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Sriracha Sauces

Think there's only one sriracha? Think again.

Top Pick

WinnerKikkoman Sriracha Hot Chili Sauce

This sriracha was “fierce and vibrant” and “had a ton of flavor.” Tasters thought it hit just the right balance of “umami, sweet, [and] spicy” and was “pleasantly garlicky.” It seemed even more boldly flavored than Huy Fong, with a little extra spice and sweetness, but it “didn't overpower” other foods. It was thick and smooth and could be easily stirred into sauces.
Sugar: 1 gSodium: 180 mgIngredients: Chili pepper, vinegar, garlic, sugar, salt, water, natural flavors, xanthan gum, less than 0.1% potassium sorbate and sodium benzoate as preservativesScoville Heat Units: 2,200Price at Time of Testing: $3.29 for 10.6-oz bottle ($0.31 per oz)
This sriracha was “fierce and vibrant” and “had a ton of flavor.” Tasters thought it hit just the right balance of “umami, sweet, [and] spicy” and was “pleasantly garlicky.” It seemed even more boldly flavored than Huy Fong, with a little extra spice and sweetness, but it “didn't overpower” other foods. It was thick and smooth and could be easily stirred into sauces.
Sugar: 1 gSodium: 180 mgIngredients: Chili pepper, vinegar, garlic, sugar, salt, water, natural flavors, xanthan gum, less than 0.1% potassium sorbate and sodium benzoate as preservativesScoville Heat Units: 2,200Price at Time of Testing: $3.29 for 10.6-oz bottle ($0.31 per oz)

What You Need to Know

A decade ago, many Americans hadn’t even heard of sriracha. Then, sometime around 2010, this Thai-style chile-garlic sauce went from specialty ingredient to phenomenon. Suddenly it was as common to see sriracha on a T-shirt or water bottle as it was to see it in a Vietnamese pho shop. Compared to other popular hot sauces such as Frank’s RedHot Original Cayenne Pepper Sauce, the winner of our hot sauce taste test, sriracha is thicker and more garlicky, with a pronounced sweetness and a fiery finish. We use it often: As a condiment straight from the bottle, it adds zip to fried or scrambled eggs and all sorts of noodle or rice dishes. We also use sriracha in marinades, stir-fry sauces, and dips and sometimes even for a garlicky-sweet twist on spicy buffalo wings.

Like Xerox photocopiers and Kleenex tissues, a single brand of sriracha has come to be synonymous with the entire category. But Huy Fong, the iconic brand with the rooster logo, isn’t the only option. It wasn’t even the first sriracha (more on that later). But now that Huy Fong has paved the way for sriracha in America, other companies have entered the game. Even Tabasco is making a version. With more options available, we wondered which was best. To find out, we purchased five srirachas priced from $2.49 to $6.99 per bottle ($0.12 to $0.38 per ounce). Panelists sampled them in a trio of blind tastings: plain, in spicy mayo sauce with potato chips for dunking, and drizzled over fried rice.

Like Xerox photocopiers and Kleenex tissues, a single brand has come to be synonymous with the entire category.

The Story Of Sriracha

Although sriracha is best known in America as an accompaniment for Vietnamese pho and as a key ingredient in spicy tuna sushi rolls, the sauce originated in Thailand. The original incarnation can be traced back to the 1930s, when Thanom Chakkapak started making a chile-garlic sauce in the seaside town of Sriraja (the Thai characters are also sometimes translated as Si Racha). At first, Chakkapak made it just for family and friends, but when she began to sell it commercially, she named it after her town. In the 1980s, Chakkapak sold her company to the Thai Theparos Food Production Public Co., Ltd., a major Thai food manufacturer, and it became known as Sriraja Panich. According to a cookbook produced by Thai Theparos, Chakkapak’s sauce was used mainly as a dip for seafood. It’s now primarily found in restaurants, where it’s used as a condiment for foods such as Thai omelet (khai jeow), pad thai, and grilled or fried appetizers. It’s still the most popular brand in Thailand and has some limited distribution in the United States.

