Interesting. I find it to be fairly mild and use larger amounts.
Yeah, there’s very wide variation in tolerance of capsaicin from one individual to another. A lot of it has to do with building tolerances. I’m sure some of it has to do with something innate as well. My wife gets an upset stomach even from very mild chili heat.
I like it ok, a bit to sweet,use it on egg rolls.
I don’t know about brands over there, but over here there’s a range of hotness levels.
It has a bite to it, but I think a large part of that is the concentration of salt, sugar, and garlic which wake up the tongue.
Which is why I put cayenne in my breakfast gravy and other things I cook. Gotta build up the Wife’s tolerance! 
That must be the problem. I find garlic powder acrid and unyummy, and the yummy heat to nasty garlic powder flavor in Sriracha is so unfavorable.
Don’t like Sriracha. I think it’s disgustingly sweet. I like the version of a sambal sold as Sambal Oelek. I’m starting to see it in regular grocery stores. Good heat, good flavors, no sweetness. And Louisiana. To me, Tabasco is all heat and no flavor.
I like sriracha all right, but no more so than several other hot-pepper preparations. I don’t really get why it became so popular, so quickly, nor the idea of putting it on “everything.” But if people enjoy it, that’s cool.
Pretty much take it or leave it. I prefer Tapatio.
I don’t hate it, but it’s not something I’d use regularly. I tried that new BK burger with it, and they really go overboard with how much they put on, I had to take off the top bun (where most of the sauce had soaked in) to eat the 2nd half of it. I know they advertise it as having a lot, but that’s no excuse.
I tried one. I thought they didn’t put enough on. (Especially since the beef patties were a bit dry.)
We like it OK but I tend to forget about its existence. We have a big bottle in the cupboard right now that’s half-full and… oxidized. Kind of darker colour. Still tastes the same, I think, but maybe should try and find room in the fridge for the next (small) bottle.
Yes, I like it a lot, and yes, I am also surprised at the variety of foods it goes well with.
Last week, my wife turned me on to something I had no idea existed but am now obsessed with that is made with sriracha: Sir Kensington’s Mayonnaise with Sriracha. The stuff is amazing. I put it on almost everything. Sir Kensington also has a regular mayo so don’t get them mixed up. The mayo with sriracha is a pink color. Get some! If you like Sriracha, you will love this. My wife picked it up at Whole Foods.
I don’t like hot sauce of any kind; so no.
I chose yes as it’s OK but not my goto sauce.
I have Cholula, Franks and Tabasco original and habanero as first options and some scorpion chilli sauce for when I want to really stoke things up.
I have a remarkably low heat tolerance, and Sriracha is the one “hot” sauce I will use. I actually enjoy the taste, which is unique to me among hot sauces.A good squirt of it in a bowl of pho really brings out the flavors without overhottening it up.
OTOH, I don’t understand how anyone can eat Tobasco. It smells to me like it’s gone off. I like vinegar, I like the smell of vinegar, but to me Tobasco just smells putrid.
Sriracha is perfectly good, but it’s become the Ranch Dressing of seasonings – slathered faddishly on everything with no consideration of whether it goes well with what you’re putting it on.
Many Chinese buffets have fried chicken wings, and sriracha sauce is a decent enough substitute for Frank’s that you can have some hot wings in those places, and you get to decide the heat level (up to a point of course. Speaking of which, the stupidest hot sauce related anecdote I’ve even seen is when I ordered “nuclear” wings at a Cleveland bowling alley, and the sauce was just Frank’s with Italian pepper flakes.)
It’s also flavorful enough that I can add it to lots of pan-fried dishes without having to worry about adding other spices in addition to the heat. Frank’s and Tabasco aren’t flavorful enough for that.
It doesn’t have the vinegary zip that I tend to expect from a hot sauce, and has a sweet flavor that is also kind of unexpected. At first I didn’t care for it either, but it sort of grew on me, and there are dishes where I prefer it, but there are others where I prefer other hot sauces like Cholula, Frank’s or Crystal.
I wish they sold smaller bottles; 6-8 oz would be ideal for the amount I eat; it always ends up darkening and I end up throwing half of the bottle out.
Interestingly, the Lee Kum Kee sriracha is more savory- less sugar, and includes fish sauce in the formula. I think it’s actually better on stuff like pizza or meats.