Talk:Sriracha

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[edit] MESS!

This has to be one of the most poorly-worded entries on Wiki! I already know what the stuff is, yet after reading this mess, I am left scratching my head.

I am new to wiki. Is it considered rude to rewrite from scratch?

I hate to be critical; surely the original poster is not a native English speaker. —Preceding unsigned comment added by 64.48.78.23 (talk) 01:59, 6 June 2008 (UTC)


[edit] scoville units

Anyone know how many Scoville Units this sauce has? —The preceding unsigned comment was added by Foodmarket (talk • contribs) 04:00, 2 January 2007 (UTC).


I wanted to know this too... Pvt. Green 22:42, 5 July 2007 (UTC)

Hard to say, I think. Each company and brand may and most likely uses different peppers and different concentrations. I'd guess the scoville units vary. tyx 17:26, 27 August 2007 (UTC)
I think the Scoville units listed in the article, "It averages a scoville rating of 2,000" has to be incorrect, at least for "true" Sriracha (green cap, etc). From my experience. I can literally drink McIlhenny's Tobasco (2,500-5,000) with basically no effects, yet any more than a pea-sized drop of Sriracha (and a small pea at that) has me reaching for a drink. Either I'm getting some really good stuff, or this article is very wrong. 209.153.128.248 —Preceding unsigned comment added by 209.153.128.248 (talk) 16:35, 4 September 2007 (UTC)

[edit] SPIRACHA

My brother is addicted to this stuff he goes through a huge bottle every month by himself! I go to the markets and restaurants and I have seen the name "sPiracha" and not sriracha. Has anyone seen the use of this name before? Because if so we should add a link directing the search word of spiracha to sriracha sauce. I will try and find that brand of chili sauce that either is imitating the name or is a lost in translation thing or just another typo by the manufacturer. --Neoking 07:13, 8 June 2007 (UTC)

Does the sPiracha have a green cap? This would be a novel way to get around the classic "cap test". 209.153.128.248 —Preceding unsigned comment added by 209.153.128.248 (talk) 16:37, 4 September 2007 (UTC)
  • I vaguely recalled having seen the sPiracha in a restaurant a few years back. Except for the name, it looks identical to the Huy Fong brand - down to the rooster.

A copy, apparently. Amazon still has a link for it (as of 10/21/07) but the name on the bottle in the photo says 'sRiracha'. —Preceding unsigned comment added by 70.123.150.22 (talk) 17:48, 21 October 2007 (UTC)

Sriracha was trademarked by Huy Fong, so other makers have to circumvent it by using these silly names. Even the Thai original has to use "Sriraja" instead when they export it. I'm sure a lot of people in Thailand are quite pissed about it.Suredeath 04:09, 13 November 2007 (UTC)

LOL, Suredeath. I once read about Nissin trademarking (or patenting) some curry-making process in India, with a similar result. At least with Sriracha, there's a third country (US) involved -- imagine if Huy Fong had usurped the name in Thailand proper! Which is basically what Nissin did. 64.48.78.23 (talk) 01:44, 6 June 2008 (UTC)

[edit] Is this "Cock sauce"?

I've heard people refer to a hot sauce as "Cock sauce". Seeing the rooster and scoville rating, that'd be my guess, but it's hard to know for sure. Mbourgon (talk) 18:40, 17 April 2008 (UTC)

It is a term that's used to refer to Sriracha sauce. The page Cock sauce redirects to this article. Gh5046 (talk) 18:42, 17 April 2008 (UTC)