"Nam phrik" is the generic name for a Thai chili dip or paste. A Thai cookbook from 1974 lists over 100 different recipes. "Nam phrik phao" (roasted chili paste), "nam phrik num" (pounded grilled green chili paste) and "nam phrik kapi" (chili paste made with fermented shrimp paste) are some of the more well-known varieties. Many Thai dipping sauces ("nam chim") contain chili peppers. "Nam chim chaeo" uses ground dried chili peppers to achieve its spiciness. Available worldwide is "nam chim kai", also known as "chili sauce for chicken" or "Thai sweet chili sauce". "Phrik nam pla" is fish sauce ("nam pla") with chopped raw chilies, lime juice and sometimes garlic. Sriracha sauce is a Thai chili sauce, originally from the town of Si Racha, Thailand.