In cooking, Sriracha sauce is used as a condiment for seafood, fish, meat (chicken, pork, beef), poultry, rice, noodles, soups (ramen, tom yum, tom kha), wontons, dumplings, burgers, sandwiches, tacos, nuggets, French fries, rolls, sushi, sashimi, fried eggs, omelets, salads, pizza, and sauces (ketchup, mayonnaise, barbecue). Sriracha pairs well with garlic, onion, lemon, lime, cilantro, basil, mint, coconut milk, fish sauce, soy sauce, sesame oil, rice vinegar, and sugar (palm, coconut).
Sriracha is rich in capsaicin (the alkaloid that provides heat), vitamins (C, A, E, K, B vitamins), potassium, magnesium, phosphorus, calcium, sodium, iron, and zinc. In folk medicine, Sriracha (in moderation) is used as a digestive stimulant, antioxidant, vasodilator, for colds (diaphoretic), and for strengthening the immune system. Contraindicated in gastritis (with high acidity), gastric and duodenal ulcers, pancreatitis, cholecystitis, hepatitis, colitis, hemorrhoids, and kidney diseases.