# Sriracha. Discuss. **URL:** \ **Category:** Cafe Society\ **Created:** [November 23, 2013, 11:56pm UTC](https://boards.straightdope.com/t/sriracha-discuss/674649 "2013-11-23T23:56:08Z")\ **Posts on this page:** 20\ **Page:** 3
**Author:** ![thelurkinghorror](https://avatars.discourse-cdn.com/v4/letter/t/7c8e57/32.png) [@thelurkinghorror](https://boards.straightdope.com/u/thelurkinghorror)\ **Post date:** [November 25, 2013, 3:34am UTC](https://boards.straightdope.com/t/sriracha-discuss/674649/41 "2013-11-25T03:34:43Z")
> [@pulykamell](#): > > It’s really hard to tell with peppers. In my experience, serranos don’t seem that much hotter than jalapenos, but it’s really difficult to tell. Jalapenos are about 3K-8K Scoville; serranos are 8K-25K. > > At any rate, I could swear sriracha was a little bit spicier before, but I could also just have a higher tolerance than before (although I had a pretty high tolerance for heat then, too.) Wikipedia says jalapeño are in the 3500-8000 range\* and serrano are 10,000-23,000. But my mistake, I scanned wrong and put jalapeño in the Sriracha range, 1000-2500. And now that I look, is Tabasco sauce really that much hotter than Sriracha? I don’t see it, but I also put less Tabasco on (mostly because you can’t pour it and I get lazy). \*which doesn’t necessarily mean that’s their range, just the cohort they’re put into. ---
**Author:** ![Labrador\_Deceiver](https://avatars.discourse-cdn.com/v4/letter/l/7c8e57/32.png) [@Labrador\_Deceiver](https://boards.straightdope.com/u/Labrador_Deceiver)\ **Post date:** [November 25, 2013, 4:01am UTC](https://boards.straightdope.com/t/sriracha-discuss/674649/42 "2013-11-25T04:01:27Z")
> [@pulykamell](#): > > It’s really hard to tell with peppers. In my experience, serranos don’t seem that much hotter than jalapenos, but it’s really difficult to tell. Jalapenos are about 3K-8K Scoville; serranos are 8K-25K. > > At any rate, I could swear sriracha was a little bit spicier before, but I could also just have a higher tolerance than before (although I had a pretty high tolerance for heat then, too.) Yeah, I remember Sriracha being way hotter 7 or 8 years ago, but I just chalked it up to my increased tolerance. I make some Chinese chili sauce out of super hot Serrano peppers now, and it’s only moderately hotter than the store bought. I probably wouldn’t even bother if I didn’t have such an excess of peppers to deal with. Those guys make an excellent product. ---
**Author:** ![ctywkr](https://avatars.discourse-cdn.com/v4/letter/c/ecb155/32.png) [@ctywkr](https://boards.straightdope.com/u/ctywkr)\ **Post date:** [November 25, 2013, 4:23am UTC](https://boards.straightdope.com/t/sriracha-discuss/674649/43 "2013-11-25T04:23:58Z")
Sriracha is the southeast asian version of Tapito. ---
**Author:** ![Grrr](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/grrr/32/146_2.png) [@Grrr](https://boards.straightdope.com/u/Grrr)\ **Post date:** [November 25, 2013, 4:27am UTC](https://boards.straightdope.com/t/sriracha-discuss/674649/44 "2013-11-25T04:27:24Z")
Sriracha can turn a crappy (bottled) BBQ sauce into a yummy BBQ sauce. I also like to add it to sweet n sour sauce. Great for dip’n egg-rolls into. ---
**Author:** ![dropzone](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/dropzone/32/7515_2.png) [@dropzone](https://boards.straightdope.com/u/dropzone)\ **Post date:** [November 25, 2013, 4:32am UTC](https://boards.straightdope.com/t/sriracha-discuss/674649/45 "2013-11-25T04:32:36Z")
> [@pulykamell](#): > > …don’t give me anything with [garlic] even, just peppers and salt. Now that’s just crazy talk. Garlic goes with everything. Even talc, I suppose. 😉 ---
