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Posted on May 1, 2013

How Much Do You Know About Sriracha?

Find out if you're truly an expert on the King of Condiments.

So you put Sriracha on everything you eat, huh? Big whoop, buster. Join the club. Here's the real test of loyalty: Does your saucepertise extend beyond practical application? Do you understand where Sriracha's coming from, and where it's going, and what lies deep in its soul? Now is the Moment of Truth.

Please note: There are more versions of the sauce around now than you can shake a stick at, but all the questions here refer to the original version of (American-style) Sriracha made by Huy Fong Inc.

  1. 1. What color is the cap on a Sriracha bottle?

    Correct! 
    Wrong! 

    So fresh and so green. Accept no substitutes.

  2. 2. How many ingredients are used to make it?

    Correct! 
    Wrong! 

    The five main ingredients are chiles, vinegar, sugar, salt, and garlic. The bottle also lists potassium sorbate and sodium bisulfite (preservatives), and xanthan gum (an emulsifier).

  3. 3. What kind of animal is on the front of the bottle?

    Correct! 
    Wrong! 

    Thus the affectionate nickname "rooster sauce."

  4. 4. Where is Sriracha produced?

    Correct! 
    Wrong! 

    Huy Fong founder David Tran was born in Vietnam and first started experimenting with hot sauces there, but emigrated to the United States and started his business in Rosemead, CA.

  5. 5. What year was Sriracha first distributed in the U.S.?

    Correct! 
    Wrong! 

    Huy Fong was founded in 1980 and started selling the Sriracha we know and love a few years later.

  6. 6. What kind of chile pepper is it made with?

    Correct! 
    Wrong! 

    The sauce is made with red jalapenos grown nearby in California. They're mainly harvested in September and October and are processed less than a day after picking.

  7. 7. What's the Scoville heat rating of the sauce?

    For comparison, Frank's hot sauce clocks in at 450 Scoville units and Dave's Insanity sauce at 180,000 (!)

    Correct! 
    Wrong! 

    In the words of saucemaster David Tran: "Hot sauce must be hot. If you don't like it hot, use less. We don't make mayonnaise here."

  8. 8. How many bottles of sriracha were produced in 2012?

    Correct! 
    Wrong! 

    That's enough to fill about five Olympic-size swimming pools.

  9. 9. Which is NOT one of the languages printed on the bottle?

    Correct! 
    Wrong! 

    The ingredients are written in Vietnamese, Chinese, English, French, Spanish.

  10. 10. What does the word "Sriracha" mean?

    Correct! 
    Wrong! 

    The sauce is named after the town Sriracha in Thailand, and this is a rough translation of the Thai word (sri = glory, and racha = king). You can read more about it here.

  11. 11. Which is the most expensive per gallon?

    Correct! 
    Wrong! 

    That sauce don't come cheap at about $21/gallon. Based on average U.S. prices 2009-2012, beer is around $10/gallon and gasoline around $3.60.

  12. 12. Which animal appears on the bottle of a knockoff competitor?

    Correct! 
    Wrong! 

    Unicorns ARE pretty awesome, but this stuff won't taste as good. Here's how to spot impostor sauces in the wild.

  13. 13. How many calories are there in a 1-teaspoon serving of Sriracha?

    Correct! 
    Wrong! 

    Go ahead, consume vast quantities without guilt.

  14. 14. How much does Huy Fong spend on Sriracha advertising every year?

    Correct! 
    Wrong! 

    The company has never advertised, preferring to let the sauce's legend spread by word of mouth. Seems to be working.

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Run free, my child, and spread the sweet, spicy gospel of truth.