Sriracha sauce (Huy Fong Foods)
A bottle of Huy Fong Foods Sriracha sauce.
Sriracha sauce (//; Vietnamese: Tương Ớt Sriracha; Chinese: 是拉差香甜辣椒醬; Shìlāchà xiāngtián làjiāo jiàng) is a hot sauce made by Huy Fong Foods, a California manufacturer. Created in 1980 by Chinese-Vietnamese founder David Tran, it is a brand of Sriracha sauce also known as rooster sauce or cock sauce because of the rooster prominently featured on its label. Cookbooks include recipes using it as their main condiment.
It can be recognized by its bright red color and its packaging: a clear plastic bottle with a green cap, text in five languages (Vietnamese, English, Chinese, French and Spanish) and the rooster logo.
The sauce's recipe has not changed since 1983. The bottle lists the ingredients "Chili, sugar, salt, garlic, distilled vinegar, potassium sorbate, sodium bisulfite and xanthan gum." Huy Fong Foods' chili sauces are made from fresh red jalapeño chili peppers and contain no added water or artificial colors. Garlic powder is used rather than fresh. The company formerly used serrano chilis but found them difficult to harvest. To keep the sauce hot, the company produces only up to a monthly pre-sold quota in order to use only peppers from known sources. The sauce is certified as kosher by the Rabbinical Council of California.
Scoville scale heat rating
|This section requires expansion. (December 2013)|
In 2012, over 20 million bottles were sold.
In October 2013, the city of Irwindale, California filed a lawsuit against the Huy Fong Foods factory after residents of the town complained of the spicy smells the factory was emitting while producing Sriracha sauce. The plaintiff initially sought an injunction enjoining Huy Foy from "operating or using" the plant. On November 27, 2013, Judge Robert H. O'Brien ruled partially in favor of the city, declaring Huy Fong Foods must cease any operations that could be causing the noxious odors and make changes to mitigate them, though he did not order that operations cease completely. According to the judge, although there was a "lack of credible evidence" linking locals' complaints of breathing trouble and watering eyes to the factory, the odor that could be "reasonably inferred to be emanating from the facility" is, for residents, "extremely annoying, irritating and offensive to the senses warranting consideration as a public nuisance." In late January 2014, the city of Irwindale announced it was expanding its case against Huy Fong Foods to include a claim of breach of contract, alleging that the plant violated a condition of its operating permit by emitting harmful odors. The case was scheduled for jury trial in Los Angeles Superior Court on November 3, 2014.
Filmmaker Griffin Hammond produced a 33-minute documentary about Sriracha sauce. It was funded with the help of a Kickstarter campaign which raised $21,009—over four times the goal. The film was released online on December 11, 2013 in advance of submission to film festivals.
- The Catholic Foodie: Huy Fong's Sriracha, a.k.a Rooster Sauce
- "Comments". Huy Fong Foods. Retrieved 15 July 2013.
- "Sriracha: How a sauce won over the US". News Magazine Monitor. UK: BBC. 20 December 2013. Retrieved 2013-12-22.
- Shyong, Frank (April 12, 2013). "Sriracha hot sauce purveyor turns up the heat". Los Angeles Times. Retrieved 2013-12-22.
- Edge, John (May 19, 2009). "A Chili Sauce to Crow About". The New York Times. Retrieved 20 February 2013.
- Clemens, Randy (2011). The Sriracha Cookbook. Berkeley: Ten Speed Press. ISBN 978-1-60774-003-2.
- Garbes, Angela (2011). The Everything Hot Sauce Book: From growing to picking and preparing - all you ned to add some spice to your life!, p.92. ISBN 9781440530654. "A combination of fresh red jalapeños, garlic, sugar, salt, and vinegar."
- Clemens, Randy (2011). The Sriracha Cookbook: 50 "Rooster Sauce" Recipes that Pack a Punch, p.10. Random House. ISBN 9781607740582.
- Rabbinical Council of California: Huy Fong Foods
- Von Biel, Victoria (16 December 2009). "Best Foods of the Year". Bon Appétit. Retrieved 20 February 2013.
- Patterson, Daniel (January 2010). "Sriracha: 4 Recipes for a $5 Ingredient". Bon Appétit. Retrieved 20 February 2013.
- Weinstein, Nicole B.; Daniel M. Krainin; Mackenzie S. Schoonmaker; Beveridge & Diamond PC (17 February 2014). "Sriracha Hot Sauce Plant Ordered to Cease Spicy Odors". The National Law Review. Retrieved 19 March 2014.
- The Associated Press. "Sriracha hot sauce factory ordered to partially shut down". News (CBC). Retrieved 28 November 2013.
- Shyong, Frank (2014-01-31). "More legal woes for Sriracha plant in fight with Irwindale". latimes.com. Retrieved 2014-02-11.
- "Irwindale's Case Against Sriracha Factory To Go To Trial This Fall". Losangeles.cbslocal.com. 2014-01-31. Retrieved 2014-02-11.
- Hammond, Griffin (December 11, 2013). "Watch". Sriracha, the movie!. Sriracha movie. Retrieved 2013-12-22.
- "Sriracha hot sauce documentary released online this week". Pasadena Star News. 2013-10-30. Retrieved 2013-12-22.
- Simmons, Krista (December 4, 2013). "Sriracha Documentary Tackles 'Unanswered Questions' About The Hot Cock Sauce". LAist. Retrieved 2013-12-22.
- Hammond, Griffin. "‘Sriracha’" (documentary film). Kickstarter (project). Retrieved 2013-12-22.
- "Sriracha 'rooster sauce' to star in upcoming documentary". Daily News. Retrieved 2013-12-22.
- Harris, Jenn (June 13, 2013). "Sriracha documentary: Everything you need to know about the fiery sauce in 30 minutes". The Los Angeles Times. Retrieved 2013-12-22.
- Sriracha (official webpage), Huy Fong Foods.
- "The highly unusual company behind Sriracha, the world’s coolest hot sauce". Quartz. October 21, 2013.