**Author:** ![The\_Controvert](https://avatars.discourse-cdn.com/v4/letter/t/dec6dc/32.png) [@The\_Controvert](https://boards.straightdope.com/u/The_Controvert)\ **Post date:** [November 25, 2013, 5:20am UTC](https://boards.straightdope.com/t/sriracha-discuss/674649/46 "2013-11-25T05:20:08Z")
I wonder if someone or some company has made a fortune from the explosive popularity of Sriracha. It seemed to appear on the heels of all the Pho restaurants that pop up everywhere. ---
**Author:** ![drastic\_quench](https://avatars.discourse-cdn.com/v4/letter/d/e36b37/32.png) [@drastic\_quench](https://boards.straightdope.com/u/drastic_quench)\ **Post date:** [November 25, 2013, 5:28am UTC](https://boards.straightdope.com/t/sriracha-discuss/674649/47 "2013-11-25T05:28:38Z")
Drinking the broth from a soup with a healthy dose of sriracha is amazing. It burns so evenly all the way down, I feel like it could cure a chest cold. It does wonders for pizza too – especially crappy pizza. ---
**Author:** ![thelurkinghorror](https://avatars.discourse-cdn.com/v4/letter/t/7c8e57/32.png) [@thelurkinghorror](https://boards.straightdope.com/u/thelurkinghorror)\ **Post date:** [November 25, 2013, 6:30am UTC](https://boards.straightdope.com/t/sriracha-discuss/674649/48 "2013-11-25T06:30:19Z")
> [@ctywkr](#): > > Sriracha is the southeast asian version of Tapito. Tapatío? Why? Because it comes in a bottle? What about Cholula? Is teriyaki sauce the Japanese version of barbecue sauce? ---
**Author:** ![MeanJoe](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/meanjoe/32/5693_2.png) [@MeanJoe](https://boards.straightdope.com/u/MeanJoe)\ **Post date:** [November 25, 2013, 2:12pm UTC](https://boards.straightdope.com/t/sriracha-discuss/674649/49 "2013-11-25T14:12:48Z")
It tastes just fine, not great but good enough. I do like that it isn’t hot just for heat’s sake, it actually has flavor. That said… \ It is now the most overused, overexposed condiment ever created. It annoys me to no-end to see chef’s in restaurants (and food trucks… especially food trucks!) trying to be soooo edgy due to the pop-culture trend of Sriracha that they put it into damn near everything. I cannot help but dislike it purely based upon the hipster popularity factor alone. ---
**Author:** ![Left\_Hand\_of\_Dorkness](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/left_hand_of_dorkness/32/7156_2.png) [@Left\_Hand\_of\_Dorkness](https://boards.straightdope.com/u/Left_Hand_of_Dorkness)\ **Post date:** [November 25, 2013, 2:13pm UTC](https://boards.straightdope.com/t/sriracha-discuss/674649/50 "2013-11-25T14:13:47Z")
I second the srimayo combination. A club sandwich made with srimayo is delicious, especially if you add a bit of cilantro and basil to the sandwich (I suggested calling this a Banh Mi Club awhile ago and got universal derision for the idea, but whatever dudes, it’s awesome). ---
**Author:** ![SykoSkotty](https://avatars.discourse-cdn.com/v4/letter/s/c0e974/32.png) [@SykoSkotty](https://boards.straightdope.com/u/SykoSkotty)\ **Post date:** [November 25, 2013, 2:46pm UTC](https://boards.straightdope.com/t/sriracha-discuss/674649/51 "2013-11-25T14:46:12Z")
I use it on just about everything previously mentioned, but one other thing I’ll add: Pepper steak. My wife makes a great pepper steak dish, and we use Sriracha for an added kick that goes very well with the Asian/garlic flavor profile of the dish. Squirt a bit into the rice on your plate before adding the pepper steak, broth and veggies. It’s perfect. Also - the Subway Sriracha chicken melt is quite good. ---
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [November 25, 2013, 3:03pm UTC](https://boards.straightdope.com/t/sriracha-discuss/674649/52 "2013-11-25T15:03:38Z")
