Sriracha: What It Is, USDA Nutrition, Sugar, Sodium and Heat

Sriracha is a smooth, thick chili sauce made with red chili peppers, garlic, vinegar, sugar and salt. The name describes a style of sauce that many makers produce, not a single product. This guide explains what sriracha is, gives sriracha nutrition from USDA data, looks at the sugar and sodium in it, compares sriracha vs hot sauce, gives a fair answer to whether sriracha is healthy, and suggests ways to cook with it.

Peptide Labs does not sell sriracha or other sauces. This article is general nutrition information, not medical advice.

What is sriracha?

What is sriracha in the kitchen? It is a red chili sauce ground smooth and thick enough to squeeze rather than pour. Typical ingredient lists start with red chili peppers and add garlic, sugar, salt and vinegar, sometimes with a thickener or preservative. Some versions are fermented before bottling; others are simply cooked and blended. The result is hot, garlicky, a little sweet and a little sour, with a body closer to ketchup than to a thin vinegar sauce.

Because sriracha is a style rather than a recipe owned by anyone, bottles from different makers can taste quite different, and their heat, sugar and sodium vary. Reading the ingredient list tells you which peppers and sweeteners are inside. Chili peppers are the source of heat; our jalapeno and cayenne pepper guides cover two common ones, and our garlic guide covers the other signature ingredient.

Sriracha nutrition: USDA numbers

The table shows USDA SR Legacy values (April 2018 release) for the generic sriracha entry, per teaspoon using USDA’s own portion size and per 100 grams. Percent Daily Values (%DV) use FDA reference amounts; FDA sets no Daily Value for total sugars.

At teaspoon scale, the USDA numbers are small: a few calories, about a gram of sugars and a modest share of the sodium Daily Value. Per 100 grams the profile looks different, with most of the calories coming from sugars and sodium close to the full Daily Value in USDA data. That gap is the whole story of a condiment: what matters is how much ends up on the plate.

Sugar and sodium in sriracha

• Total vs added sugars: FDA explains that total sugars include sugars naturally present in foods plus any added sugars, and that there is no Daily Value for total sugars. USDA reports total sugars only, so the table cannot say how much was added.
• The label line to read: FDA says labels list added sugars in grams and as a %DV, based on a Daily Value of 50 grams. Under FDA’s definition, sugar listed among the ingredients of a sriracha-style sauce counts as added sugar on that line.
• Sodium: FDA sets the sodium Daily Value at less than 2,300 milligrams per day and calls 5% DV or less per serving low and 20% DV or more high. The USDA teaspoon of sriracha lands at about 6%.
• Serving size: FDA reminds shoppers to check the serving size and how many servings they actually eat. A drizzle over a bowl of noodles is often more than one label serving.
• Related reading: our guide to lower-sodium eating and our guide to sugar in foods explain both labels in more detail.

Sriracha vs hot sauce

Sriracha vs hot sauce comes down to texture, sweetness and garlic. A thin hot sauce is mostly peppers, vinegar and salt and pours in drops; sriracha is a thicker purée with sugar and garlic. USDA data show the difference clearly. The comparison below uses the generic USDA entries for each.

Per 100 grams, the USDA hot sauce entry is saltier, but per teaspoon sriracha comes out slightly higher in sodium in USDA data because a teaspoon of the thicker sauce weighs more. Sriracha also has far more sugars and calories per 100 grams in USDA data. In practice, many people use sriracha in larger amounts, as a drizzle or a dip, while thin hot sauce goes on a few drops at a time. Our hot sauce guide covers the thinner styles and how pepper heat is rated.

Is sriracha healthy?

Is sriracha healthy? It is a condiment, so the honest answer depends on the amount. In USDA data, a teaspoon adds a few calories, a gram of sugars and a modest amount of sodium; several tablespoons add proportionally more of each. Comparing the added sugars and sodium %DV on two labels, as FDA suggests, is the simplest way to choose between bottles.

The heat comes from the chilies. The NIH Office of Dietary Supplements says capsaicinoids give chili peppers their characteristic pungent flavor and that capsaicin is the most abundant of them. This article makes no claims about capsaicin; our cayenne pepper guide reviews what the research does and does not show. NIDDK lists spicy foods among foods commonly linked to reflux symptoms and suggests talking with a doctor about foods that seem to make symptoms worse; our GERD guide has more.

Allergy note: chili peppers and garlic are not among FDA’s nine major food allergens. Some sriracha-style sauces or dishes built on them contain other ingredients that are, so the ingredient list and allergen statement on the label remain the place to check.

Ways to use sriracha

• Start small: heat varies by maker, so add a little, taste, and add more.
• Noodles and rice: stir a little into soups, stir-fries, fried rice or noodle bowls at the end of cooking.
• Eggs: a thin line over scrambled or fried eggs adds heat and color.
• Creamy dips: stir it into yogurt or mayonnaise for a spicy dip or sandwich spread.
• Marinades and glazes: mix it with citrus juice, honey or soy sauce for chicken, tofu or vegetables; the sugar helps it caramelize, so watch it under a broiler.
• Roasted vegetables: toss a spoonful with oil before roasting for a gentle, garlicky heat.
• Storing: follow the label; many bottles say to refrigerate after opening.

Frequently Asked Questions

Questions about a label? Contact us or read our Buyer’s Guide. Food comes first; follow the label and ask a healthcare provider before starting a supplement, especially if you take medicines, are pregnant or have a food allergy. These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Last reviewed October 2026.

Related guides: Hot Sauce: Ingredients, USDA Nutrition, Sodium and Scoville Heat, Garlic Benefits, Nutrition and Raw vs Cooked Garlic, Low Sodium Foods: USDA List, Foods High in Sodium and Label Terms.