Sriracha - The World's Most Popular Hot Sauce
Although its exact origins are vague, the invention of sriracha (pronounced see-rah-cha) is often credited to Ms. Thanom Chakkapak who was living in the small district of Si Racha, in the Chonburi province of Eastern Thailand. Initially made for her friends and family, she later released it commercially as Sriraja Panich.
Sriracha is made from chili peppers, distilled vinegar, garlic, sugar, and salt, and the Thai version of Sriracha hot sauce tends to be a bit tangier and runnier than the American brands. Though different brands can vary in taste and consistency, the flavor is usually described as tangy, sweet and garlic-y with a punch of heat.
A medium heat hot sauce, Sriracha usually ranges from 1000 to 2500 on the Scoville scale, which measures the heat of chili peppers and other spicy foods. This is only a little more than our local red chilli (i.e. cili merah) which measures between 500 to 1000 on the Scoville scale.
How Do I Eat It?
However you want! The uses of sriracha are limited only to your imagination (and taste buds). Originally used as a dipping sauce in Thailand, especially for seafood dishes and omelets, it is also eaten with noodles, spring rolls and other snacks.
Where Can I Get It?
Made in small batches from fresh herbs and spices, our house made Sriracha, is served with Krung Thep’s Crispy Chicken Skin or fluffy Omellete. Good news, Krung Thep’s Sriracha sauce is now available on MyLokal.Store! Order a bottle (click here) together with the delicious Crispy Chicken Skin for a mouth-watering snack.