Sometimes to make a delicacy, you need to sacrifice a town.
Spice: 2/5 Trader Joe’s has joined the onslaught of Sriracha knockoffs with its garlicdominant Thai concoction, although watered down and slightly off the mark of the original rooster sauce. Had the characters in “True Blood” had a bottle of Trader Joe’s Sriracha, things would be much different.
In Britain, too, cooks rave about Sriracha's simplicity and magical warming properties.
It goes into not only such Tunisian favourites as couscous and spicy seafood pasta, but a multitude of global dishes.
For the connoisseurs of a condiment made in California by an eccentric former farmer-turned major in the South Vietnamese Army, these are worrying times.
On Friday, a judge is due to decide the fate of the factory where David Tran makes Sriracha hot sauce, pitting locals who claim its fumes have made them sick against a global community of foodies whose spice receptors go into spasms of delight at the very mention of its name.
We’d recommend this for cooking just like we’d recommend a cheap wine for added complexity in an Italian dish.
Spice: 2/5 A staff favorite, Flying Goose soars dangerously close to the Huy Fong frontrunner, occasionally forcing our taste buds to deceive their diabolical lust for the original rooster sauce in exchange for a different red bottle.