I was shopping at Trader Joe’s last week and picked up a bottle of sriracha to read the ingredients. Everything lead me to believe this was a gluten-free condiment so I brought it home. Lately, I have read about sriracha everywhere as the new “it” condiment for food.
I did a quick Google search to figure out which country would be joining my already crowded refrigerator…stay with me here. Sriracha is commonly found in a couple of varieties, one is a Thai and one is Vietnamese. It has a nice fire that builds after the first few tastes, but is not so painful that you are gulping milk to cool the burn. It really is for pho or a quick kick to noodle dishes, but I used it on roasted potatoes.
Sriracha joins the condiments in my refrigerator from all over the globe:
Ketchup, Mustard and Mayo
So I have the US, Mexico, the Middle East and Greece, and a bunch of Asian companies covered in my refrigerated United Nations of condiments. All of the varieties in my refrigerator are gluten-free.
I need a little bit more European representation and something from India…although I ALWAYS have a frozen Palek Paneer entree in my freezer!
It is incredible to me that these wordly condiments are part of my normal repertoire of good things to eat. I am so happy that all of these are gluten-free because variety is the spice of life!