Sriracha sauce (Huy Fong Foods)
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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. Created by Chinese-Vietnamese founder David Tran, it is a brand of Sriracha sauce that has achieved popularity in recent years. It is 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 product has spawned imitations including one by Roland Foods of New York City, Sriracha Chili Sauce, in a yellow-capped bottle with two dragons in place of the rooster.
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 ripe red jalapeño chili peppers and contain no added water or artificial colors. 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 kosher, as noted by the "K" in the star of David found on the bottle.
Scoville scale heat rating
Huy Fong Foods controversy
On October 21, 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 the Sriracha Sauce. On November 27, 2013, Judge Robert H. O'Brien ruled in favor of the city, declaring Huy Fong Foods must cease any operations that could be causing the obnoxious odors and make changes to mitigate them. While the judge did explain that there was a "lack of credible evidence" linking locals' complaints of breathing trouble and watering eyes to the factory, he also said 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."
- Editor. "Comments". Huy Fong Foods, Inc. Huy Fong Foods, Inc. Retrieved 15 July 2013.
- Shyong, Frank (April 12, 2013). "Sriracha hot sauce purveyor turns up the heat". Los Angeles Times.
- 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 9781607740032.
- 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.
- The Associated Press. "Sriracha hot sauce factory ordered to partially shut down". CBC News. CBC News. Retrieved 28 November 2013.