About Sriracha Hot Sauce: The History & Origins


Sriracha (sometimes mispelled siracha) is a hot sauce originating from the Si Racha, on Thailand’s southern coast. In the last several years it has become an international sensation due to its spicy but slightly sweet nature, a taste more complex than the simple raw vinegar-heat of say, a Tobasco-style or Louisiana-style hot sauce.

The most popular type of Sriracha, at least in America, is that made by Huy Fong Foods, Inc (based out of Irwindale California), known for the rooster or “cock” emblazoned on the bottle. Huy Fong was founded in 1980 by David Tran, a Vietnamese-born hot sauce genius.

How Sriracha Hot Sauce is Made

Huy Fong sriracha is made from jalapeño chili peppers, sugar, salt, garlic powder, distilled vinegar, potassium sorbate, sodium bisulfite and xanthan gum to preserve freshness. (Sriracha is shelf stable and does not need to be refrigerated after opening, although it should be stored in a cool, dry place.)

The peppers are processed at their Irwindale California plant and ground up with the other ingredients. For more on the process, check out this behind the scenes factory video:

For even more about sriracha, check out the sriracha movie, a documentary film about the company and its fans.