You might have seen it hanging out on the tables of cool eateries, passed it in the international food aisle or heard to it lovingly referred to as “the rooster sauce”… Well sriracha, pronounced “See-rah-jah” is the not so new ‘it’ food, kind of like ketchup but hot. Read on for the low down on what it is, where it came from and how to use it.

So what is sriracha?

Sriracha is a Thai hot sauce named after the city – Si Racha, an eastern city on the coast of Thailand, in which it was first made some 80 years ago. It was first created and manufactured by Ms. Thanom Chakkapak, initially shared with her inner circle. However when word got out, Chakkapak began manufacturing the sauce commercially. Still relatively unknown outside of Thailand, it was not until the 80’s that sriracha became popular, much like leg warmers and stretch-stirrup pants.

It was a Vietnamese immigrant David Tran, who founded Huy Fong Foods and began marketing his own version of the sauce – that green-capped squirt bottle with the rooster on it , the brand most widely associated with the sauce. There are now other versions and we more recently launched our own, a certified organic version – which you can find here.

What is in it?

Sriracha is made of chilli peppers, sugar, garlic, distilled vinegar, and salt. Its consistency varies between brands. Ours is made from chilli paste, water, cane sugar, garlic, pineapple vinegar, xanthum gum – all certified organic. And still made in Thailand, so it’s pretty authentic too!

Ways to use that bottle of sriracha you bought…

For the most part it’s used like ketchup – and fans of this hot sauce will put it on just about everything! We’ve rounded up a few ideas for you below.

Spice up your pasta and pasta sauces

Pasta fettucine tomato

Where you might otherwise use spices like chili flakes or paprika may we suggest a squirt of sriracha. It would go pretty well in a tomato based lasagne like this one here or a classics like this vegan Bolognese and chunky meatless pasta made with T.V.P (Soy Protein).


Add some spice to your miso broths


Now that it is that time of year, add some extra heat to your noodle broth bowls, like this one here with chilli tofu, or any soup really.

Pulled jackfruit and sriracha sandwich


If you’re new to jackfruit, we highly recommend giving these BBQ jackfruit ‘pulled pork’ sandwiches a go. Simple add a few squirts in with the barbeque sauce ingredients.

Make your own sriracha mayo

Sriracha Mayo

And as included in the sandwich, some sriracha mayo. This one is really simple but a great way to add extra flavour to your snacks and meals. Simple really. Just grab a jar of mayonnaise, and add sriracha until you’ve achieved your desired level of spiciness. Grab a bowl of oven baked fries and get dipping!

Or sriracha tomato sauce

And you could also use that bottle of sriracha to make some spicy tomato sauce.

Add it to your salads, and salad dressings

Drizzle sriracha over your nourish bowls, like these ones here  or add some extra heat to these Moroccan spiced quinoa and chickpea bowls.

Sriracha would be a great addition to these chickpea bowls with quinoa and potato wedges. Just add some squirts of sriracha into the chickpea ingredients and leave off the tahini dressing. This buckwheat salad with sundried tomato dressing is another recipe sriracha would be great in, and also this cauliflower chickpea curry.

Add it to tacos

When you’re feeling like take-out but really still want to eat in – because let’s face it, it is cheaper… Or if you want clean take-out which you can only really do at home, then tacos are a great option.

Plus tacos are easy, and pretty adaptable to what you have on hand. Think shredded cabbage and/or other vegetables, some tofu, beans or ‘pulled pork’ jackfruit – like this recipe here. Then top it off with some creamy avocado, loads of lime, some cilantro and your new favourite – sriracha, or sriracha mayo. Need some more taco inspiration? Check out these bean based quinoa and pumpkin tacos.

Sriracha ice cream

Ok hear us out, it’s actually pretty good. If you like Chilli and Chocolate, then this isn’t much of a stretch. The next time you’re blending up some banana cacao ice cream, add a teaspoon or two of sriracha in there. This no-churn avocado based ice cream recipe from Megan May is another simple, cost effective recipe you can make yourself.