I agree, and I can't recall where, but I think I read some article explaining why Heinz ketchup is a special case. Basically it's a really fine control of textu

I agree, and I can't recall where, but I think I read some article explaining why Heinz ketchup is a special case. Basically it's a really fine control of texture, moisture, acid and sweetness, and it's hard to do just right. For years I was really sold on the idea that other ketchups must be better (after all, I like Hellman's mayo, but I freshly made is really REALLY good). I tried all of the chunky, and the smooth, the salty and the smoked. I tried oyster catsup, and all of the rest. Some of them are really good, but none of them are as multipurpose (a point you get at with French's for example). It may just be that tomato ketchup is one of those things where you can make it different, but not "better"; that there is an ideal range and Heinz occupies it. If you want a spicy condiment, or a sour one... you probably don't want tomato ketchup in the first place. While you might want a smooth or a fine grain mustard, or a spicy or a plain one, you're rarely going to want that from a ketchup.