Sriraja Panich, hailed as the authentic sriracha sauce, first came to life in the 1930s thanks to Thanom Chakkapak.
Recently, it’s been making waves in the United States, growing in popularity by the day.
In the following article, we’re diving into the rich history of Sriraja Panich.
We’ll explore what goes into this iconic sauce and compare it with the well-known Huy Fong Foods’ sriracha to see what sets it apart.
The Original Sriracha
The original Sriracha, the one that started it all, was concocted by Sriraja Panich in Thailand.
Back in the 1930s, a creative housewife named Thanom Chakkapak whipped up this tangy treat in her kitchen in the coastal town of Si Racha. And oh boy, did it catch on!
Eventually, the recipe was sold to Thai Theparos Food Products, a big deal in the Thai food industry, in 1984.
Now, what goes into this tangy wonder?
It’s a delightful mix of chili peppers, distilled vinegar, garlic, sugar, and salt.
But it’s not just a quick stir and go kind of deal. The sauce is allowed to ferment for at least four months, and vinegar is tenderly added every week to meld those flavors together, all without any artificial nasties.
In Thailand, Sriraja Panich is the go-to dip for seafood and omelets. But hang on, there’s a twist in the tale!
Some food historians argue that the true origin of Sriracha is actually a Cantonese garlic and chili sauce brought over by immigrants. This sauce was being sold in Si Racha even before Sriraja Panich hit the shelves.
Now, if we hop over to the US, Sriracha’s journey takes a different turn.
The rooster-logoed Huy Fong Foods Sriracha, created in 1980 by David Tran, has taken America by storm.
It’s a bit different from the Thai original, packing more heat since it’s aged for a shorter time. From noodles to burgers, this hot stuff has found its way into all sorts of dishes.
How Was The Original Sriracha Sauce From Thailand Made?
The original sriracha, unlike some modern versions, isn’t just about tossing a few ingredients together and calling it a day.
The original Sriracha sauce had this special way of being made, with love, patience and a bit of fermentation magic. Families gathered around to make this wonderful sauce back in the day!
To start with, they take a good quantity of sun ripened chili peppers (the spicier, the better), mash them and combine with garlic, vinegar, sugar, and salt, and then let those ingredients mingle and marinate for several months.
And after all that bonding, the mixture is blended until smooth, resulting in this tangy and runny delight that’s just begging to be dipped into.
Seafood and omelets in Thailand? They wouldn’t be complete without a side of this original Sriracha sauce.
If you’re feeling adventurous and want to try making sriracha yourself? You’re in luck!
There’s a great fermented Sriracha recipe we’ve curated that comes really close to the Sriracha Panich taste.
Check it out here: how to make fermented sriracha.
How Has The Original Sriracha Sauce Changed?
First things first, the classic Thai Sriracha sauce – the real deal made by Sriraja Panich – hasn’t had some drastic makeover or anything, across all cultures that have adopted it since its inception!
It’s mostly stayed true to its roots with the essential chili, vinegar, sugar, and salt combo.
But there’s always some culinary creativity that is welcomed, and there has definitely been some little tweaks here and there. Think a dash of mustard or a sprinkle of coriander, just to keep things interesting.
Flying Goose is a company that’s been acing this variety game.
Now, let’s hop on a virtual flight and talk about how Sriracha has been strutting its stuff in the US.
The Thai original isn’t really a big deal stateside.
It’s overshadowed by homegrown adaptations that have spun the Sriracha tale in a new direction.
Huy Fong Foods, with its eye-catching rooster logo, leads the pack here.
Their Sriracha is thicker, hotter, and more vinegar-driven compared to the Thai version.
They’ve turned up the dial on the tang, but that means some of that beautiful balance between sweetness, tanginess, and heat gets lost in the mix.
And just to add some fun facts, there was this blindfold test in Thailand where the locals got to try the American Sriracha. Most of them felt it was, let’s say, a bit heavy on the vinegar side.
What Brands Of Sriracha Are Closest To The Original?
Here are some Sriracha brands that keep it real and stick close to the original Thai goodness.
Sriraja Panich: You can’t get more original than this. It’s THE classic Sriracha from Thailand, complete with that tangy and runny texture. If you want to taste Sriracha history, this is your go-to.
Shark Brand Sriracha: Another legit Thai brand. It’s like Sriraja Panich’s cousin with a smooth and thick texture and gentle heat. Best buddies with noodles, by the way.
Polar Sriracha Chili Sauce: This Thai brand takes the tanginess up a notch. Some people say it’s got a Tabasco vibe going on. It’s fresh and bright – a real wake-up call for your taste buds!
Ox-Brand: Made in Thailand, it boasts a bright red color and a thick consistency. This one’s for the sweet tooth, with a fair kick of spice. If you like ’em sweet and spicy, Ox-Brand might just win you over.
Uni-Eagle: Dark red, runny, and lovingly made by Uni-Eagle Foods Co., Ltd., right in Thailand. This one’s got a mild garlic note, balanced sweetness, and tanginess. It’s like the Goldilocks of Sriracha – just right.
