[http://en.wikipedia.org/wiki/sriracha sriracha]
Sriracha is low in calories (approximately 3 calories per teaspoon) and contains capsaicin from chili peppers, which may support metabolism and provide anti-inflammatory compounds. However, commercial versions are typically high in sodium and added sugars.
About
Sriracha is a hot chili pepper-based condiment that originated in Thailand, specifically in the coastal city of Si Racha in the Chachoengsao Province. The sauce is traditionally made by fermenting red chili peppers with garlic, vinegar, sugar, and salt, resulting in a smooth, ketchup-like paste with a bright red color and moderately hot flavor profile. Contemporary versions vary widely in heat level (typically 2,200–10,000 Scoville units), sweetness balance, and texture, with the most globally recognized variant being the Vietnamese-American interpretation featuring sun-ripened red jalapeños blended with garlic, sugar, salt, vinegar, and xanthan gum as a thickening agent.
Modern sriracha production ranges from traditional fermented preparations that develop complex umami notes over weeks to expedited versions using fresh peppers and additives for shelf stability and consistency. The sauce is characterized by its thick consistency, balanced heat, and the subtle sweetness that distinguishes it from pure hot sauces.
Culinary Uses
Sriracha functions as both a condiment and a flavor-building ingredient across Southeast Asian cuisines and increasingly in global cooking. It is widely used in Vietnamese cuisine as a dipping sauce for spring rolls, grilled meats, and seafood, while Thai traditions employ it in soups, curries, and as a table condiment. In contemporary Western cooking, sriracha appears in eggs, mayonnaise-based spreads, marinades, salad dressings, and fusion dishes, with its combination of heat, sweetness, and umami making it a versatile bridge ingredient. The sauce pairs effectively with proteins, vegetables, grains, and can function as both a finishing element and a cooking ingredient.