Sriraja Panich — The Original Thai Sriracha Sauce Since 1935

THE SAUCE THAT GAVE ITS NAME TO A WORLD-FAMOUS CONDIMENT

Sriraja Panich isn't just another hot sauce — it's the original. Long before "sriracha" became a global pantry staple, it was a homemade family recipe. In 1935, in the coastal town of Si Racha, Chonburi Province, Thai homemaker Thanom Chakkapak created a chili sauce to serve with seafood at home. Neighbors loved it so much that the family began bottling and selling it commercially. The sauce took its name directly from the town — and eventually lent that name to an entire category of hot sauces worldwide.

In 1984, the recipe and production were acquired by Thaitheparos PLC, Thailand's leading sauce manufacturer, which expanded distribution internationally while preserving the original formula.

NATURAL AND AUTHENTIC

Made from premium red chilies, garlic, vinegar, sugar, and salt — with no artificial colors, preservatives, MSG, or flour. The mixture is fermented in casks for at least three months, giving the sauce its deep, balanced flavor.

HOW IT DIFFERS FROM AMERICAN SRIRACHA

Unlike the hotter, thicker American-style sriracha (Huy Fong's "Rooster Sauce"), the original Thai version is milder, slightly sweeter, and thinner in consistency — reflecting the classic Thai balance of spicy, sour, sweet, and salty.

WHERE TO USE IT

Perfect with seafood, Thai-style omelet (khai jeow), noodles, fried rice, or as an all-purpose condiment for Thai dishes.

POPULARITY

Exported to more than 50 countries, Sriraja Panich remains one of Thailand's most recognizable food brands and is widely regarded as the authentic original sriracha.

FREQUENTLY ASKED QUESTIONS

How is Sriraja Panich different from regular sriracha?
It's the original recipe that gave the sauce its name — milder and more balanced in flavor than modern, hotter versions.

Since when has it been made?
Since 1935 — over 90 years of continuous production using the traditional recipe.

Is it vegan-friendly?
Yes, the ingredients are entirely plant-based: chili, garlic, vinegar, sugar, and salt.