Tag: Acidic condiments

An average bottle of ketchup has a pH of around 3.7, making it a surprisingly acidic food. This level of acidity is not an isolated case, as many popular condiments, from mustard to vinegar-based dressings, contain acidic components that affect flavor, preservation, and digestion. Understanding what condiments are acidic is key for managing certain health conditions and appreciating the complex science behind your favorite flavors.

According to the U.S. Food and Drug Administration, acidified foods must have a pH of 4.6 or below to inhibit microbial growth, which is a key property of acidic condiments. These ingredients, defined by their low pH, play a pivotal role in shaping the flavor profiles of many dishes while also contributing to their preservation.