Si Racha Original · The First Sriracha

Nam Phrik Sriracha (Sriraja Panich Chili Sauce)

🌶️

Photo coming soon

The fiery, garlic-heavy American sriracha sold worldwide is actually a spicier reinvention — the original Thai sauce this coastal town gave its name to is noticeably sweeter and milder.

A thick, garlicky chili sauce made from prik chee fah chilies, garlic, vinegar, sugar and salt, aged for months before bottling, poured over grilled seafood, omelettes and fried rice at seaside restaurants and food stalls up and down the Chonburi coast.

Why it's made this way: The sauce was first bottled in the 1930s by Thanom Chakkapak, a home cook in the town of Si Racha, as a condiment for the local seafood, and it went on to lend its name to what became one of the world's best-known hot sauces.