NOMAD CHILLI CO: The Sriracha Sauce – Fermented Umami Sriracha – 148ml

Sriracha, the long way round

Nomad's twist on the classic — deep umami, bright acidity and a clean, lingering heat. Locally grown red jalapeños and garlic are fermented, then blended ultra-smooth with locally made koji rice and rice wine vinegar for a velvety, mellow-sweet sauce with real earthy depth. It's also an award winner — taking out Sauce/Hot Sauce at the 2025–2026 Australian Barbecue Awards. A small-batch limited release tied to the local jalapeño season, so it comes and goes.

The flavour

Savoury and rounded up front, with a mellow sweetness and the earthy umami that koji brings. Fermented red jalapeño gives a bright acidity and a clean, medium heat that builds gently — smoother and deeper than a supermarket sriracha.

How to cook with it

• Squeeze over dumplings, gyoza or bao.
• Swirl into fried or scrambled eggs.
• Stir through noodles, fried rice or a ramen bowl.
• Whisk into mayo for a quick sriracha aioli.
• Glaze roasted chicken or tofu in the last minutes of cooking.

In the bottle

A smooth, velvety red sauce — thick and glossy, blended fine so it pours clean and clings without lumps.

Ingredients & Dietary

Ingredients: Fermented red jalapeño, garlic confit, koji rice, brown sugar, rice wine vinegar, olive oil, sea salt.

Dietary: No gluten-containing ingredients listed (gluten friendly). Naturally fermented, no artificial preservatives as described by the maker. Allergens and full statement — always check the physical label.

FAQ

How hot is The Sriracha Sauce? It's a medium 5/10 — a clean, lingering heat balanced by umami and mellow sweetness, so it's punchy but very useable.

What makes it different from normal sriracha? It's fermented and made with koji rice, giving a deeper, earthier umami and a smoother body than a typical sriracha.

Is it always available? No — it's a small-batch limited release tied to the local jalapeño season, so stock is seasonal.

Has it won any awards? Yes — it took out the Sauce/Hot Sauce category at the 2025–2026 Australian Barbecue Awards.

The Rub Smuggler's Verdict

Award-winning and worth the fuss — this one took out Sauce/Hot Sauce at the 2025–2026 Australian Barbecue Awards, and it's easy to see why. Grab it while the season's open — koji-fermented sriracha isn't something you find twice. Crumb some chicken in Atomic Chicken Southern Fried Chicken Coating, fry it golden, then serve with a pot of Uncle Mungo's Sweet n Sour and this over the top. Rest the crumb ten minutes before frying so it holds.