Pronounced si-RAH-cha.
Thai in origin, sriracha is an incredibly popular sauce both in its home country and in the Western world. It’s a flavourful hot sauce made with chilli peppers, vinegar, garlic, salt and sugar. At The Condiment Cupboard, it probably falls into the ‘hot’ category (above Chilli Jam but below Garlic & Habanero sauce).
It can be used as a dipping sauce or a finishing sauce, like ketchup, but can also be added to marinades and stir fry sauces as an ingredient. Sometimes it’s added to Bloody Mary cocktails.
In the 1930s, Thanom Chakkapak developed a hot sauce for her home kitchen, using it on fish and other dishes. Encouraged to market it, she named Sriracha Panich after the town she lived in, Sriracha. Her sauce was originally more Tabasco-like in consistency but much milder.
Sriracha now tends to have a thicker consistency, more like tomato ketchup and is a hot sauce, though not amongst the hottest. We owe the changes and much of the sauce’s Western popularity to David Tran, A Vietnamese entrepreneur who thickened the sauce and marketed it to the Thai and Vietnamese diaspora in Los Angeles, USA, where he settled.
Sriracha is now incredibly popular in Asia, Europes and the Americas. We sell variations from a basic Sriracha, to a Sriracha Mayonnaise and a Honey Sriracha Drizzle. Search ‘sriracha’ on our website to see our full range.