The vivid red chilli sauce has moved far beyond the takeaway table, becoming a go-to condiment in fashionable cafés and home kitchens alike — squeezed over noodle bowls, seafood, eggs, street-style tacos and, for its most devoted fans, even a Sunday roast.
Many sriracha lovers may not realise the famous hot sauce has roots stretching back to the 1930s, when an early version was first made in the seaside city of Si Racha in Thailand.
But the thicker sriracha sauce recognised around the world today — complete with its signature green cap and rooster branding — did not arrive until the 1980s.
Actor Florence Pugh has helped cement its cult status, telling British Vogue she keeps a tiny bottle of sriracha in her handbag at all times, “because bland food is a tragedy”.
Its mainstream appeal has also been boosted by the wildly popular YouTube series Hot Ones, where stars including Louis Theroux, Tony Hawk, Doja Cat, Cardi B and Harry Kane take on increasingly fiery chicken wings.
Loved for its punchy mix of heat, sweetness and garlic, the Thai-style chilli sauce is typically made by fermenting red jalapeños or sun-ripened chillies, then blending them with ingredients such as vinegar, garlic, sugar and preservatives to help extend its shelf life.
A one-teaspoon serving of Huy Fong Foods sriracha, one of the best-known brands on the market, contains only around five calories and virtually no fat, which has helped make it a favourite among people watching their diet.
However, health experts warn that people who eat sriracha regularly should be aware of a potential downside hidden behind its spicy reputation.
Among sriracha’s celebrity devotees is Florence Pugh, who even carries a travel-size bottle on a carabiner in her handbag
‘Generally, most hot sauces are quite low calorie and a good condiment choice,’ says Jessica DeLuise, a US-based specialist in culinary medicine and registered dietitian.
‘For people who are aiming for weight loss, we often talk about “flavour boosters” and hot sauce is a great one – adding a lot of flavour for few calories.
‘However, there are added ingredients that we should watch out for.’
Top nutritionist Jenna Hope, author of How to Stay Healthy, explains: ‘While brands vary, sriracha contains around 10 per cent of the maximum daily sugar intake in one small serving.’
This can quickly add up because sriracha bottles come with a nozzle and it can be easy to squirt more than you realise onto food.
This proportion of sugar sits just under the UK threshold for a ‘high sugar’ label. There’s roughly the same amount as you’ll find in a serving of Heinz Tomato Ketchup, or a McVitie’s Rich Tea biscuit.
Diets high in sugar can not only damage teeth, but trigger hunger pangs, increasing the risk of overeating, studies have found.
And that’s not Ms Hope’s only concern. Sriracha contains roughly twice the amount of salt as you’ll find in the equivalent serving of ketchup. A tablespoon will provide around 13 per cent of your recommended daily intake of sodium – the chemical in salt that is responsible for negative health effects.
‘Eating too much sodium in your diet can cause high blood pressure, heart disease, and strokes,’ says Hope.
This is because it forces the body to hold onto extra water, which puts extra pressure on the blood vessels and kidneys.
To maintain its shelf life, sriracha also relies on chemical preservatives such as potassium sorbate and sodium bisulfite.
Ms Hope explains: ‘Chemical preservatives can harm the healthy bacteria in our gut.’
Studies have linked frequent consumption of additives such as these to a host of life-limiting conditions, including heart disease and bowel cancers.
The fermented Thai chilli sauce is made with red jalapeño or sun-ripened chilli peppers
And what of the claim that spicy foods have health benefits?
Ms Hope says that the small serving size of sriracha is unlikely to provide any real positives.
‘There is a belief that sriracha can lower cholesterol, likely due to the chilli component. However, the chilli content isn’t high enough to have significant effects.’
The main medicinal compound in chilli peppers is capsaicin, which is praised for boosting metabolism, reducing inflammation and improving heart health.
The actual volume of pure, capsaicin-rich pepper in one teaspoon of sriracha is far below the threshold used in clinical studies.
To get a therapeutic dose of capsaicin from sriracha, you would need to eat it in large quantities – and this is generally not advised due to the amount of sugar and salt.
Though sriracha is generally safe to eat in small amounts, the chilli peppers and garlic that produce the rich umami taste can trigger acid reflux, heartburn, or stomach pain in people who have conditions like irritable bowel syndrome.
If you’re looking to cut back, Ms Hope recommends going back to basics.
Historians believe that the world’s first hot sauce was created in 7000 BC by mixing ground chillies and herbs with water.
To add a modern twist, the top nutritionist recommends making a homemade chilli dressing with olive oil, lemon juice, fresh chilli and a pinch of salt.
Many low-carb dieters use plain sambal oelek (ground fresh chilli paste) as a direct, zero-sugar substitute for sugary sriracha.
However, Ms Hope warns that while sambal oelek is a lower sugar option, the salt content is likely to be similarly high.
Sriracha is also often added to mayonnaise to create a creamy, spicy condiment, often enhanced with garlic powder and citrus juice.
A standard two-tablespoon serving packs about 180 calories and 20g of fat, mostly from refined oils and egg yolks.
It can be made healthier by mixing non-fat Greek yoghurt with sriracha, a dash of lime juice, and garlic powder for a high-protein, low-fat alternative.
Overall, the top nutritionist’s verdict is that sriracha can be enjoyed in moderation – but a small drizzle can quickly stack up in sugar and salt.
