We love Sriracha Hot Chili Sauce. It’s great on all Oriental foods, as well as on our favorite hot chicken wings recipe. But in a recent conversation with our doctor, a hot sauce loving foodie himself, he told us he was unable to find the plastic squeeze bottle of Tuong Ot Sriracha pictured here.
This led us to this post – a comparison of *real* sriracha sauce with a lesser quality one.
The Ka-Me brand is definitely inferior in taste, texture and ingredients, as well as heat-level (or lack thereof).
Tuong Ot Sriracha is made from sun ripened chiles, sugar, salt, garlic, and distilled vinegar.
Ka-Me is made from water, red chili, sugar, garlic, salt, and rice vinegar.
We think the sun ripened chiles help to make the Tuong Ot Sriracha much thicker and bolder, while the Ka-Me starts with water as the first ingredient, resulting in a much thinner sauce.
Here’s a shot of the 2 sauces side by side:
Huy Fong’s Tuong Ot is the thicker, richer sauce on the left. The Ka-Me is on the right.
While the Ka-Me is a “Product of Thailand”, we think the American made Huy Fong product is far superior. We’ve not yet bought any “authentic” sauce from a Thai grocer – typically with no preservatives – therefore needing refrigeration.
Pronunciation of Sriracha:
Wikipedia says, as best I can manage, “see ra’ cha” but I usually call it “sir ra’ chee” … good luck finding out how to really say it!
Author David Chute has written an excellent article about David Tran, the creator of Tuong Ot Sriracha and founder of the Huy Fong Foods family, originally published in Los Angeles magazine, April 2001: David Tran: The Emperor of Hot Sauce – a great history and behind the scenes look at Huy Fong and it’s flagship product!