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Sriracha is a type of hot sauce or chili sauce made from a paste of chili peppers, distilled vinegar, garlic, sugar, and salt. It is named after the coastal city of Si Racha, in the Chonburi Province of Eastern Thailand, where it was possibly first produced for dishes served at local seafood restaurants


In Thailand, sriracha is frequently used as a dipping sauce, particularly for seafood. In Vietnamese cuisine, sriracha appears as a condiment.

Sriracha sauce is also eaten on soup, eggs and burgers; jams, lollipops, and cocktails have all been made using the sauce, and sriracha-flavored potato chips have been marketed


In Thailand the sauce is most often called sot Siracha and only sometimes nam phrik Siracha. Traditional Thai sriracha sauce tends to be tangier in taste, and runnier in texture than non-Thai versions.

In a bonappetit.com interview, U.S. Asian-foods distributor Eastland Food Corporation asserts that the Thai brand of hot sauce Sriraja Panich—which Eastland distributes—is the original 'sriracha sauce' and was created in Si Racha, Thailand, in the 1930s from the personal recipe of a housewife named Thanom Chakkapak

United States

Within the United States, sriracha sauce is most commonly associated with the version produced by Huy Fong Foods, colloquially known as "rooster sauce" or "cock sauce".

Various restaurants in the U.S., including Applebee's, P.F. Chang's, Subway, White Castle, and Gordon Biersch, have incorporated sriracha into their dishes, sometimes mixing it with mayonnaise or into dipping sauces.

Read More at Wikipedia.
Recipe for Sriracha see Here and Here.
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