Have you ever tasted Sriracha sauce? It seems that its flavour is truly unique, typical of the province of Chonburi in Thailand, and it is now widespread and loved all over the world. It is a spicy sauce with a very distinctive aftertaste and a heat level of between 1,000 and 2,500 SU. It is relatively easy to find in shops, but if you want, you can also try making your own homemade version.

Sriracha, taste and pairings

The flavour of sriracha is associated with the “fifth taste”, umami, a flavour that is really difficult to define, intense... pleasant... rounded... perhaps we will devote more attention to it later. But how is this sauce used, and what are the most suitable pairings? This sauce lends itself to many combinations, excellent with carrots, cucumbers, chicken, eggs, seafood and octopus, soups and noodles.

The ingredients of Shiracha

To prepare this typical Thai sauce, you will need:

• Fresh jalapeño chillies
• Whole garlic cloves
• Brown sugar and white vinegar.

For the preparation, we recommend the recipe published on Seriouseats.com,

where you will also find useful tips for proper storage.