The flavor of both Thai and popular non-Thai versions is dominated by its central ingredient, hot chilies. To achieve a blend of hot, sweet, and spicy, other items such as sugar, salt, garlic, and vinegar are typically added. Traditional Thai Sriracha tends to be more tangy and thinner than non-Thai, which is often thicker in texture. Versions featuring lemon grass, ginger, galanga and other exotic flavors have been introduced in Thailand for the export market.
Originally exclusively a fresh sauce domestically consumed, Sriracha sold as a prepared product typically contains preservatives such as potassium sorbate, sodium bisulfite, and citric acid to maintain its shelf life before and after opening.
In Thailand, Sriracha is frequently found as a dipping sauce, particularly for seafood. Beyond its native boundaries Sriracha serves as a general-purpose hot sauce in a variety of cuisines, appearing anywhere from a condiment for Vietnamese ph? to a topping for sushi rolls and pizza in the United States. Increasingly Sriracha is used in snack foods in America, appearing in a sauce for buffalo wings, atop French fries, sandwiches, pasta sauces, even combined with parmesan cheese on hot popcorn.
There are many different brands of Sriracha sauce in Thailand. The first mass marketed Thai-produced Sriracha is made by Sriracha Panich . Sriracha Panich was eventually taken over by the Thai Theparos Food Products Public Company Limited of Thailand which continues to market the sauce under the label "Golden Mountain Sriracha Panich". The popular “Sriracha” of American Asian food shops, restaurants, and tables is a proprietary product of Huy Fong Foods, which has trademarked the name there. Due to the rooster graphic on the bottle, Huy Fong's product is known colloquially in the U.S. as "rooster sauce." Thus importers of even authentic “Sriracha” type hot sauce may not use the term “Sriracha” for their products in the U.S., including Golden Mountain.