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Best hot sauce for your bag

Not content with bringing Long Chim to Australia, David Thompson also has plans to open Thai grocery stores nationally by year's end. As well as stocking the same top-shelf palm sugar and tamarind Thompson uses in his restaurants, the shops will be the only places to buy the addictive Got Loi sriracha. Thinner in body, but sharper in fermented tang than the ubiquitous Californian-made version, this sriracha deserves a place in any condiment collection. 


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