Around the same time that Chakkapak sold her company, a different sort of sriracha was taking root in southern California. David Tran, having emigrated from Vietnam to California, started making and selling a chile-garlic sauce in Los Angeles’s Chinatown. He used the name “sriracha” and the same key ingredients as Chakkapak: hot peppers, garlic, salt, and sugar. But his sauce wasn’t a copycat. In the 2013 documentary Sriracha by Griffin Hammond, Tran explains that he wanted to create a sauce to go with Vietnamese foods such as pho for anyone who craves a bit of heat.

Which Sriracha Is Most Flavorful?

Like the original sauces, every product in our lineup is made from some sort of chile pepper, garlic, sugar, and vinegar. Whatever the style, we believe that a hot sauce should be two things: spicy and flavorful. Tasters looked for a sriracha that hit every note. In addition to being “pleasantly garlicky,” our favorites “started sweet” and had “a heat that builds.” These tasted great plain and enhanced the flavor of the fried rice without stealing the show.

When we added equal amounts of sriracha to scoops of fried rice, thicker sauces sat on top of the rice and thinner samples seeped into it.

A few sauces missed the mark on flavor. One, from Tabasco, is a combination of the company’s original sauce and other ingredients, such as garlic and sugar, that are typical of sriracha. Tabasco itself is pretty fiery, but our panel thought that this version tasted “mild” and “flat.” When we asked an independent lab to measure the spiciness of the sauces (using the Scoville Heat Unit scale), Tabasco scored lowest. Tasters wanted more heat, and they found it in both Huy Fong and another high-spice sauce. Two other products had unexpected flavors that competed with the classic sweet-spicy-garlicky notes. One had a “funky” quality that reminded us of the Korean chile paste gochujang. We liked it, but we preferred sauces that didn’t have that distinctive earthy-sweet fermented flavor. Another sauce tasted fruity, like “pineapple,” “orange,” and even “Juicy Fruit gum.” It was also the only Sriracha made with “anchovy extract” (or fish sauce), which may explain the slightly “briny” and “fishy” quality we noticed. Our five srirachas contain from 75 to 190 milligrams of sodium per teaspoon, but none tasted too salty. The amount of sugar per serving didn’t determine our preferences, either. Most contain 1 gram per serving, and the one sauce with less didn’t taste any less sweet.

We Also Considered Texture

In all three tastings, our panelists had strong opinions about the texture of the sauces. Two had a coarse, grainy texture that reminded us of sambal oelek, a thick Indonesian chile-garlic sauce, which has also been popularized in America by Huy Fong. Another was a little “loose” and “thin,” and it made for a slightly thinner dipping sauce. Our tasters wanted a thick, smooth sauce that kept its shape on top of the fried rice but also wasn’t too thick to stir in. Two nailed it. They were “smooth” and “clung to the rice” nicely. Dipping sauces made with these thicker srirachas were “creamy” and had just the right consistency for dunking.

Is The Rooster Still King?

If you’re a devotee of Huy Fong’s Sriracha Hot Chili Sauce, we’ve got news for you: It wasn’t our favorite. Tasters really liked it, and it came in a close second place, but a sriracha from Kikkoman, the manufacturer of our favorite soy and hoisin sauces, outscored it in two of our three tastings. Kikkoman Sriracha Hot Chili Sauce won because tasters found it more robustly flavored all around. It has more than twice the sodium of Huy Fong, and while tasters didn’t find it salty, sodium can enhance the perception of other flavors. The Kikkoman sauce was the spiciest of the bunch, registering 2,200 Scoville Heat Units: the burn started early, built quickly, and lingered, but it didn’t blow out our palates. That heat was balanced by a bold sweetness and “pleasantly garlicky” flavor. It got top marks for texture, too. Tasters especially liked that it was thick enough to “zigzag” over food but could still be whisked smoothly into mayonnaise. America’s most famous sriracha isn’t our go-to product anymore. From now on, we’ll be stocking Kikkoman Sriracha Hot Chili Sauce ($3.29 per 10.6-ounce bottle).

