Sriracha

Sriracha (Thai: ศรีราชา, pronounced [sǐːrāːt͡ɕʰāː] (listen); English: /sɪˈrætʃə/ or /sɪˈrɑːtʃə/) is a type of hot sauce or chili sauce made from a paste of chili peppers, distilled vinegar, garlic, sugar, and salt.[2]

This article is about the condiment. For the specific brand by Huy Fong Foods, see Sriracha sauce (Huy Fong Foods). For other uses, see Si Racha (disambiguation).
Sriracha
Horseshoe crab served with Sriracha sauce in the town of Si Racha
Heat Low
Scoville scale1,000–2,500[1] SHU

Use
Sriraja Panich chili sauce by Thai Theparos Food Products (left) and Tương Ớt Sriracha ("Rooster Sauce") by Huy Fong Foods (right)

In Thailand, sriracha is frequently used as a dipping sauce, particularly for seafood and omelets. In Vietnamese cuisine, sriracha appears as a condiment for phở and fried noodles, as a topping for spring rolls (chả giò), and in sauces.[3]

Sriracha is also eaten in soup, on eggs and burgers. Jams, lollipops, and cocktails have all been made using the sauce,[4] and sriracha-flavored potato chips have been marketed.[5]

Origin

The origin and history of sriracha are debated. One report has it that the sauce was first produced by a Thai woman named Thanom Chakkapak in the town of Si Racha (or Sri Racha).[6]

Lakut Suwanprasop, son of La Orr Suwanprasop, and second-generation owner of his family business, holding a bottle of Gold Medal brand Sriracha sauce.

Variations

Thailand
Sriracha-mayo sauce

In Thailand, the sauce is most often called sot Siracha (Thai: ซอสศรีราชา) and only sometimes nam phrik Siracha (Thai: น้ำพริกศรีราชา). Traditional Thai sriracha sauce tends to be tangier in taste, and runnier in texture than non-Thai versions.[7]

In a Bon Appétit magazine interview, US Asian-foods distributor Eastland Food Corporation asserted that the Thai brand of hot sauce Sriraja Panich, which Eastland distributes, is the original "sriracha sauce" and was created in Si Racha, Thailand, in the 1930s from the recipe of a housewife named Thanom Chakkapak.[7]

United States

In the United States, sriracha is associated with a sauce produced by Huy Fong Foods[8][9] and is sometimes referred to as "rooster sauce" or "cock sauce"[10] from the image of a rooster on the bottle.[11] Other variations of sriracha have appeared in the US market, including a sriracha that is aged in whiskey barrels.[12][13] The Huy Fong Foods Sriracha was first produced in the early 1980s for dishes served at American phở restaurants.[9]

Various restaurants in the US, including Wendy's,[14] Applebee's, P.F. Chang's,[15] Jack in the Box, McDonald's, Subway, Taco Bell, White Castle, Gordon Biersch, Chick-fil-A, Firehouse Subs, Noodles & Company, Starbucks, and Burger King have incorporated sriracha into their dishes, sometimes mixing it with mayonnaise or into dipping sauces.[9][16][17][18][19][20] Blue Diamond, a leading producer of almond products, markets a sriracha flavor alongside their other flavors.[21] The word "sriracha" is considered a generic term.

In 2013, American filmmaker Griffin Hammond released Sriracha, a documentary about the origin and production of sriracha sauce.[22]

See also

References
  1. Lee, Jolie (26 February 2014). "Why do we love Sriracha? Science!". USA Today. Retrieved 23 October 2016.
  2. "What is sriracha?". Cookthink.com. Retrieved June 29, 2013.
  3. Moncel, Bethany. "The History and Uses for Sriracha Sauce". The Spruce Eats. Retrieved 2019-04-29.
  4. Magazine Monitor (December 21, 2013). "Sriracha: How a sauce won over the US". BBC News. Retrieved June 29, 2015.
  5. Shyong, Frank (April 12, 2013). "Sriracha hot sauce purveyor turns up the heat". Los Angeles Times. Retrieved June 29, 2013. Roland Foods in New York makes its own variety, Sriracha Chili Sauce, in a similarly shaped yellow-capped bottle featuring two dragons instead of a rooster. Frito-Lay is testing a sriracha-flavored potato chip, and Subway is experimenting with a creamy sriracha sauce for sandwiches.
  6. Khaleeli, Homa (2 October 2014). "Hot right now: how Sriracha has become a must-have sauce". The Guardian. London. Retrieved 29 June 2015.
  7. Nguyen, Andrea (March 4, 2013). "The Original Sriracha". Bon Appétit. Retrieved June 29, 2015. The Thais also make many versions of [sriracha] sauce... which tend to be more liquid and pourable than Huy Fong’s. Sriraja Panich has a lovely balance of bright chili heat, delicate sweetness, vinegary tang, and garlicky backnote.
  8. "Sriracha: How a sauce won over the us". BBC News. Retrieved 25 July 2015.
  9. Edge, John T. (May 19, 2009). "A Chili Sauce to Crow About". The New York Times. p. D1. Retrieved June 29, 2015.
  10. Usborne, Simon (November 20, 2013). "Sriracha hot sauce: Heated dispute". The Independent. London. Retrieved June 29, 2015. But like most obsessives, Erskine is fiercely loyal to 'rooster sauce' as some know the brand (in the US it is sometimes also called 'cock sauce').
  11. Sytsma, Alan (February 2, 2008). "A Rooster's Wake-Up Call". Gourmet. Archived from the original on December 2, 2013. Retrieved June 29, 2015.
  12. Fanous, Angelina (March 6, 2014). "Sriracha Aged in Whiskey Barrels Is Better than the Original Sauce". Vice. Retrieved June 29, 2015.
  13. Birdsall, John (March 6, 2014). "A Woman in SF Is Barrel-Aging Sriracha, and It's Awesome". Chow. Retrieved June 29, 2015.
  14. "BACON SRIRACHA FRIES". Wendy's. Archived from the original on 29 November 2016. Retrieved 28 November 2016.
  15. "Sriracha Pizza & Wings". Domino's UK.
  16. "Subway's Sriracha Sauce Goes National, and It's Good". Taste. The Huffington Post. November 7, 2013. Retrieved June 29, 2015.
  17. "White Castle Introduces New Full-Flavored Sriracha Chicken Sliders" (Press release). White Castle. May 31, 2014. Archived from the original on July 14, 2014. Retrieved June 29, 2015.
  18. Hannan, Caleb (February 21, 2013). "Sriracha Hot Sauce Catches Fire, Yet 'There's Only One Rooster'". Bloomberg Businessweek. Retrieved June 29, 2015.
  19. Harris, Jenn (February 25, 2015). "Taste-testing Taco Bell's new Sriracha Quesarito". Los Angeles Times. Retrieved June 29, 2015.
  20. "Burger King brings the heat with Extra Long Sriracha Cheeseburger". Fox News. October 22, 2015. Retrieved October 27, 2015.
  21. "Bold Sriracha Flavor". Blue Diamond. Retrieved 23 October 2016.
  22. Anderson, L.V. (2013-12-12), "Sriracha the Movie: Griffin Hammond's documentary about David Tran, reviewed.", Slate, retrieved 2017-12-20
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