Alex'sSauce™With every naughty bite.
Flavour p*rn
That's the entire list your tongue can manage. The warmth, the fruit, the depth — that's your nose, and that's where it gets filthy.
I make two (for now)
Tomato sauce, the way it should be
This isn't ketchup. It never was. Jaggery and honey, white balsamic and a quiet little kick of spice — built to make your food look good and you look better. All five in every bite: sweet, salty, sour, spicy, savoury. Crafted to elevate, not to mask.
Go on. Give it a squeeze.
Mango, curry & mischief
Madras curry powder with 140 years of pedigree, ripe mango, and the same honest tomato base. Fruity, warm, just naughty enough. It doesn't sit politely on the side of the plate — it gets involved.
Squeeze well. Don't be shy.
Each in six sizes
Preserved by pasteurisation, not chemistry.
Who the f**k is Alex?
Family, the 1940s
My grandfather once lived in Bombay during the 1940s. He brought back spices and recipes that shaped our family kitchen for generations.
Late 1970s
Alex happened.
A German kitchen
As a child in Germany, I sat on the kitchen counter next to my mother, watching, tasting, learning.
Est. 2018
Switzerland. A personal obsession with the perfect burger, and the right sauce to go with it.
The real turning point came from a burger: I realized that a perfect burger isn't about piling on sauces and spicing a patty — it's about balance.
That's when I noticed the problem: industrial ketchup destroys that balance. It drowns food in sugar paste.
Since June 2021
The India chapter. Mumbai — the city my grandfather carried those spices out of, and the city where the sauce is made now. The spices took the long way home.