Talk:Sriracha/Archive 1

cock
This sauce is more commonly referred to as simply 'cock sauce' than 'hot cock sauce,' and you'll only call it 'rooster sauce' if your grandmother's at the table. Perhaps the article should reflect this. — Preceding unsigned comment added by 71.236.247.40 (talk) 02:55, 5 September 2006 (UTC)

Origins Dispute
According to NYT, the srirachi sauce that has the rooster on it and by Huy Foods was invented in Los Angeles, California USA.

http://www.nytimes.com/2009/05/20/dining/20united.html?pagewanted=2&_r=3

Even if it was "recreated" as some people are arguing at the bottom of this discussion, we should certainly add in the fact that David Tran recreated it in USA with an aim to make it more palatable to Americans. — Preceding unsigned comment added by Staplez1055 (talk • contribs) 18:05, 14 January 2011 (UTC)

Image
The image is terrible. There is no need for a hand to be in the picture and the bottle is at an awkward angle. Since this sauce is supposedly so popular, someone upload a better piture. —Preceding unsigned comment added by 92.62.126.33 (talk) 16:38, 16 March 2010 (UTC)
 * I have a bottle, i suppose i can make a better one? MrMacMan  Talk  23:03, 16 March 2010 (UTC)

Advertising
Advertising parts removed from article. Redundancies removed from article. Generally cleaned up. Please mark as no longer advertising/spam. —Preceding unsigned comment added by 208.120.141.96 (talk) 16:29, 15 December 2009 (UTC)

Pronunciation
ศ  รี   ร   า   ช    า s ri r a ch a

Mike Hayes (talk) 07:49, 26 February 2009 (UTC)


 * I'm afraid you're mistaken. This is the same word as the name of the district, and would be Si Racha according to RTGS. Thai words, especially those loaned from Sanskrit, are often pronounced differently from spelled. --Paul_012 (talk) 16:28, 27 February 2009 (UTC)

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)

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)

I emailed the company and they said that they do not have a Scoville Units measure for the Sriracha Sauce. One feature of the sauce is that it changes slightly, and changes color, with the harvest and the seasons; so the Scoville might change a bit as well. I do agree with the poster above that it certainly must be way over the 2,000 - 5,000 range typical of Tobassco regardless. — Preceding unsigned comment added by AnnaZed (talk • contribs) 18:43, 28 September 2011 (UTC)


 * 2,000 scoville. It's quite mild.188.118.138.18 (talk) 12:23, 30 April 2013 (UTC)

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)

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)
 * 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.


 * 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)

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)
 * Extra popular after The Oatmeal. 3&#124;9&#124;3&#124;0&#124;K (talk) 15:33, 24 November 2012 (UTC)

203.185.189.131 (talk) 03:21, 3 September 2008 (UTC) Would anyone consider contacting the manufacturer directly? Why mok about non native english speakers writing here when the experts about this sauce seem to reside in the US? PAP203.185.189.131 (talk) 03:21, 3 September 2008 (UTC)

Yes this is "cock sauce." I've also heard "rooster booster." BonzoESC (talk) 15:36, 25 January 2010 (UTC)

Trademark
The word "Sriracha" does not seem to be specifically trademarked. Huy Fong has trademarked "Tuong Ot Sriracha", which does literally mean Sriracha Chili Sauce, but only as presented on the label. (The USPTO states sic "NO CLAIM IS MADE TO THE EXCLUSIVE RIGHT TO USE "TUONG OT SRIRACHA" APART FROM THE MARK AS SHOWN"). V. Thai Food Product Co., Ltd. has a trademarked product with "Tuong Ot Sriracha" in its name here. Ando228 (talk) 16:12, 30 September 2008 (UTC)


 * Sounds interesting, can you provide some information on how you learned about that, like a news article or press release? I'm assuming that you're referring to "Golden Mountain Sriracha Panich". I'll look around too. Ando228 (talk) 16:16, 1 October 2008 (UTC)

