What's the big deal about sriracha sauce? I tried some for

because like any fad or trend, the vast majority of people are incapable of thinking for themselves, so they jump on the pop culture bandwagon so that they may feel some semblance of relevance to their peers who are acting similarly.

It's the only thing that sells well on the Asian section in Walmart grocery, besides maybe Pocky. I assume people just like how different it is. So many people just use Franks or store brand hot sauce, so getting some actual flavor instead of water with salt and cayenne might be a huge shock. I agree it's not mindblowing, but it's pretty good. I don't use much condiments like that, because I try to cook food that's good without it.

Maybe normies browsing around those sections will find the glory that is Chinese noodles and duck sauce. Make that shit mainstream please.

>>59167
it tastes good on a wide variety of food, has very very very low caloric impact, is spicy, cheap, and has a pleasing red color.

It's overall a great little sauce that just mixes well with a lot of different foods.

As already mentioned. it's pretty tasty, and another important thing is that it makes lack-luster food taste significantly better, like cheap burgers, hotdogs, pasta and even some soups.
I generally try to stay away from it when cooking "real" food.

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>>59167
Tabasco is vastly superior for general use, but I like sriracha on asian food.

>>60360
patrician

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>>60360
Anon pls