Sriracha sauce

This article is about generic Sriracha sauce. For the specific product by Huy Fong Foods, see Sriracha sauce (Huy Fong Foods).

Bottle of Huy Fong Foods Sriracha sauce

Sriracha (Thai: ศรีราชา [sǐrātɕʰā]) is a type of Thai hot sauce named after the coastal 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, distilled vinegar, garlic, sugar and salt.^[1]

Traditional Thai Sriracha tends to be tangier, sweeter, and runnier in texture than non-Thai. The version produced in the U.S., where the Huy Fong brand dominates,^[2] is different in flavor, color, and texture from certain Thai versions.

Sriracha used as a topping for phở (note the red sauce on the left; the black sauce is hoisin sauce)

In Thailand, Sriracha is frequently used as a dipping sauce, particularly for seafood. In Vietnamese cooking, Sriracha appears as a condiment for phở, a topping for spring rolls, and in sauces and glazes.^{[citation needed]}

See also

• List of hot sauces
• Nam phrik

References

1. ^ "What is sriracha?". cookthink. http://www.cookthink.com/reference/60/What_is_sriracha. Retrieved 2011-11-13. 
2. ^ Edge, John (May 19, 2009). "A Chili Sauce to Crow About". New York Times. http://www.nytimes.com/2009/05/20/dining/20united.html. Retrieved 2009-05-20.