"Sriracha is made from a mixture of chili peppers (typically red jalapeño), acidic distilled vinegar, umami garlic, sugar, and salt. Like most chili-pepper-based hot sauces, sriracha is hardy and durable, but not immune to quality degradation over time due to prolonged light and air exposure. Still, dark red tones (even to the point of bordering on dark red-brown) aren't necessarily signs that your sriracha has turned."
"Chili peppers naturally darken over time, a non-threatening effect that bears no significant impact on the sriracha's flavor and isn't dangerous to consume. While oxidation doesn't dramatically alter sriracha's tasting profile, it does penetrate the oxygen-permeable plastic bottles, creating a visibly darker discoloration in the sauce over time. To retain that signature scarlet sriracha vibrancy, keep the bottle in the fridge. It's the optimal storage location to ensure a fresh taste and bright red hue."
Sriracha is made from chili peppers (typically red jalapeño), distilled vinegar, garlic, sugar, and salt. The combination of acidic vinegar, salt, and capsaicin provides natural resistance to bacterial growth. Prolonged light and air exposure cause oxidation that darkens the sauce, producing dark red to red-brown tones without making it unsafe to eat. Oxidation and oxygen penetration through plastic bottles diminish color vibrancy more than flavor. Some commercial brands add potassium sorbate and sodium bisulfite to further protect flavor. Refrigeration slows oxidation, preserves the bright red hue, and helps maintain optimal taste quality.
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