Sriracha: Difference between revisions
rmv overlinking on common words WP:LINKING. It would be great if we could get a reliable reference comparing the native with the Western version (but not personal opinion, please) |
Removed unattested originality claim (was marked as need-citation for 9 months; I see no support in cited references, and I can't find any reliable sources to back it up). |
||
| Line 11: | Line 11: | ||
==Huy Fong's Tương Ớt Sriracha== |
==Huy Fong's Tương Ớt Sriracha== |
||
Sriracha was popularized in America by [[Huy Fong Foods]] via their ''Tương Ớt Sriracha''.<ref name="NYT Crow" /> This sauce is not considered by company founder David Tran to be an authentic imitation of Thai Sriracha and it was originally aimed at Asian-American and American audiences.<ref name="NYT Crow" /> It is known colloquially as "Rooster Sauce", or "Cock Sauce," due to the rooster featured on its label.<ref name="NYT Crow" /><ref name="Gourmet">{{cite news|url=http://www.gourmet.com/food/2008/02/sriracha|title=A ROOSTER’S WAKE-UP CALL |last=Sytsma|first=Alan|date=Feb 08, 2008|publisher=Gourmet Magazine|accessdate=2010-02-11}}</ref><ref>{{cite news|url=http://honoluluweekly.com/restaurants/2010/01/bloody-good-times/|title=Bloody good times|last=Seeto|first=Margot|date=20 January 2010|publisher=[[Honolulu Weekly]]|accessdate=16 February 2010}}</ref> |
Sriracha was popularized in America by [[Huy Fong Foods]] via their ''Tương Ớt Sriracha''.<ref name="NYT Crow" /> This sauce is not considered by company founder David Tran to be an authentic imitation of Thai Sriracha and it was originally aimed at Asian-American and American audiences.<ref name="NYT Crow" /> It is known colloquially as "Rooster Sauce", or "Cock Sauce," due to the rooster featured on its label.<ref name="NYT Crow" /><ref name="Gourmet">{{cite news|url=http://www.gourmet.com/food/2008/02/sriracha|title=A ROOSTER’S WAKE-UP CALL |last=Sytsma|first=Alan|date=Feb 08, 2008|publisher=Gourmet Magazine|accessdate=2010-02-11}}</ref><ref>{{cite news|url=http://honoluluweekly.com/restaurants/2010/01/bloody-good-times/|title=Bloody good times|last=Seeto|first=Margot|date=20 January 2010|publisher=[[Honolulu Weekly]]|accessdate=16 February 2010}}</ref> |
||
==Sriraja Panich== |
|||
The first mass marketed Thai-produced Sriracha, and widely regarded as the original,{{Fact|date=May 2009}} is made by Sriracha Panich ({{lang-th|ศรีราชาพานิช}}). 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". |
|||
==See also== |
==See also== |
||
Revision as of 15:39, 17 March 2010
Sriracha (Thai: ศรีราชา [sǐrātɕʰā]) is the generic 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 typically made from sun-ripened chili peppers, vinegar, garlic, sugar and salt. The puree Template:Pron-en primarily produced by Huy Fong Foods and common in United States[1] and Vietnam is drastically different from the Thai paste from which it takes its name.
Flavor
The flavor of both Thai and popular 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.
Common uses
Sriracha is frequently found as a dipping sauce, particularly for seafood. Beyond its native boundaries Sriracha serves as a general-purpose hot sauce in a variety of cuisines, 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.
Huy Fong's Tương Ớt Sriracha
Sriracha was popularized in America by Huy Fong Foods via their Tương Ớt Sriracha.[1] This sauce is not considered by company founder David Tran to be an authentic imitation of Thai Sriracha and it was originally aimed at Asian-American and American audiences.[1] It is known colloquially as "Rooster Sauce", or "Cock Sauce," due to the rooster featured on its label.[1][2][3]
See also
References
- ^ a b c d Edge, John (May 19, 2009). "A Chili Sauce to Crow About". New York Times. Retrieved 2009-05-20.
- ^ Sytsma, Alan (Feb 08, 2008). "A ROOSTER'S WAKE-UP CALL". Gourmet Magazine. Retrieved 2010-02-11.
{{cite news}}: Check date values in:|date=(help) - ^ Seeto, Margot (20 January 2010). "Bloody good times". Honolulu Weekly. Retrieved 16 February 2010.
