What can I use instead of Sriracha sauce?

By Dr Anny Manrich (PhD)

Page last updated: 02/04/2023 | Next review date: 02/04/2025

Author bio

Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.

Dr Anny Manrich’s Highlights:

Research and Technology at the Brazilian Agricultural Research Corporation
PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany

“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.

Professional Experience:

Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,

Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.

Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.

Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.

Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.

In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.

Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.

Education:

2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
1999 One year scholarship at the Technical University of Munich
2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
2010 One year scholarship at the Technical University of Munich

The main publications of Dr. Anny Manrich are:

Articles

Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.

Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.

Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.

Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.

Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.

Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..

Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.

Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.

Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..

Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.

Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.

Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..

Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.

Book Chapter

Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.

Conference Papers

Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.

Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.

Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.

Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.

You can view some of Dr Anny’s work below and links to her professional profile.

Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2

Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100

Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ

Linkedin: https://br.linkedin.com/in/anny-manrich-20693129

Dr Anny Manrich (PhD)

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Sriracha sauce is a type of hot sauce that many people use as either a garnish or to add to their cooking to spice up their dishes. In this brief article, we will answer the question “ what can I use instead of sriracha sauce” and we cover what sriracha is and what are its uses, and most importantly, its substitutes.

What can I use instead of Sriracha sauce?

If you have ever found yourself trying to squeeze out the very last drops of liquid from your empty bottle of sriracha, or find that you cannot find sriracha in your local store or even online, this guide will tell you exactly what alternatives to consider to satisfy your thirst for flavourful spice.

There are many substitutes to sriracha sauce with varying amounts of spice and different flavour profiles. These include:

Sambal oelek
Gochujang
Chili garlic sauce
Tabasco and other hot sauces
Peri peri sauce and other cooking sauces

Chili (Capsicum annuum L) is one of the main food commodities in Indonesia which has a high economic value in meeting domestic and export needs. The need for chili for big cities with a population of one million or more is around 800,000 tons / year or 66,000 tons / month. In certain seasons such as religious holidays, chili needs usually increase by about 10-20% of normal needs (8).

What is sriracha sauce and its uses?

Sriracha sauce is a type of hot sauce made from red chili peppers, distilled vinegar, salt, garlic and sugar. It originated from Southeast Asia, specifically Thailand, but is currently used by people all over the world.

The “heat” in peppers is caused by chemical structures called capsaicinoids. The main capsaicinoids in chili peppers that cause heat are capsaicin and dihydrocapsaicin (5).

Sriracha’s recipe is simple: it uses high-quality jalapeño chile peppers, picked when spiciest, ground with garlic, sugar, salt, vinegar, and a few other ingredients. The trick is to use fresh chiles; if the chiles are not ground soon after harvest, then they become unusable. This delicate aspect of sriracha makes it difficult for large hot sauce manufacturers to use freshly picked peppers. Most hot sauce brands are made with dried chile peppers (1).

Sriracha has a unique flavour profile; with a kick of heat, and a hint of tanginess that is a perfect balance for most palates. It is notably thicker than most other hot sauces and hence can also be used as a condiment. Each brand has its own unique twist to this type of hot sauce and can easily be found in grocery stores everywhere.

It can be used in a variety of ways in many cuisines, especially asian. In asian cuisine, Sriracha sauce is used in pho, stir-fry, curry, soups and stews, as well as marinades for meat and grilled vegetables. Sriracha is also used as a topping for to add a delicious and spicy kick of flavour to dishes like eggs, or even on sushi and pizza. It can even be used as an effective replacement for hot sauce.

What are the substitutes for sriracha sauce?

Below we will explore the specifics of the alternatives to sriracha sauce in a bit more detail.

1. Sambal Oelek

Sambal Oelek is the closest alternative to sriracha suce. This is a blend of chilli paste, vinegar, and salt, almost like an Asian version of basic hot sauce. This can be used to spruce up your meals and is commonly utilised in Asian cuisine. The main distinction between sambal and sriracha sauce is that sambal oelek lacks that garlic flavour that is present in sriracha.

