Sriracha sauce on soups and crushed red pepper in spaghetti sauce. Only the real Sriracha. They don’t defend their copyright, so there’ve been quite a few copies lately. Maybe they are reasoning on Hotelling’s Principle that they will get far more business with fakes than if the name were restricted to their product. This may actually be correct and rather clever.
My Dad used to do that, minus the Sriracha which was after his time.