Robust and with a nutty, pungent earthiness behind the heat, it gives a range of dishes a vivacious and dynamic backbone with more complexity than most other hot sauces offer.
A strand of dried chilles hangs outside a spice shop in Nabeul, Tunisia.
For the connoisseurs of a condiment made in California by an eccentric former farmer-turned major in the South Vietnamese Army, these are worrying times.
On Friday, a judge is due to decide the fate of the factory where David Tran makes Sriracha hot sauce, pitting locals who claim its fumes have made them sick against a global community of foodies whose spice receptors go into spasms of delight at the very mention of its name.
After we reveal to Sriracha that the whole date was recorded, Dave sits him down for a Q&A and finds out if there will be a second date.
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It goes into not only such Tunisian favourites as couscous and spicy seafood pasta, but a multitude of global dishes.
Today, Tran’s Huy Fong Foods, the maker of sriracha, sells a staggering million worth of the rooster sauce.
Spice: 4/5 There’s a reason why we douse our entrees, appetizers and bodies with this delicate balance of garlic, vinegar and chili like an addict chases a fix.
In Britain, too, cooks rave about Sriracha's simplicity and magical warming properties.
Yotam Ottolenghi makes a syrup from Sriracha to add to his kimchi omelette, while Gizzi Erskine says her "Sriracha obsession is bordering on crazy".