Another difference is that sambal uses less vinegar and no sugar, allowing the chilies to have more of a kick. Ingredients like shrimp paste and garlic powder can be used to customise the flavour. It is also relatively easy to make at home so is definitely an option to consider.

This spicy paste of Malaysian and Indonesian origin has the pure taste of chiles with little else and is used more in cooking than as a condiment. Once opened, the jar should be kept in the refrigerator and the “best by” date should be observed (2).

2. Tabasco and other hot sauces.

Although varying in amounts of vinegar and spice, tabasco and other hot sauces available in grocery stores are a fairly effective option as they too come with a kick of spice that can help brighten up your dish. Most are used as condiments or garnish but can also be used in cooking, although not popularly used this way.

Lousiana hot sauce, an umbrella term for most sauces, can be replaced for sriracha for most spice lovers, but it is important to note that each hot sauce has its unique flavour profile. This aromatic sauce, made from ‘Tabasco’ peppers (Capsicum frutescens L.) is widely used to enhance the flavor of many fresh and cooked foods, is made by the Mcllhenny Company of Avery Island, Louisiana. It was traditionally made from red ripe ‘Tabasco’ pepper mash plus salt, packed into 50 gal. Kentucky white oak barrels, covered with more salt, aged for 3 years, filtered, homogenized and diluted 1:3 with vinegar (3).

3. Peri Peri sauce

Particularly for the replacement of sriracha sauce in cooking, this Portuguese alternative is eays to find in stores and can be used in the place of sriracha sauce in marinades, stir fries, soups, etc. Although less in vinegar content, peri peri sauce can definitely satisfy your spice cravings when sriracha is missing from your pantry.

In addition to garlic, vinegar and chili paste, peri peri sauce also combines the dynamic flabours of lemon, pepper, onion and bay leaf. It is slightly thicker than most other hot sauces. There are a variety of hot sauces available, and you can choose them depending on how spicy or tangy they are.

Peri-peri, which literally means small chili, is a hot sauce made from a blend of chillies, herbs and spices first discovered in Portuguese East Africa (4).

4. Chili garlic sauce

A very popular condiment in Asian cooking, specifically Thai and Japanese, chili garlic sauce – as you can probably tell from the name – is made primarily from chili and garlic. It is a lot brighter in comparison to sriracha and has less tangy notes. This versatile sauce can be used in various ways; from stir fries to toppings in salads and in marinades. Garlic is an ingredient of many traditional hot sauces around the world (5).

In a study, different amounts of garlic were added to chili sauce. The results showed that the increment in the quantity of garlic has influenced the pH, viscosity, color and antimicrobial effects of chili sauce. Addition of 10% garlic was found to be the most effective in inhibiting the growth of yeast and mold and bacteria of B. cereus. Sensory evaluation indicated that the addition of up to 10% garlic in chili sauce did not affect the overall acceptability of chili sauce except for color (6).

5. Gochujang

Widely used in Korean cuisine, Gochujang is a fermented chilli paste made from glutinous rice, fermented soybean powder, barley malt powder, chilli powder, and salt. This is served in a thick paste. Gochujang has a unique balance of sweet and spice and is hence used by a lot of people to add to their meals for a kick of flavour. It is mostly used in rice and noodle dishes.

Gochujang sauce is usually composed of red pepper paste, wheat grain, glutinous rice, red pepper powder, salt, starch syrup, and garlic. Gochujang sauce is a popular South Korean seasoning. In Korea, gochujang sauce is the most widely used additive for unique taste development in traditional food such as bibimbap. The gochujang sauce has characteristic flavors, taste, color, nutrients, and functional properties, which are generated by the microflora produced from microorganisms such as mold, Bacillus spp., lactic acid bacteria, and yeast during fermentation (7).

Other FAQs about Sauces that you may be interested in.

How to open a pasta sauce jar?

How long does Pasta Sauce last in the fridge?

How to store hot sauce?

Conclusion

This guide has thus outlined the various ways in which sriracha sauce can be substituted while keeping in mind their differences and variance in spice and tang. These alternatives can be replaced for all the uses of sriracha.