Spicy Diwata Kamias Ketchup by Haynayan Ketchups

Tasting Notes of the Curator

This is not your ordinary ketchup. At first taste, the tart brightness of kamias (bilimbi) strikes the palate — sharp, green, and alive with citrus-like acidity. Almost instantly, the spice builds, weaving warmth and depth through the fruit’s zing. Fermentation adds a subtle funk, an echo of earth and umami, while the pickling process rounds the edges, delivering complexity beyond the sweet tomato ketchups most know. What results is a condiment with character: fruity yet fiery, tart yet balanced, unmistakably Filipino in its daring profile. Spicy Diwata Kamias Ketchup by Haynayan Ketchups is both bold and nuanced, an honest reflection of Chef Isi Laureano’s artistry — playful, soulful, and rooted in the land and farmers who made it possible.

Pairings and Suggestions

Grilled Meats & Barbecue: The sharp tang cuts through the fat of pork belly, chicken inasal, or beef skewers.

Fried Favorites: Elevates lumpia, crispy katsu, or even plain fries with an unexpected twist.

Rice Bowls: A dash transforms silog meals or roasted vegetable rice into a vibrant feast.

Creative Uses: Stir into marinades for a zesty kick, or use as a glaze for oven-roasted fish.

The Study of Life on a Plate

Born first as Spicy Diwata x Bathala Ketchups, Haynayan Ketchups grew out of Chef Isi Laureano’s home kitchen and her belief that condiments should tell stories. “Haynayan” itself is a Tagalog word meaning the study of life, a philosophy embodied in this jar of Spicy Diwata Kamias Ketchup. Each bottle carries the spirit of fermentation, the wisdom of local farmers, and the vibrancy of Filipino flavors — turning a humble kitchen staple into a celebration of identity, community, and imagination.

Storage Instructions

Keep refrigerated after opening. Shake well before use. Consume within 3 months for optimal flavor and freshness.