First, what actually is Sriracha?!
Many of us know Sriracha is the flying rooster sauce that populates the tables of most south Asian or Asian fusion restaurants - and these days, most people’s fridges too. It comes from the region of Laos, Thailand, Cambodia originally and was popularised in Los Angeles, USA, during the 1980’s.
It’s a smooth chilli sauce built on fermented red chillies and garlic, finished with vinegar and sugar. Three things make it work: it is garlicky, it has umami and a nice level of sweetness, and its smooth format means it can be squeezed easily over almost anything. It’s no surprise that it became one of the go-to, ‘everything’, hot sauces for most households over the last 10 years.
As Sriracha went mainstream however, its ingredients list and manufacturing process had to accommodate. The natural preservative qualities of the fermentation were subbed out for preservatives like potassium sorbate and sodium bisulfite. Not to mention high levels of sodium and sugar. For those seeking out not just low calorie but clean label hot sauce and spicy condiments, classic Sriracha - found in many if not all supermarkets - doesn’t quite cut it anymore.
Seven Sriracha alternatives
1. Palestinian Shatta: for brightness and freshness without the sugar or preservatives
A chilli condiment traditional to Palestine, that is made from fresh chillies and peppers that are salted and fermented. The fermentation gives it a natural sourness, so you get the lift that vinegar provides in sriracha but with more character behind it, and without the sweetness or preservatives to keep it shelf stable. It shares the same heritage as Sriracha as a regional fermented chilli sauce, where each household has their own recipe. In terms of what job it does, it’s also the closest to Sriracha on this list. Like Sriracha, Shatta is a finishing condiment that sits on the dining table, which you apply to any dish you’re having.
Best on: eggs, sandwiches, grilled meats, hummus, roast vegetables.
Interested to try? Visit our product page, and Get Your Fil!
2. Sambals: for a chilli with various aromatics
A category of chilli paste from Indonesia and Malaysia. It uses chillies, salt, and can include aromatics such as lemongrass, galangal, shrimp paste, fish sauce, and the like. This chilli paste is a sharp, salty and spicy alternative to Sriracha.
Best on: rice, noodles, stir-fries.
Brands we love: Makan Malaysia and Dapur Cuk do some incredible sambals and other Malaysian and Indonesian sauces
3. Crispy chilli oil: for richness
Chillies and aromatics in oil, usually with crisp fried garlic or shallot suspended in it adding body. Incredibly popular at the moment. It’s a condiment that adds a rich, spiced oil; fat as well as heat, and texture on top of both.
Best on: noodles, dumplings, rice, fried eggs, anything starchy.
Brands we love: There are plenty. For more traditional, Sichuan chilli crisp it's Yep Kitchen. For more unconventional chilli crisp flavours following traditional method, we love Trouble and Spice.
4. Chilli jam: for the sweetness, done better
If you were looking for more sweetness from your sriracha, a chilli jam gives you that with more to it. The sweetness slows the heat down and makes it arrive later, which is why it works on things a straight hot sauce would overwhelm — cheese, pastry, white meat, and root vegetables.
Best on: cheeseboards, charcuterie, halloumi, chicken, pork, carrots, parsnips.
Brands we love: We are definitely biased here, but we back our own 2-Star Great Taste Shatta Jam here for the perfect blend of sweet, tart and spicy.
5. Gochujang: for depth
Korean fermented chilli paste, thick and savoury with a slow-building heat. Defiinitely more of an ingredient rather than a condiment. It wants to be cooked into something, thinned with a little water, vinegar, or even ketchup to turn it into a sauce in itself.
Best in: marinades, glazes, braises, dressings.
Brands we love: There aren't many local brands producing authentic Gochujang so your local Asian store will have the goods, however if you're in the Netherlands, give Oh Na Mi's Gochujang a go. It's fantastic.
6. Harissa: for warmth and spice
Tunisian heritage, built on fire roasted peppers and dried chillies with caraway, coriander and cumin. Deeper and earthier than sriracha, and similar to Gochujang, it’s an ingredient that belongs in the cooking rather than on the plate.
Best in: stews, roast lamb, chickpeas, soup.
Brands we love: No brainer, if you want real deal Harissa, it's Lamiri
7. Zhoug: for freshness
Yemeni green chilli relish, loaded with coriander and parsley. Herbal rather than sweet, and best used fresh as it fades within a few days.
Best on: grilled fish, flatbreads, roast chicken, soup.
Brands we love: We actually don't know any, but welcome to recommendations!
If you could only replace it with one thing
Ask yourself: what role does/did Sriracha play in my kitchen? If it lived next to the hob and went into cooking, perhaps Harissa or Gochujang will serve you better. If it lived in the fridge door and got squeezed onto finished food, you want something bright and uplifting, go no further than Shatta.
Fil’s Bird’s Eye Shatta offers the closest experience to a classic Sriracha, as it uses bird’s eye chillies and has a balanced pepper flavour with a sharp, punchy spice. It provides that effortless burst of fresh heat that none of the other Sriracha alternatives can offer.
If you're still not sure on the difference between a chilli oil, paste or sauce, then you're in luck. We wrote an article explaining the differences in more detail, which you can find here.
