It’s safe to say that in the food world, Sriracha has definitely hit its stride as a mainstream ingredient. There are Sriracha subs, Sriracha chips, Sriracha mayo, Sriracha ice cream and even Sriracha vodka.
But just 10 years ago, this humble paste of fresh chile peppers, garlic and salt was almost unheard of, until some sort of epic shift occurred launching it from relative obscurity to a mega foodie crush.
For those of us who track flavors, it’s interesting to look back and try to analyze the “why” of a flavor’s journey from emerging to everywhere.
Sriracha is not exactly a new invention. Created in 1980 by David Tran, a Vietnamese immigrant and owner of Huy Fong Foods in California, Sriracha quietly graced the tabletops of Asian restaurants for nearly 30 years before it caught on fire as the darling of everything
Tran originally created his Sriracha sauce as something he thought fellow Vietnamese immigrants might like with their pho soup. He didn’t advertise. He didn’t have a complicated business model. He just wanted to make a good sauce that made people happy. Kind of a mind-blowing philosophy in a fierce Shark Tank world, but perhaps one clue to the early Sriracha mystique.
As the culture has backlashed against corporate food megaliths, the unassuming rooster bottle with the green top might have been just the refreshing, anti-big-food story the world needed. Of course, like with anything, there are more threads to the flavor truth than one. And a host of other factors could have led to the out-of-the-blue success.
The real question is which of the emerging flavors like gochujang, yuzo kosho, ndjua and harissa have the special something to become the next hot commodity along the flavor path? It’s a hard thing to prognosticate. But for now, I’m just glad there’s no end to exciting new contenders.