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 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]
Traditional Thai Sriracha tends to be tangier, sweeter, and runnier in texture than non-Thai versions, and is available in varying heat levels[citation needed]. Non-Thai sauces are different in flavor, color, and texture from Thai versions. The version produced in the U.S., where the Huy Fong since 1990 brand dominates.[1]
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. Dishes with Sriracha sauce can be found in 20 US states, and readers of the Diner’s Journal blog reported on dishes in 17 more states [3]
[edit] See also
- List of hot sauces
- Nam phrik
- Clemens, Randy (2011). The Sriracha Cookbook: 50 "Rooster Sauce" Recipes that Pack a Punch. ISBN 978-1607740032.
[edit] References
- ^ a b 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.
- ^ "What is sriracha?". cookthink. http://www.cookthink.com/reference/60/What_is_sriracha. Retrieved 2011-11-13.
- ^ Edge, John (May 19, 2009). "A Sriracha, State by State". New York Times. http://www.nytimes.com/2009/05/20/dining/sriracha.html?ref=dining. Retrieved 2009-05-20.
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