Sriracha is a type of hot sauce made from chili peppers, distilled vinegar, garlic, sugar, and salt.

Sriracha is thick and more garlicky, with a pronounced sweetness and a fiery finish. We use it often: As a condiment straight from the bottle, it adds zip to fried or scrambled eggs and all sorts of noodle or rice dishes. We also use sriracha in marinades, stir-fry sauces, and dips and sometimes even for a garlicky-sweet twist on spicy buffalo wings.

Key Features of Sriracha Sauce

1. Unique Flavor and Aroma

   • A balanced blend of spiciness, tanginess, and a hint of sweetness.
   • A strong and pleasant garlic aroma that adds depth to its flavor.

2. Texture

   • A relatively thick sauce with a vibrant natural red color.

3. Versatility

   • Suitable for a variety of dishes:
     • As a sauce for fast foods like pizza, burgers, and fries.
     • In Asian cuisines, such as noodles, fried rice, and soups.
     • For marinating or seasoning grilled meats or vegetables.
     • As a base for blended sauces like Sriracha mayo.

Nutritional Benefits

• • Contains vitamin C due to the fresh chili peppers.
  • Fat-free, making it ideal for low-fat diets.

History

Sriracha sauce is believed to have been invented in Sri Racha, Thailand, by a woman named Thanom Chakkapak. Her sauce recipe is now manufactured under the name Sriraja Panich. The Thai version is sweeter and thinner than Huy Fong Food’s sauce.A decade ago, many Americans hadn’t even heard of sriracha. Then, sometime around 2010, this Thai-style chile-garlic sauce went from specialty ingredient to phenomenon.

“Mahram Sriracha Sauce was first produced in 2022, adding a spicy and exciting flavor to Iranian dishes.”