Product Description
PURPOSE
WHAT IS IT?
Sriracha sauce, made from a paste of chili peppers, distilled vinegar, garlic, sugar, and salt, has become a staple of restaurants, and homes, worldwide.
The powder is the dehydrated sauce, a brick red powder.
Why the heck would you want to turn sriracha into a powder?
Read on…
EXPERIENCE
The flavor of liquid Sriracha is spicy, and savory. The powder is a bit different.
At first, the powder is slightly sweet. Then it turns into a fiery burn, on the palate!
The sauce is generally something added afterward. A heat adjustment, with a little more savory kick. This works with a lot of simple Asian dishes that are made with limited ingredients, mostly flavored with salt, that activates the flavors of the vegetables, and/or meats.
Here, the powder can
there is a case to be made for it as a contrast with sweets, both in sauces, cocktail rims, and even the odd baked good, or two.
CULINARY GEOGRAPHY
Huy Fong Foods Sriracha is the Number One selling hot sauce around the world. The origin and history of Sriracha is debated, although the sauce is named after the coastal city of Si Racha, in Chonburi Province of eastern Thailand, but the top sauce in the world is made by Huy Fong Foods, in Southern California, the company of a Chinese-Vietnamese-American entrepreneur. Its popularity spawned legions of imitations, and spurred other local hot sauces of Southeast Asia to call themselves “Sriracha.”
TRADITIONAL USES
- None. (It has always been used as a liquid.)
IMPROVISATIONAL ‘RIFFS’
Excellent for any application where the liquid would add unwanted moisture, or are hydrophoic, including:
- dry baking
- mayonnaise / aiolis
- rubs, and dry seasonings.
- In a spicy Asian peanut butter cookie
- Add a touch to a dried apricot scone, for a little pop.
- Better for spicy mayos/aiolis, as the powder won’t badly interact with the oils.
- Fold the powder into lightly sweetened whipped cream; serve with: Fried chicken and waffles, Grilled pineapple, Roasted peaches.
THE BACKSTORY
Sriracha takes its name from the coastal town of Si Racha, in Thailand. Roughly translated, the town name means “royally favored. Given the success of Sriracha, the town may well be.
In the early twentieth century, Thanom Chakkapak, a local woman, is widely credited with creating a chili sauce, for seafood.
The original version:
- Was thinner, and less sweet, than modern American Sriracha;
- Emphasized the heat of fresh chilis, garlic, vinegar, and salt
- Was primarily used as a dipping sauce for seafood, especially shellfish.
Sriraja Panich, one of the earliest commercial Thai brands, helped standardize and spread reach the sauce, within Thailand.
AKA
Spanish: Polvo de Sriracha
French: Poudre de Sriracha
Italian: Polvere di Sriracha
German: Sriracha-Pulver
Portuguese (Brazil): Pó de Sriracha
Dutch: Sriracha-poeder
Swedish: Srirachapulver
Danish: Sriracha-pulver
Norwegian: Sriracha-pulver
Finnish: Sriracha-jauhe
Polish: Proszek Sriracha
Czech: Sriracha Prášek
Hungarian: Sriracha Por
Greek: Σκόνη Σριράτσα
Russian: Порошок Срирача
Turkish: Sriracha Tozu
Arabic: مسحوق سريراتشا
Hebrew: אבקת סריראצ’ה
Hindi: श्रीराचा पाउडर
Thai: ผงศรีราชา
Chinese (Simplified): 是拉差粉
Chinese (Traditional): 是拉差粉
Japanese: シラチャーパウダー
Korean: 스리라차 가루
Get top quality from our friends at SpiceJungle..
Reviews
There are no reviews yet.