Facts about Sriracha

1. 08

   Bottled sriracha typically contains vinegar as its second ingredient after red peppers, which provides preservative properties and extends shelf life to approximately three years unopened.

   SrirachaMay 14sharechemistrypreservationingredients
2. 07

   Sriracha's characteristic garlic-forward flavor profile distinguishes it from Thai chili pastes, with garlic comprising approximately 12-15 percent of Huy Fong's proprietary recipe.

   SrirachaMay 14sharechemistryfoodingredient
3. 06

   Over 20 million bottles of sriracha are consumed annually worldwide, with the United States accounting for approximately 40 percent of global demand.

   SrirachaMay 14sharecommercemeasurementconsumption
4. 05

   A single teaspoon of sriracha sauce contains approximately 200 to 400 milligrams of sodium, representing 8 to 17 percent of the daily recommended intake.

   SrirachaMay 14sharenutritionmeasurementchemistry
5. 04

   In 2013, a sriracha shortage caused by poor pepper harvests in Mexico and California left major sauce producers unable to meet demand for several months.

   SrirachaMay 14shareagriculturesupply-chainrecent-history
6. 03

   Vietnamese chef David Tran created the original sriracha recipe in 1980 after fleeing Saigon, naming his sauce after his hometown of Si Racha in Thailand.

   SrirachaMay 14sharehistorybiographygeography
7. 02

   Sriracha peppers contain between 50,000 and 100,000 Scoville Heat Units, placing them in the mild-to-moderate range of chili pepper spiciness.

   SrirachaMay 14sharemeasurementchemistrybotany
8. 01

   The Huy Fong Foods sriracha bottle, produced since 1980 in Los Angeles, contains approximately 17,000 bottles annually from a single production facility.

   SrirachaMay 14sharecommercemeasurementmodern