Bulk Sriracha Sauce for Wholesale & Commercial Supply
Sriracha means two different sauces in the United States: a thinner, sweeter Thai style, and the thicker, garlic-forward style most US buyers mean by the word.
The published line starts from pickled chili and pickled garlic, held at pH 3.0 to 3.8 by acetic acid, with potassium sorbate as its preservative. Read the pH first: on an acid-kept sauce it is the safety number.
Take it in bulk for your kitchens, or as private label hot sauce.
- Multi-origin
- US inventory
- Open specs
- No brokers
Types We Offer
Thai-Style Sriracha
Thinner and sweeter.
California-Style Sriracha
Thicker and garlic-forward. It is what most US buyers mean by the word.
With or Without Sulfite
One of our sriracha lines names sodium metabisulphite in its chili; the published line names none. A sulfite-free sauce is a different product to a QA team.
Specifications
- Allergens
- Statement on request
- Salt
- 5.8-7.0% as NaCl
- pH
- 3.0-3.8
- Brix
- 23.0-27.0 total soluble solids
- Preservative
- Acetic acid (E260), potassium sorbate (E202)
- Sweetener
- Sugar
- Thickener
- Xanthan gum (E415)
- Shelf life
- PET 18 months, glass 24 months, from production date
- Storage and opened handling
- Room temperature.
- Origin
- Thailand
- Pack format
- PET 200, 250, 435 and 740 ml; glass 200, 300, 700 and 730 ml
- Ingredients
- Pickled chili (chili, salt, acetic acid (E260)) 65.00%, pickled garlic (garlic, salt, acetic acid (E260)) 14.00%, water 12.22%, sugar 8.00%, acetic acid (E260) 0.59%, xanthan gum (E415) 0.10%, potassium sorbate (E202)
- Microbiological
- Total plate count <1.0 x 10^4 CFU/g (limit); yeasts and molds <10.0 CFU/g (limit); E. coli <3 MPN/g (limit); S. aureus not detected /0.1 g (limit); Salmonella not detected /25 g (limit)
Where It Goes
A table condiment in pho and noodle shops, a squeeze-bottle sauce on burger and taco lines, and the heat in sriracha mayo, wing sauce and snack seasoning.
What You Can Change
- Style. Thai-style or California-style.
- pH. 3.0 to 3.8 as published, stated per line.
- Sulfite. None on the published line; a sulfite line is its own product.
- Body. Xanthan gum sets the viscosity.
- Pack. PET 200 to 740 ml or glass 200 to 730 ml.
Private Label
Private label sriracha is read on the sweetener, the color and the preservative, and all three publish before the price. Heat, garlic and container can change; the pH stays where the specification puts it.
Pacific86 Is the Sister Company of Source86.
- Pacific86 runs on the same supplier network and the same audited vendors as Source86.
- Our team works on the ground in the countries where your product is made.
- The same FSQA team reviews the documentation for your order.
- Audited vendors
- 86
- BRCGS grade
- AA
- Countries with our team on the ground
- 15
- On-time delivery
- 98%
Tell Us What You Need
Questions Buyers Ask
+What is the pH, and why read it first?
3.0 to 3.8 on the published line. Sriracha is kept shelf-stable by acid, so the pH is what holds it safe, and it is the one figure that should not move between a sample and a production run.
+Does the sriracha contain sulfites?
The published line names acetic acid, xanthan gum and potassium sorbate, and no sulfite. Another of our sriracha lines lists sodium metabisulphite, so check the line you are quoted.
+How long does sriracha keep?
PET 18 months and glass 24 months from production, at room temperature. Once a bottle is open, follow the producer's instruction, which comes with the quote.