Pronunciation
Spoke to a rep of Huy Fong some years ago, asked how to pronounce, he said "Shri-ra-cha" ...the "Shri" is pronounced a little "loose or windy at the first part" (my words not his, describing the sound he made). It is not see-ra-cha or seer-ra-cha.66.142.142.52 (talk) 16:52, 5 May 2009 (UTC) —Preceding unsigned comment added by 66.142.142.52 (talk) 16:50, 5 May 2009 (UTC)

Huy Fong is not the authority on how to pronouce Sri Racha.Suredeath (talk) 21:23, 18 June 2009 (UTC)

Technique
I added a section on how a technique on how to avoid the bottle spraying sriracha (cock sauce) when opening. I consider this the appropriate venue for this warning/information as I have both gotten some in my eye and had it burn and water for 10+ minutes, as well as stained what were otherwise beautiful white painted cupboards with this tasty sauce. I use this sauce at least once daily and I find it hard to believe that my input would be totally and completely deleted because it was written in the 2nd person and considered a 'how-to'. If the style of my writing and the person it was written in really offends somebody else that much shouldn't they take it upon themselves to present the same information in a better way - instead of simply discarding it? Yes Laws (user) I'm looking at you. I hope you can find it in your heart to put that warning back in somehow lest somebody else (or even you) suffer burning eyes and stained paint that could have been avoided. —Preceding unsigned comment added by Innovati (talk • contribs) 06:14, 27 July 2009 (UTC)


 * Unfortunately, apart from Wikipedia's policy of not being a manual, guidebook, textbook, or scientific journal, even if your warning was rewritten in a factual style, it would still need to be proven to be in accordance with Verifiability. First-hand personal experience alone generally isn't enough to warrant inclusion of a piece of information in Wikipedia. If you could find reliable sources mentioning the hazard of sauce-bottle-opening, your edit would fare much better in being accepted. --Paul_012 (talk) 10:33, 27 July 2009 (UTC)


 * Sorry Innovati - it wasn't anything personal. I use this stuff daily, and I've even wiped my eyes before washing my hands, throwing me into a fit, haha. If you can find some reliable sources that mention this occurrence, it can be worked in. As far as other edits go, the format is in the third person. As someone who came from another wiki, one that was video game wiki, I had a hard time adjusting to it at first. I just reminded myself to substitute 'one' for 'you' whenever I was writing. Good luck. Visit my talk page with any questions. Law type!  snype? 10:40, 27 July 2009 (UTC)


 * Well, I could easily video this occurrence and upload that elsewhere (like Youtube or Vimeo). Would that be enough for it?  Maybe I ought to make a warning video anyway so people there don't suffer the same fate as my poor right eye did :-/ Innovati (talk) 14:04, 27 July 2009 (UTC)


 * For the sake of people reviewing this discussion, your paragraph, which was reverted, [was here], rev 304411215, and it reads: «Proper handling of the bottle is important once you’ve been using the sauce for a while, simply holding the bottle upright with a firm grip as you twist the top often sprays sriracha (Cock Sauce) everywhere. In order to keep the sriracha (Cock Sauce) from spraying into the eyes where it can irritate, or on clothes where it may stain - instead it is better to hold the bottle inverted over the dish you will be adding the sauce to before twisting the tip. This will either stop the spray altogether, or at least greatly reduce the radius of the spray and keep it better contained - keeping you cleaner and happier.»  If you made a Youtube video demonstrating this (bonus: demonstrating the painful stainful lulz that ensue if You're Doing It Wrong), then maybe (I emphasize maybe) it could be in the entry's "See Also" section. I don't know if there's official criteria to what can go in "See Also" and what it would encompass vs exclude, so if you put a link to your video there, people could still delete the link, enforcing some Grand WikiRule or other.  But you will have at least made a nice and helpful Youtube video, for which many Youtube viewers, if not WP readers, would be grateful.  (Incidentally, I would do the upside-down bottle-squirt not directly over my food, but on a different part of the plate, or a corner of the bowl, and then mix maybe just some of that into the food-- because if I squeezed the bottle too much and a big blob of sriracha is on my food and, well... you can un-add Wikipedia content, there's no un-adding sauce.  "Waiter, revert my soup please!!" etc.) —sburke@cpan.org (talk) 07:11, 22 April 2012 (UTC)


