Sriracha: Difference between revisions
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{{Use American English|date=September 2011}} |
{{Use American English|date=September 2011}} |
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[[File:Sriracha_sauce.JPG|thumb|left|80 px|Bottle of Huy Fong Foods Sriracha sauce]] |
[[File:Sriracha_sauce.JPG|thumb|left|80 px|Bottle of Huy Fong Foods Sriracha sauce]] |
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'''Sriracha''' ({{lang-th|ศรีราชา}} {{IPA-th|sǐrātɕʰā|}}) is a type of |
'''Sriracha''' ({{lang-th|ศรีราชา}} {{IPA-th|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 pepper]]s, distilled vinegar, garlic, sugar and salt. [[Huy Fong]] Sriracha (a.k.a rooster sauce), made in the U.S. by an immigrant from Vietnam, is the most popular brand in the U.S., while the Thai Flying Goose brand is widely distributed in Europe. |
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Traditional Thai Sriracha tends to be tangier, sweeter, and runnier in texture than non-Thai. The version produced in the U.S.<ref name="NYT Crow">{{cite news|url=http://www.nytimes.com/2009/05/20/dining/20united.html|title=A Chili Sauce to Crow About |last=Edge|first=John|date=May 19, 2009|publisher=New York Times|accessdate=2009-05-20}}</ref> is different in flavor, color, and texture from the Thai version, and contains preservatives, unlike many classic Thai brands. |
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[[File:Chicken-pho-vietnamese-soup.JPG|thumb|Sriracha used as a topping for [[phở]] |
[[File:Chicken-pho-vietnamese-soup.JPG|thumb|Sriracha used as a topping for [[phở]] (the red sauce at left; the black sauce is [[hoisin sauce]])]] |
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In Thailand, Sriracha is frequently used as a dipping sauce, particularly for [[seafood]]. In the United States, Sriracha appears as a condiment for Vietnamese [[phở]], a topping for sushi rolls, and in sauces and glazes.{{citation needed|date=October 2011}} |
In Thailand, Sriracha is frequently used as a dipping sauce, particularly for [[seafood]]. In the United States, Sriracha appears as a condiment for Vietnamese [[phở]], a topping for sushi rolls, and in sauces and glazes.{{citation needed|date=October 2011}} |
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Revision as of 06:05, 13 November 2011
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. Huy Fong Sriracha (a.k.a rooster sauce), made in the U.S. by an immigrant from Vietnam, is the most popular brand in the U.S., while the Thai Flying Goose brand is widely distributed in Europe.
Traditional Thai Sriracha tends to be tangier, sweeter, and runnier in texture than non-Thai. The version produced in the U.S.[1] is different in flavor, color, and texture from the Thai version, and contains preservatives, unlike many classic Thai brands.
In Thailand, Sriracha is frequently used as a dipping sauce, particularly for seafood. In the United States, Sriracha appears as a condiment for Vietnamese phở, a topping for sushi rolls, and in sauces and glazes.[citation needed]
Sriracha has grown so much in popularity that there are now cookbooks featuring recipes that use it as their main condiment. Bon Appetit has featured it as one of their ingredients of the year in 2010. [2]
See also
References
- ^ Edge, John (May 19, 2009). "A Chili Sauce to Crow About". New York Times. Retrieved 2009-05-20.
- ^ Patterson, Daniel. "Bon Appetit". Sriracha: 4 Recipes for a $5 Ingredient.
External links
| Chili sauce |
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| Chili paste | ||||