All About Sriracha
Your complete guide to sriracha - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Sriracha Last?
Storage times and freshness tips for sriracha in different conditions.
Safety first: This guide provides general information. When in doubt, throw it out! Trust your senses and err on the side of caution. If something smells, looks, or tastes off, don't consume it.
unopened pantry1-2 years from manufacturing date, or 3-6 months past 'best by' date
Signs of Spoilage
Bulging container, leakage, visible mold through the bottle (extremely rare), or a severely 'off' odor upon opening if the seal was compromised.
How to Check
Check the 'best by' or 'expiration' date printed on the bottle. Visually inspect the bottle for any physical damage, swelling, or signs of leakage around the cap or seal.
Storage Tips
Store in a cool, dry, and dark pantry or cupboard away from direct sunlight and heat sources. Consistent temperatures help maintain quality.
opened fridge6 months to 1 year, potentially up to 2 years with optimal storage
Signs of Spoilage
Darkening or significant change in color (beyond normal aging), visible mold (often black or green, especially around the nozzle or cap), unusual bubbles or foam, extreme liquid separation that doesn't recombine with shaking, or an unusually thick/thin texture.
How to Check
Visual Inspection: Examine the sauce's color and consistency. Thoroughly check the cap and nozzle for any mold growth or dried, dark crust. Smell Test: Squeeze a small amount onto a clean spoon or into a bowl and smell it carefully. It should have its characteristic spicy, garlicky aroma. Any sour, yeasty, fermented, or putrid odor indicates spoilage. Taste Test (Caution): If visual and smell tests are clear, a tiny dab on the tip of the tongue can confirm. Discard if it tastes overly sour, bitter, bland, or otherwise unpleasant.
Storage Tips
Always ensure the cap is tightly sealed after each use to prevent air exposure and contamination. Store consistently in the main body of the refrigerator, not the door, for more stable temperatures. While sriracha is highly stable due to its acidity and salt content, its vibrant flavor and pungency can gradually diminish over time, even if not spoiled.