect for all those
wonderful things that we love toput ketchup on.
If you haven't heard lastweek's episode, I did a full
review of Willie and AnnieNelson's Cannabis Cookbook, so I
encourage you to check thatepisode out.
(03:48):
Have you ever dipped your friesin something so good?
It made you see life a littlebit differently?
That's what this particularcurry ketchup offers.
Let's find out why.
So what is curry ketchup?
It is a tangy, slightly spicycondiment popular in Germany and
the Netherlands, and this isparticularly interesting to me,
(04:08):
of course, because I spent twomonths in Germany last year.
I have a really good friendthat lives there.
I also know other people therein Germany and I am learning
German myself.
Ich lerne Deutsch, which, toall my German listeners out
there, I apologize,entschuldigung, as they might
say, es tut mir leid.
Now I'm just showing off Curryketchup, also called.
(04:32):
I hadn't actually heard thisword until today that somehow
they did not include this inDuolingo.
Surprise, surprise.
But curry ketchup is alsocalled Curry Gewürz Ketchup in
Germany, and it's a spicedvariant of ketchup and a common
sauce in Belgium, germany andDenmark and the Netherlands.
(04:52):
It's typically served onprepared meats such as frikandel
which I'm not even sure whatthat is or French fries, and in
Germany it is the basis of thedish currywurst, one of the most
popular in the country and Idid eat some currywurst while I
was there because it was.
It was everywhere and it wasreally good and it did not
disappoint.
Basically, it's like regularketchup with a warm, fragrant
(05:15):
kick from the curry powder.
So this is sort of like anamplified version of your
regular ketchup.
So we're elevating it in twoways.
So let's get started.
The ingredients.
One of the reasons I liked thisrecipe is because it was simple
to make.
You can take a kitchen stapleand elevate it and add some
(05:37):
things to make it your own, butyou can do with stuff you
probably already have in yourcupboard, which is what I always
love.
I love when I don't have to runout to the store and buy
something special that may ormay not get used ever again.
You're going to start withtomato paste, which is the base.
You're going to need your currypowder, which is going to add
the depth and warmth and alittle earthiness.
Vinegar it's just white vinegarneeded for this recipe brings
(06:00):
acidity and balance to sweetness, and the recipe calls for agave
.
I did not have agave.
It is a wonderful.
It's like a syrup texture thatis wonderful to have on hand.
It is used a lot in vegancooking.
Or you can use honey, which iswhat I did in my particular
instance, because I have some ofthat on hand and that enhances
(06:22):
the flavors and smooths out thesharp edges.
And then, of course, you'regoing to have your cannabis
infused avocado or grapeseed oil.
It calls for either, and one ofthe reason they choose this oil
is because, obviously, it'sinfused.
So that's the specialingredient that's going to take
this from ordinary toextraordinary.
But it's also an oil.
Either of these oils will nothave a distinctive taste or
(06:44):
flavor.
To muddy what's already goingon, you're going to need a
medium onion and some garlic.
That's it.
Most folks will have many ofthese things on hand and if you
have to in a pinch, usesomething like an olive oil
instead, or even a coconut oil.
You can, but just know it isgoing to affect the overall
flavor of this curry ketchup.
(07:05):
But just know it is going toaffect the overall flavor of
this curry ketchup.
I'm going to remind you again tostart low and go slow.
Let's say it all together,because I know we say it often,
but all together now start lowand go slow, because no one
wants to be couch locked oversome fancy ketchup the way this
was written in the book.
It says it will give you 7.9milligrams per tablespoon.
(07:27):
They wrote it out in the book.
The avocado oil they used forthis recipe they used an ounce
of cannabis, which is 28 gramsto 32 fluid ounces, or about a
liter of your avocado oil.
They did the same for thegrapeseed oil and, of course,
without knowing how potent thecannabis is, which they didn't
list in the book, your resultwill vary and if you're
(07:50):
uncertain, you can always headover to bitemepodcastcom under
cannabis resources and find thefree calculator that you can use
to figure out at least a rangeof how potent this particular
version is for you, because, ofcourse, some people might find
7.9 milligrams per tablespoon tobe an ideal dose.
It could be too much, it couldbe definitely not enough, and
(08:13):
this is why it's difficult totalk about dosing sometimes on a
show like this, because I knowhow varied people's tolerance
levels are.
