Badia Sriracha Salt, 8 oz

Sea salt blended with sriracha — garlic, chile, and vinegar tang in a dry, shakeable form. The heat and umami of the sauce without the moisture, so it sticks to anything you can grill, roast, or fry.

Common Uses

Rim micheladas and bloody marys. Dust over popcorn, fries, edamame, and roasted nuts. Rub on chicken wings, pork belly, and shrimp before grilling. Sprinkle on avocado toast, fried eggs, watermelon, or fresh mango. Finish stir-fries, ramen bowls, and grilled corn.

Cuisine Context

Sriracha started in Si Racha, Thailand as a table condiment for seafood and noodles, then traveled the world through Thai and Vietnamese restaurants. This salt version translates that flavor into the cooking line — useful anywhere you'd reach for a finishing salt but want chile-garlic depth instead of plain salinity. Standard tool for chefs working across Thai, Mexican, and modern American menus.

Pro Tip

Toss with hot, just-fried potatoes — the residual oil pulls the chile and garlic into the crust where regular salt would just sit on the surface.

Ships from Doral, FL.