Sriracha Hot Chili Sauce from Thailand originated in the coastal town of Si Racha in the 1930s, created by La-Orr Suwanprasop and later popularized by Thanom Chakkapak’s “Sriraja Panich” brand. Unlike the thicker, sweeter American version made famous by Huy Fong Foods, Thai Sriracha is typically thinner, tangier, and more garlicky, often used as a dipping sauce for seafood and omelets. It’s made from fresh red chilies, garlic, vinegar, sugar, and salt, and has deep roots in Thai culinary tradition, with some influence from Cantonese chili-garlic sauces brought by early immigrants.