  • Boldly spicy, with heat that builds and lingers but does not overwhelm other foods
  • Balanced flavor, with sweet, garlicky flavor and no off-notes
  • Thick, smooth consistency so it can be stirred into creamy sauces and doesn’t disappear when drizzled on top of foods

  • Sample plain
  • Mix into spicy dipping sauce, then sample with potato chips
  • Sample drizzled over fried rice
  • Compare nutrition information
  • Compare ingredients
  • Squirt srirachas on plain parchment paper, compare textures
  • Measure spiciness using Scoville scale
03:54

America's Test KitchenSriracha SaucesWatch Now

Everything We Tested

Recommended

WinnerKikkoman Sriracha Hot Chili Sauce

This sriracha was “fierce and vibrant” and “had a ton of flavor.” Tasters thought it hit just the right balance of “umami, sweet, [and] spicy” and was “pleasantly garlicky.” It seemed even more boldly flavored than Huy Fong, with a little extra spice and sweetness, but it “didn't overpower” other foods. It was thick and smooth and could be easily stirred into sauces.
Sugar: 1 gSodium: 180 mgIngredients: Chili pepper, vinegar, garlic, sugar, salt, water, natural flavors, xanthan gum, less than 0.1% potassium sorbate and sodium benzoate as preservativesScoville Heat Units: 2,200Price at Time of Testing: $3.29 for 10.6-oz bottle ($0.31 per oz)
This sriracha was “fierce and vibrant” and “had a ton of flavor.” Tasters thought it hit just the right balance of “umami, sweet, [and] spicy” and was “pleasantly garlicky.” It seemed even more boldly flavored than Huy Fong, with a little extra spice and sweetness, but it “didn't overpower” other foods. It was thick and smooth and could be easily stirred into sauces.
Sugar: 1 gSodium: 180 mgIngredients: Chili pepper, vinegar, garlic, sugar, salt, water, natural flavors, xanthan gum, less than 0.1% potassium sorbate and sodium benzoate as preservativesScoville Heat Units: 2,200Price at Time of Testing: $3.29 for 10.6-oz bottle ($0.31 per oz)

Huy Fong Sriracha Hot Chili Sauce

We still have only good things to say about this sriracha, but it was outscored by Kikkoman in two of our three tastings. (In the dipping sauce evaluation, the two nearly tied.) It was spicy and “just sweet enough.” It also had the “slight garlicky flavor” we expected and a texture that was “nice and thick,” with a pleasantly smooth consistency.
Sugar: 0 gSodium: 75 mgIngredients: Chili, sugar, salt, garlic, distilled vinegar, potassium sorbate and sodium bisulfite as preservatives, xanthan gumScoville Heat Units: 1,600Price at Time of Testing: $3.99 for 17-oz bottle ($0.23 per oz)
We still have only good things to say about this sriracha, but it was outscored by Kikkoman in two of our three tastings. (In the dipping sauce evaluation, the two nearly tied.) It was spicy and “just sweet enough.” It also had the “slight garlicky flavor” we expected and a texture that was “nice and thick,” with a pleasantly smooth consistency.
Sugar: 0 gSodium: 75 mgIngredients: Chili, sugar, salt, garlic, distilled vinegar, potassium sorbate and sodium bisulfite as preservatives, xanthan gumScoville Heat Units: 1,600Price at Time of Testing: $3.99 for 17-oz bottle ($0.23 per oz)

Tabasco Sriracha Sauce

This hot sauce is made by combining traditional sriracha ingredients with Tabasco sauce. Given the two sauces' reputations, we expected something fiery, but it was noticeably more “mild” than the rest. We missed the heat, but it tasted good otherwise. It had a “ketchupy” or “canned tomato” sweetness and was thinner than other sauces.
Sugar: 1 gSodium: 170 mgIngredients: Red jalapeño pepper, water, sugar, salt, garlic, distilled vinegar, xanthan gum, and Tabasco brand pepper sauce (distilled vinegar, red pepper, salt)Scoville Heat Units: 370Price at Time of Testing: $2.49 for 20-oz bottle ($0.12 per oz)
This hot sauce is made by combining traditional sriracha ingredients with Tabasco sauce. Given the two sauces' reputations, we expected something fiery, but it was noticeably more “mild” than the rest. We missed the heat, but it tasted good otherwise. It had a “ketchupy” or “canned tomato” sweetness and was thinner than other sauces.
Sugar: 1 gSodium: 170 mgIngredients: Red jalapeño pepper, water, sugar, salt, garlic, distilled vinegar, xanthan gum, and Tabasco brand pepper sauce (distilled vinegar, red pepper, salt)Scoville Heat Units: 370Price at Time of Testing: $2.49 for 20-oz bottle ($0.12 per oz)