 * In response to your question, probably not. You might want to take a look at Reliable sources. --Paul_012 (talk) 07:06, 2 August 2009 (UTC)

Edit war between myself and kintetsubuffalo
It seems like I'm talking to myself here. Nobody else is providing any explanation whatsoever for their edits. 99.231.241.146 (talk) 11:18, 3 November 2010 (UTC)
 * a) I feel no need to justify myself to an IP.
 * b) company websites are not reliable sources.
 * c) several editors have reverted you now, not just me.
 * d) new comments go at the bottom of talkpages.
 * Your edits are not being accepted here because they are sketchy. Go do something productive and stop warring.--Chris (クリス • フィッチ) (talk) 11:23, 3 November 2010 (UTC)

I guess I should have handled it better. First, of all, this isn't the first time this article has been through edit war about its origin, I was heavily invested in this article. So I'm in a bad mood when this thing happened again. First of all, you should READ the article first. The existing sources already clarify its nation of origin. I see no reason why company website should be taken over them. Suredeath (talk) 11:39, 3 November 2010 (UTC)

Show me where Wikipedia established IP users as second-class Wikipedians. 99.231.241.146 (talk) 11:41, 3 November 2010 (UTC)
 * Ah, screw it. You win. You live in Japan. I'm Japanese, so I know how rare BOTH Thai and Vietnamese cuisine is there. I'll stop editing now. Just promise me you'll go into a Vietnamese restaurant if you're ever in Vietnam (or USA, for that matter). 99.231.241.146 (talk) 11:48, 3 November 2010 (UTC)
 * I didn't invite you to use my name, so I have redacted it. I never claimed Wikipedia established IP users as second-class Wikipedians. I said I feel no need to justify myself to a contentious IP. I doubt you're Japanese, as quick to fight as you have been. And, no, Thai and Vietnamese food is not rare here, I regularly enjoy both.--Chris (クリス • フィッチ) (talk) 11:52, 3 November 2010 (UTC)
 * Chris, I'm totally on your side regarding the edit war. However, do you realize your full name and email address is publicly available based on the images you've uploaded to WP? Just a reminder since you seem concerned about privacy... Nherdboi (talk) 04:26, 5 November 2010 (UTC)
 * Wow, you really are taking this very personally. Calm down. Also, do you realize how racist your above comment is? Japanese are no more inherently docile than any other race. That you would suggest so genuinely offends me. 99.231.241.146 (talk) 11:55, 3 November 2010 (UTC)
 * Ah, the racecard, I wondered when you would get around to dropping that, or Godwin's law. Japanese are by no means docile, they're just more polite than you. I have the highest respect for them.--Chris (クリス • フィッチ) (talk) 12:03, 3 November 2010 (UTC)
 * HA HA! Even if I showed you my Japanese face, you still probably wouldn't believe that I'm Japanese because HOW DARE would I argue with you? 99.231.241.146 (talk) 12:08, 3 November 2010 (UTC)
 * Come on you two, this personal aggravation really isn't helping - if you can't make any helpful contributions to the discussion about the sauce, how about you just chill and walk away? -- Boing! said Zebedee (talk) 12:11, 3 November 2010 (UTC)
 * Good idea. I'm going to walk away from WP now because he's obviously fuming. Please see his reaction on his user page to a perfectly reasonable question I asked him... wow... 99.231.241.146 (talk) 12:14, 3 November 2010 (UTC)
 * That's not walking away, that's carrying on the fighting! Please, just stop. -- Boing! said Zebedee (talk) 12:17, 3 November 2010 (UTC)
 * I live in Thailand and I've eaten in Vietnamese restaurants in a number of countries in the region (though not in Vietnam yet, unfortunately), and yes, they have a sauce that seems pretty much the same as Thai Sriracha sauce. But the presence of a type of sauce in a Vietnamese restaurant does not prove Vietnamese origin - I've had tomato ketchup in restaurants in Nepal, but that doesn't make it Nepalese. The article does mention the Vietnamese equivalent, and any further information about Vietnamese origin would be welcome (but it needs to be more than "Go look in a restaurant"). New claims must be sourced - but even if sourced, it would still not justify removing the bit about today's Thai Sriracha sauce being named after the town. -- Boing! said Zebedee (talk) 12:00, 3 November 2010 (UTC)

