master-cooks | Why You've Probably Never Tasted The Original Sriracha

Most people are familiar with the iconic red rooster bottle of sriracha sauce that has become a staple in kitchens worldwide. However, few have tasted the original version of this beloved condiment. The sriracha most of us know is made by Huy Fong Foods, founded by David Tran, a Vietnamese immigrant who settled in California. While this sauce is inspired by the traditional Thai recipe, it is not the original sriracha. The authentic sriracha originates from the coastal city of Si Racha in Thailand, where it was first created by local residents. This version differs significantly in flavor profile and consistency. Traditional Thai sriracha is typically milder, with a more pronounced garlic taste and a thinner texture compared to its American counterpart. It is often used as a dipping sauce rather than a condiment to be mixed into dishes. The reason many haven't tasted the original sriracha is largely due to the global dominance of Huy Fong's version, which has overshadowed the traditional Thai variant. Additionally, the authentic sriracha is not as widely exported as the American version, making it less accessible to international consumers. Thus, while Huy Fong’s sriracha remains a household name, the original Thai creation remains a hidden gem, known primarily to those familiar with Thai cuisine.

Why Sriraja Panich never went mainstream in the U.S.

The original sriracha sauce was created in Thailand more than 80 years ago by a woman named Thanom Chakkapak, who developed a family recipe that blended a variety of flavors—spiciness, saltiness, sweetness, and tanginess—designed to perfectly enhance the seafood meals her family relished.

The sauce's fame quickly spread beyond her household, gaining popularity throughout Thailand. Chakkapak named the sauce after her hometown, the Si Racha district in Chon Buri province. In the 1980s, a major Thai food company, Thaitheparos, acquired the family business and took the sauce to an international market. However, it was David Tran, a fan of the original recipe, who added his own twist, bottled the sauce, and introduced it under the Huy Fong Foods brand.

Tran's version skyrocketed in popularity in the U.S., effectively dominating the sriracha market and becoming the go-to brand, overshadowing the original. Today, American consumers are accustomed to this iteration, making it difficult for Sriraja Panich to gain a foothold in retail spaces.

Expect a different flavor than you're used to

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While it's true that all sriracha has its merits, not all varieties share the same flavor profile. One standout feature of Sriraja Panich, which distinguishes it from the more commonly found options in American grocery stores, is its deliberate balance of four unique flavors. This sauce offers a rich and tangy experience, crafted from premium roasted red goat peppers—unlike the jalapeños used by Huy Fong Foods, which are currently in short supply due to a drought in Mexico. Sriraja Panich combines these goat peppers with Thai garlic, sugar, sea salt, and vinegar, resulting in a bold flavor that harmonizes sour, sweet, spicy, and salty notes all at once.

Eager to experience this original spicy delight for yourself? If you can’t locate it at a nearby Asian market, it’s also available for purchase on Amazon. Whether you’re a devoted sriracha enthusiast or someone who values authentic culinary origins, tracking down Sriraja Panich sauce is definitely worth the effort.

Why You've Probably Never Tasted The Original Sriracha

Why Sriraja Panich never went mainstream in the U.S.

Expect a different flavor than you're used to

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