Recommended with reservations

Sky Valley Sriracha Sauce

Tasters noticed a range of flavors in this sauce that weren't present in our top two products. When we sampled it plain, its “funky,” “fermented” quality reminded us of gochujang, a Korean chile paste. When sampling it over fried rice, we noticed a “syrupy” quality, similar to sweet chile sauce. We liked smooth sauces best, and this one had a slightly “gritty” consistency.
Sugar: 1 gSodium: 150 mgIngredients: Cayenne pepper puree, water, organic cane sugar, red jalapeño peppers, organic distilled vinegar, organic dried garlic, cayenne powder, xanthan gum, citric acidScoville Heat Units: 1,300Price at Time of Testing: $6.99 for 18.5-oz bottle ($0.38 per oz)
Tasters noticed a range of flavors in this sauce that weren't present in our top two products. When we sampled it plain, its “funky,” “fermented” quality reminded us of gochujang, a Korean chile paste. When sampling it over fried rice, we noticed a “syrupy” quality, similar to sweet chile sauce. We liked smooth sauces best, and this one had a slightly “gritty” consistency.
Sugar: 1 gSodium: 150 mgIngredients: Cayenne pepper puree, water, organic cane sugar, red jalapeño peppers, organic distilled vinegar, organic dried garlic, cayenne powder, xanthan gum, citric acidScoville Heat Units: 1,300Price at Time of Testing: $6.99 for 18.5-oz bottle ($0.38 per oz)

Lee Kum Kee Sriracha Chili Sauce

This sriracha tasted oddly fruity. Tasters picked up on notes of “pineapple,” “citrus,” and even “strawberry jam.” It also had a “briny,” “meaty” quality, likely due to the anchovy extract, or fish sauce. Some tasters thought all those funky, fruity flavors were appealing, but most thought they seemed a little out of place. Additionally, its texture was more “coarse” than that of our favorite.
Sugar: 1 gSodium: 190 mgIngredients: Red chili, sugar, salt, garlic, fish extract (anchovy), acetic acid, ascorbic acidScoville Heat Units: 1,600Price at Time of Testing: $4.69 for 18-oz bottle ($0.26 per oz)
This sriracha tasted oddly fruity. Tasters picked up on notes of “pineapple,” “citrus,” and even “strawberry jam.” It also had a “briny,” “meaty” quality, likely due to the anchovy extract, or fish sauce. Some tasters thought all those funky, fruity flavors were appealing, but most thought they seemed a little out of place. Additionally, its texture was more “coarse” than that of our favorite.
Sugar: 1 gSodium: 190 mgIngredients: Red chili, sugar, salt, garlic, fish extract (anchovy), acetic acid, ascorbic acidScoville Heat Units: 1,600Price at Time of Testing: $4.69 for 18-oz bottle ($0.26 per oz)

*All products reviewed by America’s Test Kitchen are independently chosen, researched, and reviewed by our editors. We buy products for testing at retail locations and do not accept unsolicited samples for testing. We list suggested sources for recommended products as a convenience to our readers but do not endorse specific retailers. When you choose to purchase our editorial recommendations from the links we provide, we may earn an affiliate commission. Prices are subject to change.

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The mission of America’s Test Kitchen Reviews is to find the best equipment and ingredients for the home cook through rigorous, hands-on testing. Have a question or suggestion? Send us an email at atkreviews@americastestkitchen.com. We appreciate your feedback!

The Expert

Author: Kate Shannon Levine

byKate Shannon Levine

Editorial Director, ATK Reviews

Kate is the editorial director for ATK Reviews. She's a culinary school graduate and former line cook and cheesemonger.

Kate Shannon Levine is the editorial director for ATK Reviews. She’s covered a wide variety of topics at America’s Test Kitchen, but she especially loves writing about cheese, pantry staples such as anchovies and kosher salt, and cleaning products. One of her proudest accomplishments is finding a life-changing kitchen sponge (really) and proving once and for all that it's a bad idea to leave a soggy sponge in the bottom of your sink. Prior to joining America’s Test Kitchen, she attended Boston University’s culinary program and worked as both a line cook and a cheesemonger.

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