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What is sriracha sauce?

asian food food sauce sriracha
Amy Turman Posted

What is sriracha sauce?


Sriracha (Thai: ศรีราชา [sǐrātɕʰā]) is the name for a Thai hot sauce named after the seaside city of Si Racha, in the Chonburi Province of central Thailand, where it was first produced for dishes served at local seafood restaurants. It is a paste of chili peppers, vinegar, garlic, sugar and salt. The puree pronounced /sɪˈrɑːtʃə/ is primarily produced by Huy Fong Foods[1] and is different from the Thai paste from which it takes its name.

The flavor of Thai and non-Thai versions is dominated by its central ingredient, hot chilies. To achieve a blend of hot, sweet, and spicy, other items such as sugar, salt, garlic, and vinegar are typically added. Traditional Thai Sriracha tends to be tangier, sweeter, and thinner than non-Thai, which is often thicker in texture.

Sriracha is a dipping sauce, particularly for seafood. Beyond its native boundaries Sriracha serves as a general-purpose hot sauce, appearing anywhere from a condiment for Vietnamese phở to a topping for sushi rolls and pizza in the United States. It is frequently found in teriyaki bars across the United States. Sriracha is occasionally used in lieu of ketchup, as on buffalo wings, French fries, or eggs.

Sriracha was popularized in America by Huy Fong Foods via their Tương Ớt Sriracha.[1] This sauce was originally aimed at Asian-American audiences.[1] It is known as "Rooster Sauce", or "Cock Sauce," due to the rooster featured on its label.[1][2][3]

The first mass marketed Thai-produced Sriracha, and widely regarded as the original, is made by Sriracha Panich (Thai: ศรีราชาพานิช)[1]. Sriracha Panich was eventually taken over by the Thai Theparos Food Products Public Company Limited of Thailand which continues to market the sauce under the label "Golden Mountain Sriracha Panich". Panich is Thai for "commercial".


  1. ^ a b c d Edge, John (May 19, 2009). "A Chili Sauce to Crow About". New York Times. Retrieved 2009-05-20. 
  2. ^ Sytsma, Alan (Feb 08, 2008). "A ROOSTER’S WAKE-UP CALL". Gourmet Magazine. Retrieved 2010-02-11. 
  3. ^ Seeto, Margot (20 January 2010). "Bloody good times". Honolulu Weekly. Retrieved 16 February 2010.

Source: Wikipedia

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