Sriracha sauce

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Sriracha

Sriracha (red sauce on the left) used as a topping for phở
Heat Medium
Scoville scale1,000-2,500
 
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Sriracha

Sriracha (red sauce on the left) used as a topping for phở
Heat Medium
Scoville scale1,000-2,500

Sriracha (Thai: ศรีราชา, Thai pronunciation: [sǐː.rāː.tɕʰāː]) is a type of hot sauce, named after the coastal city of Si Racha, in the Chonburi Province of Eastern Thailand, where it was possibly first produced for dishes served at local seafood restaurants.[1] It is a paste of chili peppers, distilled vinegar, garlic, sugar, and salt.[2] The American version has a heat rating of around 2,000 scoville units, or less than half that of jalapeño peppers.[3]

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

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, sweeter, and runnier in texture than non-Thai versions.[citation needed] Non-Thai sauces are different in flavor, color, and texture from Thai versions.

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

Within the United States, Sriracha sauce is most commonly associated with the version produced by Huy Fong Foods, colloquially known as "rooster sauce"[1] or "cock sauce".[4]

See also[edit]

References[edit]

  1. ^ a b Edge, John (May 19, 2009). "A Chili Sauce to Crow About". The New York Times. Retrieved 15 February 2013. 
  2. ^ "What is sriracha?". Cookthink. 2013. Retrieved 15 February 2013. 
  3. ^ "Scoville Scale Chart for Hot Sauce and Hot Peppers". Scott Roberts. Retrieved 15 February 2013. 
  4. ^ Sytsma, Alan (2 February 2008). "A Rooster’s Wake-Up Call". Gourmet. Retrieved 15 February 2013.