Sriracha’s wiki page filled me in on some historical details and various facts that were heretofore unknown to me. Such as:
· The name is actually a catch-all term for hot sauces from the Sriracha region of Thailand.
· The sauce that is found here in the US can remain unrefrigerated thanks to sodium bisulfate. Sodium bisulfate is a common preservative found in wine and veggies.
· That Huy Fong Foods, the makers of the popular American version, have trademarked the name Sriracha thus preventing the import of Thai hot sauces with Sriracha in the name.
And why is that last point sad? If it will please the court, allow me to present Exhibit One…
Yes, my friends, you are looking at bottles of Extra Garlic, Galanga, Super Sour, Lemongrass, Onion, and Ginger variations of Thai-only Sriracha. The mind boggles at which I’d want to try first! I fear that Leanne and I are going to have to spend our Honeymoon in Thailand. I picture us both wearing a Chewbacca-esque bandolier of the various flavors of Sriracha. Ah romance!
Don’t think for a moment that this will be the only time I’ll be playing my Sriracha trump card. You can expect many updates as to what I’m using Sriracha on, with, or whatever. Also expect to find out what the legal department says regarding the import of trademark restricted hot sauces.
1 comment:
We may be able to get some additional Sriracha our way - traditionally, you can't have trademark protection for a name that is descriptive of the product with which the name is associated with.
Now we just have to school the courts that Sriracha means "hot sauce" - and then teach the American public the same. Let the Thai lessons begin! I need garlic and lemon grass!
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