Sriracha sauce originated in Si Racha, a coastal town in eastern Thailand. In the 1940s, a Thai woman named Thanom Chakkapak created the sauce, initially for her friends and family. She later commercialized it as Sriraja Panich, which became Thailand's best-selling chili sauce.

Key Milestones
1940s: Thanom Chakkapak creates Sriraja Panich in Si Racha, Thailand.
1980s: Vietnamese refugee David Tran starts producing a thicker version of Sriracha in Los Angeles, California, under the brand Huy Fong Foods.
His version, often referred to as "rooster sauce" due to the rooster logo, becomes widely popular.

2010: Huy Fong Foods expands its operations with a new 650,000 square foot facility in Irwindale, California.

2013: The city of Irwindale files a lawsuit against Huy Fong Foods over odor complaints, leading to a temporary halt in production, known as "The Great Sriracha Panic".

Cultural Significance
In Thailand, Sriracha is commonly used as a dipping sauce for seafood and omelets. In Vietnamese cuisine, particularly in North America, it's a popular condiment for pho, fried noodles, spring rolls, and more3. Sriracha has also made its way into various dishes and snacks worldwide, from burgers and eggs to jams and cocktail
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