Around the world, people sprinkle, slather and squirt condiments on their food without a second thought. And while the idea is universal, the actual condiments themselves are anything but.
It stands to reason, then, that global flavors have made their way into the jars and bottles already awaiting you at restaurant tables. The phenomenon of Sriracha is a case study. The bright red sauce seems to be everywhere, but generations past would have had trouble imagining the spicy Thai fermented chile sauce taking over American tables.
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