Sriracha
Sriracha (Thai: ศรีราชา [sǐrātɕʰā]) is the name for a 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. Sriracha is a common condiment in many Asian restaurants and increasingly found in American and European homes.
Traditional Thai Sriracha tends to be tangier, sweeter, and thicker in texture (higher viscosity) than non-Thai. The version produced in the U.S., primarily by Huy Fong Foods[1] is different in flavor, color, and texture from the Thai version.
In Thailand, Sriracha is frequently used as a dipping sauce, particularly for seafood. Beyond its native boundaries, Sriracha serves as a general-purpose hot sauce, appearing as a condiment for Vietnamese phở, a topping for sushi rolls, and glaze for Buffalo chicken wings.
The first mass-marketed, Thai-produced Sriracha was made by Sriracha Panich (Thai: ศรีราชาพานิช).[2] Sriracha Panich was taken over by the Thai Theparos Food Products Public Company Limited of Thailand, which continued to market the sauce under the label "Golden Mountain Sriracha Panich". It is currently sold under the English label "Sriraja Panich Chilli Sauce". Panich is Thai for commercial.
Sriracha was popularized in America by Huy Fong Foods via their Tương Ớt Sriracha.[1] This sauce was originally marketed towards Asian-Americans.[1] It is also known as rooster sauce or cock sauce because of the rooster featured on its label.[1][3][4] The sauce has grown so much in popularity that there are now cookbooks featuring recipes that use Sriracha as their main condiment. Bon Appetit has featured it as one of their ingredients of the year in 2010. [5]
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.
- ^ http://www.bangkokbiznews.com/jud/taste/20080402/news.php?news=column_26133777.html
- ^ 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.
- ^ Patterson, Daniel. "Bon Appetit". Sriracha: 4 Recipes for a $5 Ingredient.
External links
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