On the Origins of Sriracha

It was invented by Thanom Chakkapak in the seaside town of Si Racha—that sauce, however, isn't quite the same as the stuff you know and love.

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  1. "The Thai version is quite a bit different," Clemens says. "It's not quite as hot, it's thinner in consistency, and it's a little bit sweeter."

    OK, are we 100% sure these guys didn't just try Sweet Chilli Sauce, which is also popular in Thailand, and just totally fail? Because that sounds a lot like Sweet Chilli Sauce. I mean, those guys are the ones making a documentary about Sriracha, so they probably know what they are talking about, but that really sounds a lot like Sweet Chilli Sauce. I'm just saying.

  2. Well, Thai chili sauce is not typically aged, isn't just a little bit sweeter but upwards of 1/3rd sugar and often has fish sauce added to it. It also generally has a radically different texture from the large amount of water thickened with cornstarch.

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