I forgot to try it on pizza last night, so I had another slice and did. Better than Tabasco or pepper flakes, I think. And we have another Domino’s deep dish medium pizza in the fridge. 😃 There’s a Korean-run teriyaki/sushi place around the corner from the office. If I don’t get teriyaki and tempura, I get [bibimbap](http://en.wikipedia.org/wiki/Bibimbap). (Sadly, they changed their menu so you no longer get the option of ‘with fry an egg’. Now it’s ‘Add fried egg’.) They cover the top of the bibimbap with Sriracha sauce. It’s just right. 🙂 ---
**Author:** ![drastic\_quench](https://avatars.discourse-cdn.com/v4/letter/d/e36b37/32.png) [@drastic\_quench](https://boards.straightdope.com/u/drastic_quench)\ **Post date:** [November 25, 2013, 3:25pm UTC](https://boards.straightdope.com/t/sriracha-discuss/674649/53 "2013-11-25T15:25:15Z")
> [@MeanJoe](#): > > It tastes just fine, not great but good enough. I do like that it isn’t hot just for heat’s sake, it actually has flavor. That said… > > \ > > It is now the most overused, overexposed condiment ever created. It annoys me to no-end to see chef’s in restaurants (and food trucks… especially food trucks!) trying to be soooo edgy due to the pop-culture trend of Sriracha that they put it into damn near everything. I cannot help but dislike it purely based upon the hipster popularity factor alone. Think anybody ever said the same about ketchup? It’s too mainstream to be hipster-bait for much longer anyhow. I really that it seems to be on its way to Heinz Ketchup-level ubiquitousness. That speaks well of the American palate and/or more melting of the melting pot. I love the success story too. > [@](#): > > If David Tran were a more conventional CEO, he would be a fixture at conferences, a darling of magazine profiles, and a subject of case studies in the Harvard Business Review. Sriracha hot sauce, made by Huy Fong Foods, which Tran founded 33 years ago in Los Angeles, is one of the coolest brands in town. There are entire cookbooks written to celebrate Sriracha’s versatility; memorabilia ranging from iPhone covers to t-shirts and all sorts of other swag; a documentary in the works to chronicle its rise; and innumerable imitators. Sriracha sales last year reached some 20 million bottles to the tune of $60 million dollars, percentage sales growth is in the double digits each year, and it does all this without spending a cent on advertising. > > Yet Tran shuns publicity, professes not to care about profits, hardly knows where his sauces are sold, and probably leaves millions of dollars on the table every year. His dream, Tran tells Quartz, “was never to become a billionaire.” It is “to make enough fresh chili sauce so that everyone who wants Huy Fong can have it. Nothing more.” > **[The highly unusual company behind Sriracha, the world's coolest hot sauce](https://qz.com/132738/the-highly-unusual-company-behind-siracha-the-worlds-coolest-hot-sauce)** > > The story behind the iconic bottle. ---
**Author:** ![Moonlitherial](https://avatars.discourse-cdn.com/v4/letter/m/4bbf92/32.png) [@Moonlitherial](https://boards.straightdope.com/u/Moonlitherial)\ **Post date:** [November 25, 2013, 5:06pm UTC](https://boards.straightdope.com/t/sriracha-discuss/674649/54 "2013-11-25T17:06:18Z")
> [@The\_Controvert](#): > > I wonder if someone or some company has made a fortune from the explosive popularity of Sriracha. It seemed to appear on the heels of all the Pho restaurants that pop up everywhere. [Probably](http://qz.com/132738/the-highly-unusual-company-behind-siracha-the-worlds-coolest-hot-sauce/)but not as much as he could have. ---
