Sriracha: Difference between revisions
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{{otheruses4|Asian hot sauce|pages with similar names|Si Racha (disambiguation)}} |
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Revision as of 11:44, 3 November 2010
Sriracha (Template:Lang-th [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, 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 than non-Thai, which is often thinner in texture. The puree Template:Pron-en is primarily produced by Huy Fong Foods[1] and is different from the Thai paste from which it takes its name.
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 is made by Sriracha Panich (Template:Lang-th)[2]. Sriracha Panich was 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.
Sriracha was popularized in America by Huy Fong Foods via their Tương Ớt Sriracha.[1] This sauce was originally aimed at Asian-Americans.[1] It is known as rooster sauce or cock sauce, due to the rooster featured on its label.[1][3][4]
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.
External links
| Chili sauce |
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| Chili paste | ||||