Roland Sriracha is just one of the bunch when it comes to sriracha brands out there.
This spicy treat comes from Asia and is brought to you by Roland Foods, selling under the Roland Brand.
It’s got its own unique twist on flavor that sets it apart from the crowd, especially the famous Huy Fong sriracha.
In this article, we’re gonna dive right into Roland Sriracha, talking about how it tastes, how hot it is, and how you can use it in all sorts of dishes.
And hey, we’ll even stack it up against Huy Fong’s Sriracha to see how they compare.
What Is Roland Sriracha And Where Is It Made?
Roland Sriracha is a special chili sauce marketed by Roland Foods, which is a brand of food company based in the bustling city of New York.
Now, the sauce itself is made a long way from the Big Apple – in both Malaysia and China, and it is only branded to be sold as a Roland Food product.
According to Roland, the makers behind their sriracha sauce use sun-ripened chili peppers that have been sprinkled with salt, and they even add in some thickening agents and preservatives to get it just right.
What Are The Ingredients In Roland Sriracha?
Here is a breakdown of what goes into Roland Sriracha and why each ingredient is in there:
- Salted Red Chili Pepper (Red Chili Pepper rubbed with Salt): This is the heart of the sauce! Red chili peppers bring the heat, and the salt helps to enhance the flavor even more.
- Sugar: Adds a touch of sweetness to balance out the spiciness of the peppers.
- Garlic: This adds a savory note and complexity to the flavor profile. It’s like a background singer that makes the star shine.
- Salt: More salt? Yep, it brings out the flavors and helps blend them all together.
- Water: This helps get the consistency just right through dilution, so the sauce pours smoothly onto whatever it is you are making with the sauce.
- Acetic Acid: This is a type of vinegar that lowers the pH of the sauce and prevents bacterial growth. The lower pH also helps to create this tang that adds depth to the sauce.
- Lactic Acid: Another preservative that also adds a bit of tanginess to the sauce.
- Xanthan Gum: Think of this as the sauce’s glue. It thickens the sauce and keeps all the parts from separating.
- Citric Acid: Adds a zesty citrus note and also helps preserve the sauce.
- Potassium Sorbate (Preservative): This guy’s job is to keep the sauce from spoiling quickly (alongside the other preservatives). No one likes spoiled sauce!
- Ascorbic Acid: Also known as Vitamin C, this helps maintain the color and acts as another preservative.
What Does Roland Sriracha Taste Like Compared To Original Sriracha?
Roland Sriracha got this thick texture and a color that’ll catch your eye with its bright red.
Now, when it comes to flavor, it’s got this nice balance of sweetness, heat, garlic and vinegar.
Most people who have tried this sauce will certainly nod along with that description.
But here’s the kicker: it’s not exactly like Huy Fong’s Sriracha.
They’re cousins but not twins, you get?
Roland’s version dials down the heat just a notch. But Huy Fong sriracha has it coming at your face!
So if Huy Fong’s sriracha is like a spicy dance party, Roland’s is more like a chill hangout.
If you’re looking for something a little less fiery but still packed with flavor, Roland might be your new go-to sriracha, otherwise, stir the way of Tabasco or Sky Valley.
Roland Sriracha Scoville
Roland Sriracha’s Scoville rating is under 2,200 SHU.
If you’re scratching your head wondering what that means, let me break it down for you.
The Scoville scale measures the spiciness of a food, and in this case, Roland’s sauce is in the low to mildly spicy range.
Think of it like a gentle wave of heat rather than a blazing fire.
It’s got enough kick to liven things up but won’t have you running desperately for a glass of milk, like all srirachas should right?.
What Is Roland Sriracha Sauce Good For?
Here’s what Roland Sriracha is good for:
- Dipping Sauce: Fried chicken, grilled shrimp, crunchy veggies? Roland Sriracha is there for you. Just give it a squeeze into a bowl, and you’ve got yourself a tasty dip that’ll make anything pop with flavor.
- Spicy Mayo Magic: Mix Roland Sriracha with mayo and lime juice, and voila! You’ve got a creamy, zesty spread perfect for sandwiches, burgers and wraps, or even a sassy dip for fries or nuggets.
- Marinade: Want to jazz up meat or tofu? Whisk Roland Sriracha with some garlic, scallions, lime juice, and oil. Let it marinate, and your taste buds will thank you.
- Soup Savior: A squirt or two of Roland Sriracha in your noodle soup, and you’re in flavor town. Ramen, pho, or any broth-based soup will shine with that extra kick.
- Dressing: Blend Roland Sriracha with blue cheese or ranch, and you’ve got a tangy, spicy dressing that’ll make any salad delicious in your mouth. Whether it’s a classic wedge or a crunchy coleslaw, this sauce has got you covered.
Roland Sriracha Nutrition
Here is a table showing the nutritional profile of Rolland sriracha
|Nutrient||Amount||% Daily Value|
|Total Sugar||Less than 1g||1%|
|Added Sugar||Less than 1g||1%|
- Serving size: 1 tsp. (5g)
- Percentage Daily Values (DV) are based on a 2,000 calorie diet.
How Much Does Roland Sriracha Cost? And Is It Cost Effective?
So, on Amazon.com, a 17 oz bottle of Roland Sriracha is tagged at $10.75.
That breaks down to $0.63 per ounce, and, if you order over $25, you get free shipping.
There are other sellers too, with different prices and shipping deals, but let’s stick with this for now.
Now, comparing it to Huy Fong Sriracha, things get interesting.
With the current price at $114 for two 17 oz bottles, Roland Sriracha seems like a bargain (does not seem, it is actually)!
But is it cost-effective? Well, let’s take a stroll down your perspective.
You love Huy Fong’s taste, but Roland tastes great too. So how to decide?
You’d calculate the price per ounce for each, compare ’em, and check which one tastes better for you, has ingredients you love, and is easy to get.
And from the numbers, it’s pretty clear that Roland Sriracha wins in the cost department, at $0.63 per ounce compared to Huy Fong’s steeper price.
But remember, taste, ingredients, and availability matter too.
If those check out for Roland too, then it’s the cost-effective winner.
But, if another brand pops up that ticks all your boxes and costs even less, the game might change!