Berlin Curry Sauce

Berlin Curry Sauce with fruity heat from Berlin

The Berlin Curry Sauce from Sossen Eckart is a handmade curry sauce from Berlin—fruity, spicy, and with a gently building heat. Not an industrial product from a canister, but cooked in a small artisan kitchen using only natural ingredients and plenty of Berlin attitude.

Berlin Curry Sauce is simply called No 9 at Sossen Eckart and brings the taste of the capital to your plate. Thomas Eckart has been cooking it in his small sauce workshop since 2009, using tomato puree, orange juice, onions, and spices. A sauce that belongs with a currywurst like the pavement belongs to the street.

Fruity, spicy, with gentle heat

At first, you taste ripe tomato and the sweetness of orange, then the curry spice slowly follows. The heat isn't pushy; it arrives on soft soles and remains friendly on the palate. Stirred to a thick consistency, the sauce doesn't drip away but coats the sausage and fries in a rich layer.

That is how it gets its Berlin character: round and velvety, with a spicy depth carried by garlic, apple cider vinegar, and a hint of soy sauce. Fruity enough for hesitant eaters, spicy enough for currywurst connoisseurs. And incidentally, it's vegan.

The classic for currywurst and far beyond

The currywurst was invented in 1949 by a Berliner, Herta Heuwer, and since then, snack stands have been competing for the best sauce. This one doesn't need to shy away from the comparison: spooned thickly over a hot sausage with a pinch of curry powder on top, and your quick snack is ready.

But it can do more than just snack food. It also finds its place as a dip for fries, a dollop in a burger, or with stir-fried vegetables from the pan or wok. And because Eckart’s sauces don't just taste good in summer, the curry sauce also cuts a fine figure at a convivial fondue or raclette evening, as a dip for potatoes and seared meat. Even a simple cheese sandwich suddenly gets a bit of Berlin flair with a stripe of curry.

If you prefer it smokier, reach for the spicy Whiskey BBQ Sauce from the same house; for something purely fruity, go for the handmade tomato ketchup.

Hand-cooked in Berlin since 2009

Behind Sossen Eckart are Thomas Eckart and his wife Sabine Welz. In 2009, the two began cooking sauces in Berlin that taste bold yet contain no artificial additives. More than 15 years later, their initial idea has grown into ten varieties, from mild to fiery hot.

"Everything natural, no bullshit" is their motto, and you can taste that they mean it. Each sauce is stirred by hand, seasoned, and bottled; the colorful label is designed by Sabine herself, a trained designer. "Authentic and pure like Berlin," says Thomas Eckart about his sauce, "all that's missing is your trusted local sausage."

You can find the entire world of Sossen Eckart sauces with us, from mild to fiery, along with many other barbecue sauces for the summer.

Shake well, the good ingredients settle

The fruity note comes through best at room temperature. Give it a good shake before the first dollop, as the good ingredients like to settle at the bottom. If you like, warm a splash in the pan, and the whole kitchen will smell like a curry stand. Once opened, the 250ml bottle will keep in the fridge for several weeks—if it lasts that long, that is.