**Author:** ![Machine\_Elf](https://avatars.discourse-cdn.com/v4/letter/m/82dd89/32.png) [@Machine\_Elf](https://boards.straightdope.com/u/Machine_Elf)\ **Post date:** [November 25, 2013, 6:11pm UTC](https://boards.straightdope.com/t/sriracha-discuss/674649/55 "2013-11-25T18:11:11Z")
I’m not a fan of Sriracha, but Matthew Inman is; somewhere on his website (can’t find it), he has referred to it as “Hot Cock.” [Dear Sriracha](http://theoatmeal.com/comics/sriracha) [Just One More Hit](http://theoatmeal.com/blog/one_more_hit) [The Solution to the California Sriracha Problem](http://theoatmeal.com/comics/sriracha_odor) [The Sriracha Addition Quiz](http://theoatmeal.com/quiz/sriracha_addict) ---
**Author:** ![Labrador\_Deceiver](https://avatars.discourse-cdn.com/v4/letter/l/7c8e57/32.png) [@Labrador\_Deceiver](https://boards.straightdope.com/u/Labrador_Deceiver)\ **Post date:** [November 25, 2013, 8:21pm UTC](https://boards.straightdope.com/t/sriracha-discuss/674649/56 "2013-11-25T20:21:59Z")
> [@MeanJoe](#): > > It tastes just fine, not great but good enough. I do like that it isn’t hot just for heat’s sake, it actually has flavor. That said… > > \ > > It is now the most overused, overexposed condiment ever created. It annoys me to no-end to see chef’s in restaurants (and food trucks… especially food trucks!) trying to be soooo edgy due to the pop-culture trend of Sriracha that they put it into damn near everything. I cannot help but dislike it purely based upon the hipster popularity factor alone. That’s funny. It was popular with hipsters several years ago. It’s just mainstream now. ---
**Author:** ![control-z](https://avatars.discourse-cdn.com/v4/letter/c/eada6e/32.png) [@control-z](https://boards.straightdope.com/u/control-z)\ **Post date:** [November 25, 2013, 8:24pm UTC](https://boards.straightdope.com/t/sriracha-discuss/674649/57 "2013-11-25T20:24:58Z")
How do you pronounce it? ---
**Author:** ![Gymnopithys](https://avatars.discourse-cdn.com/v4/letter/g/fbc32d/32.png) [@Gymnopithys](https://boards.straightdope.com/u/Gymnopithys)\ **Post date:** [November 25, 2013, 8:43pm UTC](https://boards.straightdope.com/t/sriracha-discuss/674649/58 "2013-11-25T20:43:37Z")
> [@pulykamell](#): > > When I just want straight pepper flavor and heat, I go for a plain sambal oelek–don’t give me anything with taic even, just peppers and salt. It’s “garlic” ok. I heard so much about sriracha I finally decided to try it. It’s loaded with garlic. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [November 25, 2013, 8:45pm UTC](https://boards.straightdope.com/t/sriracha-discuss/674649/59 "2013-11-25T20:45:46Z")
> [@control-z](#): > > How do you pronounce it? Something like “suh-ROTCH-uh” in English. You can hear both Thai and English pronunciations [here](http://www.forvo.com/word/sriracha/#th). In Thai, it sounds more like “SEE ROSH HAH” with about equal accents, but you can judge for yourself in that link. ---
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [November 25, 2013, 8:53pm UTC](https://boards.straightdope.com/t/sriracha-discuss/674649/60 "2013-11-25T20:53:03Z")
> [@pulykamell](#): > > Something like “suh-ROTCH-uh” in English. You can hear both Thai and English pronunciations [here](http://www.forvo.com/word/sriracha/#th). In Thai, it sounds more like “SEE ROSH HAH” with about equal accents, but you can judge for yourself in that link. There are two Thai pronunciations. The second one sounds like ‘sree-rah-chah’, with an ‘r’ in the first syllable, which is how I pronounce it; only I emphasise the second syllable: ‘sree-RAH-chah’. [Previous page](https://boards.straightdope.com/t/sriracha-discuss/674649.md?page=2) [Next page](https://boards.straightdope.com/t/sriracha-discuss/674649.md?page=4)