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Photo of Chilli & Ginger Sauce by Blue DragonPhoto · credit below

Photo: tacinte / Open Food Facts contributors, CC BY-SA 3.0 · licence · source. Placed on a white 4:5 background, resized and converted to WebP by Cillino. Same licence. Packaging design belongs to the brand.

Hot & chiliHot sauce

Chilli & Ginger Sauce

by Blue Dragon

At a glance

A hot sauce.

Tastes
Sweet

Probably sweet.

Heat
Not stated on the label
Made with

Water, Sugar, Ginger, Pickled garlic… all ingredients

From the product record on Open Food Facts. Sources

Your take

Save it to Want to try, Tried or Favorites.

Ingredients

9, in label order
  1. 1
    Water
  2. 2
    Sugar
  3. 3
    Ginger
  4. 4
    Pickled garlic
    • Fresh garlic
    • Water
    • Salt
    • Acetic acid
  5. 5
    Salt
  6. 6
    Red chilli (chili)
  7. 7
    Thickener: modified maize starch
  8. 8
    Acidity regulator: acetic acid
  9. 9
    Thickener: xanthan gum
Chili
Exact label text

Water, Sugar, Ginger 10 %, Pickled Garlic (Fresh Garlic, Water, Salt, Acetic Acid), Salt, Red Chilli 2 %, Thickener: Modified Maize Starch, Acidity Regulator: Acetic Acid, Thickener: Xanthan Gum.

More from Blue Dragon

Brand page

Where this comes from

The Open Food Facts product record.

How we read the flavor1 tag
  • SweetSugar is listed 2nd

We read the ingredient order and wording. No tasting, no scores, and we never guess heat.

Product facts
Brand
Blue Dragon
Owner, as reported
Interggs, Inc.
Type
Hot sauce
Label on record
2026-03-24
Sold in
Denmark, France, UK
Sizes & barcodes1 size
SizeBarcodeCheck
190 ml5010338202613Valid
Sources1 record

Open Food Facts · record 5010338202613 · retrieved 2026-10-12

FactExtraction confidence
name80%
category70%
category tags70%
ingredients text90%
names by language80%
allergens70%

Data from Open Food Facts (openfoodfacts.org), available under the Open Database License. Product on Open Food Facts. Photos: Open Food Facts contributors, CC BY-SA 3.0, credited on each photo.

Brand ownership as reported by the source (unverified).

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