But this is where things likecalculators come in very handy,
and it may not give you exactresults because, of course,
unless you know how potent yourcannabis flower is, it can.
It means you're sort ofguessing in some respects, which
(08:35):
is going to affect your results.
But having a benchmark or aframework is super helpful to
provide at least some context.
You can know where start.
Let's walk through how to puttogether this recipe.
It's pretty simple.
You start out by heating yourcannabis oil on medium heat
medium to medium low heat andthen you add your onion and your
(08:56):
chopped onion and garlic.
You don't have to chop it toofine.
I know in the book it says todice the onion, but I'm an
impatient lady and I did not dothat because it also says in the
end you're going to blend this.
So just keep that in mind.
You're going to add, after youcook up the onion and garlic,
your tomato paste, and then youadd water to help deglaze the
(09:16):
pan and then after that you addthe agave, vinegar, curry and
salt and you cook it for aboutfive minutes and then you blend
it.
And I'm doing the dramaticpause here because you're going
to be like what, margaret,that's it, that's all you have
to do.
And I'll be like, yeah, and youjust could say you made your
own homemade curry, ketchupthat's infused, and people will
(09:37):
be so damn impressed.
You want to taste, test whateverit is that you're making.
Get out your batch of tastingspoons and give it a taste and
see how you like it, because youcan always adjust some of the
sugar content through the honeyor the salt if you need to
adjust it a little bit.
Like a good joint, maybe itneeds some time to mellow.
I was tasting it, I did tasteit ahead of time and it was
(10:00):
really good.
But when you give it a littlebit of time to sort of let the
flavors meld together, itbecomes even better.
So if you can make it and thenuse it the next day, I mean even
if you use it the same day,it's fine.
But let it rest Now.
It doesn't actually call forthat in the book.
You can use it right away, ofcourse, and when you do make it
right away, it is going to bewarm.
So keep that in mind, becauseyou did cook it on the stove for
(10:20):
five minutes.
But if you allow it a littlebit of time, the flavors are
really going to come together.
I was tasting it and it wasdelicious.
The next day it was even betterand it makes about a cup of
ketchup.
So if you find that you reallyenjoy it, this is an easy recipe
to double if you want even more, because you're going to be
(10:41):
using it a lot.
This is an easy one to pair witheverybody's favorite things.
You can pair it with your fries, your bratwurst, your burgers,
roasted veggies I mean, I don'ttypically use too much ketchup
with my roasted veggies, but ahomemade curry ketchup I would
consider you could use it as adip for chicken tenders.
Grilled cheese is why I wasinitially thinking about this,
(11:03):
because I also made the grilledcheese from Willie and Annie
Nelson's Cannabis Cookbook andit was delicious, and grilled
cheese is just one of thosecomfort foods that I really love
, especially when I'm like Idon't know what feel like
cooking for dinner.
I make a grilled cheese andthis ketchup is really nice with
that.
I am going to say that it isalso nice with Kraft dinner and
for my American listeners, macand cheese.
(11:24):
Yes, we call it Kraft dinner inCanada.
It goes good with so many things, and there is actually.
I was out recently with one ofmy daughters and we went to a
restaurant in town that has thebest french fries ever, and one
of the things that makes them sogood is that they serve it with
a house-made ketchup, and youcan get other dipping sauces if
(11:47):
you like, but that house-madeketchup is reminiscent of this
curry ketchup, but I would daresay that this one's even better
because it's infused.
Ketchup is reminiscent of thiscurry ketchup, but I would dare
say that this one's even betterbecause it's infused.
So I don't know what else youmight want to use this for, but
whatever you might want to useketchup for, you can use your
new and improved homemade curryketchup instead.
It is sweet and tangy and spicyand I don't taste any of that
(12:09):
green goodness in it, which isreally nice.
You're just going to jar it upand put it in the fridge
Cannabis infused curry ketchup.
So I think that's it for thisweek.
If you haven't listened to thecookbook review last week, then
do check that one out.
Thank you for tuning in anddon't forget to share this
(12:29):
episode with somebody who mightneed a little condiment love in
their life, a little condimentelevation and the Bite Me
calculator cannabis calculator,potency calculator, whatever you
want to call it.
You can find that over on mywebsite and let me know how you
ended up using your curryketchup.
I would love to hear it.
I think that's it for this week.
My friends, I'm your host,margaret.
(12:49):
Stay high.
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