660721 Mon Oct 19 11:22:23 -0700 2009 15 27 General Chowhounding Topics 0 5114639 I've seen posts that indicate the only difference is texture http://chowhound.chow.com/topics/592861#4383355 while responses to this stated the two are from different cuisines/cultures entirely. Are the two products substantially different? Or are they basically interchangeable? I've got a jar of the latter (yes, it's the one with the rooster label with the green top) but I don't see it mentioned on the boards nearly so often as Sriracha, and I wonder if I'm missing something. Mon Oct 19 11:22:23 -0700 2009 95137 mcsheridan 1 5114676 the only difference is that Sriracha contains sugar, which tempers the heat a bit. Sriracha Ingredients: Chili, Sugar, Salt, Garlic, Distilled Vinegar, Potassium Sorbate, Sodium Bisulfite, Xanthan Gum. Chili Garlic Ingredients: Chili, Salt, Garlic, Distilled Vinegar, Potassium Sorbate and Sodium Bisulfite, Xanthan Gum. Mon Oct 19 11:33:59 -0700 2009 5114639 103920 goodhealthgourmet 2 5114704 Not to nitpick goodhealthgourment, but it might be a bit glib to say the "only difference" is the sugar. Another variable that might make Sriracha and Chili Garlic different is the *amount* of each of listed ingredients, and not just the total list of ingredients. Mon Oct 19 11:38:56 -0700 2009 5114676 11583 ipsedixit 3 5114798 I've got some Huy Fong sriracha and chili garlic sauce right here in front of me. The chili garlic sauce is much more garlicky whilst the sriricha is sweeter and fruitier. I don't think they are interchangeable. Mon Oct 19 12:10:13 -0700 2009 5114704 18488 SnackHappy 3 5115177 you're not being nitpicky, you're being thorough - i should have given a more detailed response ;) yes, the proportions also differ, which accounts for variation in flavor. Mon Oct 19 14:04:26 -0700 2009 5114704 103920 goodhealthgourmet 1 5115214 The chili garlic is more garlicky and tart than the Sriracha because there's no sugar. Personally, I find Sriracha to be more of a "universal" condiment as the sugar balances out the vinegar. And I'm only talking about the Huy Fong brand as I've found other Sriracha sauces to be quite vinegary. And Sriracha is smooth while there are seeds present in the chili garlic sauce. Mon Oct 19 14:18:00 -0700 2009 5114639 10763 Miss Needle 2 5115674 America previously has been a ketchup loving society. The boys at Hunt's and Del Monte were relieved of the title at some point with the likes of Pace (ack), and salsa supposedly became the number one condiment in America. As for me, the mighty Sriracha has taken the prize in my home. Not much passes me that doesn't get at least a tweak of the elixer. It is fondly referred to as Rooster Sauce. For me it will always be Huy Fong. Mon Oct 19 17:03:42 -0700 2009 5115214 277493 DallasDude 2 5116499 And how would you describe the difference between these sauces and sambal oelek? Tue Oct 20 03:53:53 -0700 2009 5115214 1086125 ette 3 5116639 Sambal oelek has no garlic or sugar. The ingredients are chili, salt and vinegar, but the taste is pretty much straight up chili paste. Tue Oct 20 06:10:52 -0700 2009 5116499 18488 SnackHappy 1 5119538 Thanks, everyone. :) I think I may have to pick up the Sriracha and give it a try. Wed Oct 21 07:57:17 -0700 2009 5114639 95137 mcsheridan 2 5120407 You definitely should! But be careful, you could end up like me, adding lines of sriracha to the top of your open-faced, toasted, 1/2 garlic bagel with cream cheese. Wed Oct 21 12:27:48 -0700 2009 5119538 280735 tcamp 3 5121954 i've definitely done that..... and i had sriracha scrambled eggs last night for dinner (both mixed into the eggs and on extra on the side for dipping) mmmm tasty Thu Oct 22 00:35:46 -0700 2009 5120407 264146 kubasd 1 5119554 We use both. There is a slight difference in flavor as well as texture. The sriracha gives you the kick without seeds. But sometimes you want those seeds! Wed Oct 21 08:02:22 -0700 2009 5114639 76025 mojoeater 1 5125027 I think the difference can be appreciated by knowing Sriracha's history: http://www.nytimes.com/2009/05/20/dining/20united.html?pagewanted=all Fri Oct 23 08:03:32 -0700 2009 5114639 11362 Brian S 2 5131295 Sriracha is amazing. I use it on practically everything. You can't find a better way to spice up your meal. Caution- not for the weak. I had to "train" myself to get to Sriracha's hotness. Mon Oct 26 07:37:59 -0700 2009 5125027 1117856 TeganZ 1 5133552 My two cents...go the Huy Fong web site and look in the FAQ for a great deal to order Sriracha with some other things for cheap. Mon Oct 26 21:00:23 -0700 2009 5114639 123480 scuzzo