(Continued from page 2) Two spicy elements are trending on chain restaurant menus: Sriracha sauce and habañero peppers. Sriracha sauce is named for a town on the Gulf of Thailand, where it is considered a mild condiment and used with seafood, grilled meat and fried eggs, but the version eaten in the United States is manufactured domestically. Initially popular among chefs in professional kitchens, who used it with some frequency to spice up staff meals, the sauce has now taken ...

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