I'd consider them like mustard and brown mustard, some broad differences but ultimately both versions of the same concept.

Their concepts are not the same.

At most, they use a different pepper as a their main ingredient. That's the same concept, broadly speaking "hot sauce."

Like I said, this is like saying ketchup and mustard are the same.

I'm sorry if you can't appreciate the difference between the two but saying that the main thing different between them is the pepper is ludicrous as is saying they're meant for the same kinds of culinary use.

A quick search shows that every ingredient in Tabasco is in Sriracha, with Sriracha also having sugar, garlic, and some preservatives.

I don't care for either, having eaten far too much spicy food to taste anything but vinegar in either, but acting like there's a world of difference between them is just silly. If at any point you wanted hot sauce, either one would do despite your preferences.

Comparing foods and saying they’re the same thing if they’re made from the same ingredients only proves my point that you don’t know what you’re talking about.

Right, your point that two hot sauces aren't similar, because they just aren't. Me pointing out their heavy similarities really drives home how un-similar they really are. That's just silly.

Lol, if your mouth cannot detect the difference in consistency, taste, texture, etc, then you are not qualified to speak on their differences.

Trying to put liquid tabasco in pho would be beyond disgusting. But you go on and think that they're interchangeable.

Your complaint is that you think putting liquid into soup would make it disgusting? I did not expect that.

And similar does not mean identical, I'm fully aware there are differences.

> Your complaint is that you think putting liquid into soup would make it disgusting?

Yes, putting Tabasco into pho soup is disgusting. Go try it and see what happens.

> I did not expect that.

Like I said, you clearly do not know what you're talking about. Your culinary experience appears to be limited.

> And similar does not mean identical, I'm fully aware there are differences.

Clearly you are not. This entire time, I've been arguing that they do not occupy the same niche in the world of condiments and you've been telling me that I am wrong.

>Clearly you are not

My first reply to you says they have broad differences.

You said

> I'd consider them like mustard and brown mustard, some broad differences but ultimately both versions of the same concept.

Anywhere you use mustard, you could also substitute brown mustard and vice versa.

This is not true for Sriracha and Tabasco.