Article protected
I've applied full-protection to the article (I reverted to a pre-edit-war version of the article as well, secure in the knowledge that I've reverted to The Wrong Version). You all have a week to sort this out. TFOWR 11:46, 3 November 2010 (UTC)
 * No, no; no need for that. They win. I give up. Wiki alpha-males to the rescue! 99.231.241.146 (talk) 11:49, 3 November 2010 (UTC)
 * It's not about win-or-lose, it's about reliable sources and not accusing multiple editors of vandalism.--Chris (クリス • フィッチ) (talk) 11:55, 3 November 2010 (UTC)

Sauce source
Now that the fighting has died down, I've had a nice lunch of mushrooms and noodles perked up with some Sriracha sauce, and I've done a bit of searching to see if I could find evidence for a Vietnamese origin. The recent war started with an edit with the comment "The world's largest producer of sriracha claims the sauce is native to Vietnam. "

However, I have checked that source, and I can see no such claim there. All it says is that the founder of the company was making his own "Pepper Saté Sauce" in Vietnam before moving to the US, and later started making Sriracha sauce. It says nothing about the origin of Sriracha sauce itself.

I found another reference to Huy Fong Foods, at, which says "David Tran came to the U.S. from Vietnam, eventually landing in Los Angeles in 1980. He couldn't find a chili sauce that he liked, so he decided to make his own, which he sold out of the back of his van. As his following grew, he moved into a processing facility in Rosemead, a Los Angeles suburb, and began adding other sauces—sriracha, named after the traditional Asian chili sauces from the seaside town of Si Racha, Thailand, was by far his most successful. Tran's Huy Fong Foods now sells more than 10 million bottles of it a year."

It also says "While no one disputes the deliciousness of the sauce, there is some contention regarding its origin. "The sriracha sauce is not traditional," claims William. "My father made it to satisfy his own taste." Pim Techamuanvivit, the author of The Foodie Handbook and the blog chezpim.com, disagrees. "It's the same Thai sauce that I grew up with," she says. "It's like taking ketchup to China and saying that you invented it and, coincidentally, decided to call it ketchup."

So, I see nothing to contradict the origin as being Sriracha, in Thailand - and, in fact, a Huy Fong sauce source that supports it. Hope that helps. -- Boing! said Zebedee (talk) 15:29, 3 November 2010 (UTC)

version comparison
"The version produced in the U.S., primarily by Huy Fong Foods is different in flavor, color, and texture from the Thai version." I'd like to see side-by-side pictures or Thai and American (or other popular recreation) version to know what is available in my location resemble the most. --DynV (talk) 06:07, 8 April 2011 (UTC)
 * Next time I buy a bottle of the Sriraja Panich original I'll take photo -- Boing! said Zebedee (talk) 07:45, 8 April 2011 (UTC)

Article reads like an advert for Huy Fong
An IP editor tagged this article, and I concur, that it reads like an advertisement. You'll notice that the Huy Fong brand is mentioned in every single paragraph. We need to rewrite this to be neutral; the Huy Fong variety needs to be mentioned at most once as an example of a popular brand. More focus can be placed on its use in various types of cuisine without mentioning any brand. Elizium23 (talk) 01:08, 19 September 2011 (UTC)


