Sriracha: Condiment of the Gods?


When Casey decided to use sriracha, the Thai red pepper sauce, as a mix-in for Coldstone Creamery ice cream in this past week’s Top Chef QuickFire challenge, some viewers were perplexed, while many of us understood why she at least considered it as an option. Named for the Thai port of Sriracha, the sweet and mildly hot sauce is increasingly becoming a condiment of choice for foodies and casual connoisseurs of spiciness alike. It’s no surprise that Top Chef contestants had been discussing their devotion to the red goodness.

For many fans of Sriracha, it is becoming their mainstream first stop for dipping and topping. A dash of it replaces the simple hotness of Tabasco with a richer, fuller flavor that leaves a lingering of sweet on the tongue due to the sugar in the sauce. Is your latest delivery or frozen pizza a bit bland. Try a bit of sriracha to perk it up.

Sriracha is not usually difficult to find. Many larger grocery stores carry it, and sriracha is certainly available at Asian outlets. The most common version of sriracha in the US is produced by Huy Fong Foods, a Los Angeles based Asian hot sauce producer. If you are yet to convert to being a sriracha fan, make room on the shelf between your Tabasco and your favorite Mexican hot sauce. You’ll soon discover that, if the taste is bland, sriracha can always come to the rescue.