Are you contemplating trying the increasingly popular Sriracha sauce? Perhaps you already have and are wondering what ingredients are used in this hot spicy sauce. Either way, what gives this condiment its flavor? Let’s find out!
So what is Sriracha made of? Typical brands and recipes of Sriracha are made of Chili, Sugar, Salt, Garlic, Distilled Vinegar, Preservatives (such as Potassium Sorbate), and Stabilizers/ Thickeners (such as Xanthan Gum). Although there may be other ingredients or flavorings depending on the manufacturer.
It is for this reason that you need to check labels and ingredient lists carefully.
Sriracha ingredients are not all the same.
Even if they taste somewhat the same.
One thing is for sure though, Chili’s are always the predominant ingredient.
Between 60-75%, typically.
So you absolutely can expect a little heat when it comes to the flavor!
But let’s now explore the full ingredient list a little more closely, and discover if all brands are the same!
What Are The Ingredients In Sriracha?
The exact ingredients of Sriracha will differ by brand and recipe. Although, Chilli, Sugar, Water, Salt, Garlic, and Distilled Vinegar are often from the base of most recipes.
From there additional ingredients can include one, if not several of the following:
- Flavour Enhancers
- Acidity Regulators
And sometimes even a few more.
If we take a look at the full list of the widely known Huy Fong brand, we can then see it compares against other popular products in terms of ingredients:
Next up, we have the Tabasco Sriracha Hot Chilli Sauce:
And now the Sky Valley Sriracha Sauce:
But look how these compare to the Yellowbird Hot Sriracha:
So as you can see there can be quite the variance between sauces, even if the manufacturers aim to create a similar taste.
So the only way to know for sure – check the label!
The only real deviation here is a variation of the original Sriracha sauce or Sriracha-inspired sauce. The main one to consider her is Sriracha Mayo.
In that case, you can expect additional ingredients such as Soybean/Rapeseed oil, eggs, mustard powder, etc.
The below nutritional information is for the Huy Fong Sriracha sauce only. As this is the most commonly used and widely used, it makes sense to list those Nutritionals here.
Just consider depending on the brand or recipe, the nutritional information may vary somewhat. Particularly for variations such as Sriracha Mayo previously discussed.
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Traditional and early recipes of Sriracha are believed to have been created in Thailand. However, most brands now make their Sriracha sauce in the United States. The most popular brand, Huy Fong, grows their chilis and makes their sauce in a production facility in Irwindale, California.
Typical and traditional recipes of Sriracha do not contain tomato or any tomato-derived ingredients.
Sriracha is not the same as ketchup. Sriracha is hot, spicy, and thick in consistency. It is made predominantly of chilies. Ketchup on the other hand is sweet, mild, and made predominantly of tomatoes.
Sriracha is typically made from a red jalapeño-hybrid chile pepper – with a Scoville heat rating of between 1,000-2,500, on average.
While the flavor profile is somewhat similar, Sriracha sauce generally does not contain as much chili or vinegar as a typical hot sauce. Instead, it contains a hint of garlic and sugar. It is therefore a little sweeter and not as tangy. Equally, Sriracha is generally much thicker than your typical hot sauce brand.
Sriracha is somewhat spicy, but it is not considered as spicy as other common hot sauce brands. With an average Scoville heat rating of 1,000-2,500, Sriracha is typically half the heat of Tobasco sauce at 2,500-5,000, on average.
The difference between Tabasco and Sriracha is in terms of both texture and taste. Tobacco is runny in consistency whereas Sriracha is thick. At the same time, Tobasco has a more cajun-like flavor. Although they are fairly similar in terms of heat and spice.
Hi there. I’m Jeremy – a passionate food technologist with several decades in the food industry. With a love for sauces, food, and nutrition, I decided to create WeWantTheSauce. Here I share my experience, knowledge, and recommendations; from ingredients and recipes to storage all the way through to nutrition for every sauce imaginable.