Love the sauce. Hate when people call it “sirachi”.
Why? That is how it’s pronounced.
I pronounce it “cock sauce”.
Yeah, as far as I know, that is correct. You can even see the Thai spelling and pronunciation here and there is no “r” pronounced in “sri” if that is what the poster is complaining about. “Siracha” is probably as close as can be reasonably expected from an English speaker. You can hear the actual Thai pronunciation here, and it’s more like “See-rosh-ha” or “see-rah-sha” with fairly equal stress on all syllables, but if you’re keeping with the cadence and general English pronunciation patterns, “sirarcha” is good enough for me.
Unless BwanaBob was commenting on the the pronunciation that ends with an “i” instead of an “a.” In that case we are all mistaken and the people he is talking about are droolers.
Oh, I’ve never heard that pronunciation, or if I have, my brain has “autocorrected” it. By the way, that Aardvark sauce is due to arrive today–I can’t wait!
I am looking forward to your impressions of it. I drizzle it on damn near anything these days, along with Yellowbird.
Yeah, the Yellowbird is not due to arrive until next week. I should have checked the sellers and their shipping times…
Damn you, now I have to squeeze three more bottles of hot sauce into the fridge because I want to try the green Japanese sriracha on the page…
The hot sauce I have right now that I kinda like uses cayenne peppers as its main ingredient. It then has vinegar, salt, and garlic. It has a nice flavor to it. If I could get some with more flavor and less spice, I’d go crazy for it.
I’ve never had sriracha. Do you think I’d like it? I am a glutamate fiend and love soy sauce, if the matters.
Well, the verdict on the Aardvark is that it’s delicious and I regret only buying one bottle of it. Basically, it tastes like a habanero hot sauce with a kick of cumin and Tex-Mex spices thrown in it. I would almost say like a cross between a habanero hot sauce and a Tex-Mex style barbecue sauce, but without the sweetness and more chunky. I would love to taste this on chopped or pulled pork, and actually even with French fries. This is a very nice sauce, and, despite the habanero, not crazy spicy, but great habanero flavor.
Told ya! 
Wait until you do a side-by-side with the Yellowbird. Night and day, but the same pepper.
swampspruce - The Musashi? Also great stuff.
The correct pronunciation is See Racha. The sauce is named for its original location. Spellings differ, but a common one and the one I use is Si Racha. It’s a district of Chonburi province on our Eastern Seaboard. (Chonburi is also the province where the infamous Sin City of Pattaya is located, but Pattaya is in Bang Lamung district.)
The R is silent but is mistakenly transliterated from the Thai because it is present in Thai. The R is also silent in Thai but is present in the writing because this is a word that comes from Sanskrit. You see it a alot in words that come from Sanskrit. It’s the same Sri as in Sri Lanka, but while the Sri Lankans do pronounce the R, and turn the S into SH I believe, the Thais do no such thing. The do not pronounce SR together, ever, and there is no SH sound in Thai regardless of how Thaksin spells his surname (he pronounces Shinawatra as Chinnawat like all other Thais). It is pronounced, trust me, See Racha.
There is a southern province named Nakohn Si Thammarat, often transliterated as Nakhon Sri Thammmarat. It’s the same thing – Sri from Sanskrit and the R is silent.
Thanks for the education, Siam Sam. I do pronounce Sriracha like Sri Lanka and so I pronounce it “sree-RA-cha”. I’ll have to try to remember to drop the ‘r’ from now on, although it’ll feel odd saying ‘seracha’. 
My job is done.
And the A at the end is not a schwa sound. It’s “Aah” like when the doctor asks you to stick out your tongue.
<Insert chain of caustic curse words here.> Amazon.com won’t ship to my address! Amazon.ca wants $40+/bottle courtesy of Global Depot-USA! Dammit! I tried finding a Cdn distributor but no dice. Looks like I’ll be ordering through greenfield supply and eating a $20 shipping charge… Sometimes being Canadian is a major PITA.
grumble grumble-stupid spice addiction…
Might as well order a bunch then. It’ll hurt less.
I’m a professional cook. Two years ago, I quit a good job because I found myself working under a terrible chef. That guy’s idea of “seasoning” was … salt and pepper. The line he kept saying was, “I’m a white guy. I don’t like spicy.” Yeah, okay, “chef”, but you’re not the one eating this crap. We’re catering a damn quinceañera, and you don’t want to make it “spicy”? Hello, “chef”, you’re working in a city that is 30% Hispanic! He actually did have a good “taco seasoning” recipe … but he went so light on it that the resulting meat may as well have been plain ground beef, for all that you could taste it. So one day, we were catering a quinceañera, and this chef mixed up a batch of his taco seasoning, and added what he thought was an appropriate amount to the meat. Once his back was turned, I dumped the rest of the seasoning into the meat. The customers loved it.
That’s how you know it’s working!
There is a native Thai lady at my church - I’ll have to ask her how she pronounces it.
Though I’ll have to admit that I am confused by the Chinese characters all over the label on my bottle of the rooster sauce. The sauce was created by a Vietnamese man … and written Vietnamese uses a variation of the Roman alphabet. And written Thai does not use Chinese characters; Thai has its own script. So I’m guessing that the Chinese characters on the label are just a marketing gimmick.
In any case, the rooster sauce worked for me:
Well, David Tran, the founder of Huy Fong, is Chinese-Vietnamese, and the company started in San Francisco’s Chinatown, so I’d guess it’s more than just marketing.
Love it!
I made some Sriracha Parmesan hot wings that were to die for last night.
This was an alcohol induced inspiration. Not sure if the grated parm was necessary, still though, they were quite tasty.