 * I'm not sure that you are right about this Sriracha Sauce is a brand manufactured by one company rather like Tobassco Sauce is a brand though there are lots of Louisiana hot sauces. — Preceding unsigned comment added by AnnaZed (talk • contribs) 18:52, 28 September 2011 (UTC)


 * If you read the article, you will see that sriracha is a type of sauce, of which Huy Fong's brand is the most popular in the United States. For example, here is a photo of "Flying Goose" brand sriracha: File:Sriracha hot chilli sauce.jpg. Elizium23 (talk) 19:11, 28 September 2011 (UTC)


 * I have finally taken some action and removed most of the blatant references to Huy Fong. Two remain: one in the lead paragraph and one in the photo caption. I believe this constitutes due weight as a major manufacturer of this type of sauce. Unfortunately, a lot of content was removed in the process. This article sure could use some more fleshing out. If anyone out there finds good reliable third-party sources that discuss sriracha sauce, please add some material to the article. Thanks. Elizium23 (talk) 02:41, 10 October 2011 (UTC)


 * Part of the problem is the emphasis in the sources. The NYT source is primarily about Huy Fong, with other manufacturers mentioned in passing. Flatscan (talk) 04:28, 19 October 2011 (UTC)


 * I see IP 76.208.161.169 rewrote parts of the article on Oct 30 to emphasise Huy Fong again (inserting a number of blatant falsehoods at the time). IP 174.113.240.160 has just reverted it, and I support that reversion - the changes which make it sound like it was all an invention by some Vietnamese bloke, that it wasn't of Thai origin, and is not thought of by the Thais as Thai, were all unsourced POV. -- Boing! said Zebedee (talk) 06:15, 13 November 2011 (UTC)
 * And I've removed the bit in the opening paragraph naming Huy Fong as the most popular in the US and Flying Goose as widely distributed in Europe (the sentence had been added fairly recently), as neither was sourced and without evidence they seem like undue weight. In Europe, there are many brands available - I see no evidence that Flying Goose is dominant. And emphasis on US/Europe only seems like undue weight too - how about brands from the country/ies of origin? I'll try to find some NPOV material I can use to flesh out this article when I have time -- Boing! said Zebedee (talk) 06:23, 13 November 2011 (UTC)
 * I've also just made this change - the use in Vietnamese cooking is not specifically American, it's general. -- Boing! said Zebedee (talk) 06:28, 13 November 2011 (UTC)
 * Actually, I've put a mention of Huy Fong back, but in the second paragraph, as it does appear to be a brand that has popularised the sauce to a great extent. Also, doing some searching, it looks like a lot of American consumers conflate "Sriracha" with Huy Fong, thinking it's the brand - probably because it is highly prominent on the bottle - so the confusion does seem understandable. I think where it is now should be about the right weight for the current coverage. It also sounds like Huy Fong is a slightly different product/cultural concept to traditional Thai sauce, so I could see a larger article having a section on the US angle - but it would need to be balanced and reliably sourced. As I say, I'll see if I can find good sources to expand the article -- Boing! said Zebedee (talk) 06:46, 13 November 2011 (UTC)
 * Aren't we being a little bit dramatic with an under-200-words article? I've created Sriracha sauce (Huy Fong Foods), since the specific brand is notable by itself. Information about Huy Fong's version should go there. --Paul_012 (talk) 09:58, 14 November 2011 (UTC)
 * Hi. The only reason for the "drama" is that this article has been experiencing a slow-burn edit-war for some reason (I know, it really doesn't look like something anyone would edit-war over). It really needed to be sorted out - and when there has been edit-warring, I think it helps to explain what changes one makes and why. Anyway, splitting out a separate article for the Huy Fong product seems like an ideal solution - many thanks for that (PS: Welcome back from your indefinite extended leave :-) -- Boing! said Zebedee (talk) 10:26, 14 November 2011 (UTC)