Sriracha sauce (Huy Fong Foods)
|Tương Ớt Sriracha|
A bottle of Huy Fong Sriracha sauce
(with trademarked rooster logo pixelated)
|Scoville scale||1,000-2,500 SHU|
|Vietnamese||Tương Ớt Sriracha|
|Vietnamese alphabet||Tương Ớt Sriracha|
|Literal meaning||Sriracha sweet chili sauce|
Huy Fong's Sriracha sauce (//; Vietnamese: Tương Ớt Sriracha) is based on David Tran's recipe for the Sriracha chili sauce, a dipping sauce which originated from Thailand. This sauce is produced by Huy Fong Foods, a California manufacturer. Created in 1980 by Vietnamese-American founder David Tran, it is a brand of Sriracha sauce often also known as "rooster sauce" because of the rooster prominently featured on its label. Some 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 Vietnamese, English, Chinese, French, and Spanish, and the rooster logo. David Tran was born in 1945, the Year of the Rooster in the Chinese zodiac.  The green cap and rooster logo are trademarked, but the U.S. Patent and Trademark Office considers the name "sriracha" to be a generic term.
The sauce's recipe has not changed significantly 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 garlic. 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.
The production of Sriracha sauce begins with growing the chiles. The chiles are grown on Underwood Ranch. David Tran, owner of Huy Fong Foods, contracted about 1,700 acres of farmland that spreads from Ventura County to Kern County, CA. In order to make sriracha, the chili peppers are planted in March.
Tran uses a particular type of machinery that reduces waste by mixing rocks, twigs, and unwanted/unuseable chiles, back into the soil. The chiles are harvested in Mid-July through the October and are driven from the farm to the Huy Fong Foods processing facility in Irwindale, CA which occupies 650,000 square feet. During this season, Underwood Ranch picks and delivers about 30 loads of chiles per day. Chiles are distributed into 25 loading docks.
Because Tran does not add food coloring to the sauce, each bottle varies in color. At the beginning of the harvest season, the chiles are greener and therefore, the sauce yields a more muted-red color. Later in the season, the sauce produced is bright red. In order to make the sauce, after the chiles are harvested, they are washed, crushed, and mixed with the other ingredients including chili, sugar, salt, garlic, distilled vinegar, potassium sorbate, sodium bisulfite as preservatives, and Xanthan gum. The sauce is loaded into blue drums and then distributed into bottles. All blue drums and bottles are manufactured on-site as to cut waste and emissions down.
 Serving Size: 1 tsp, Calories: 5, Calories from fat: 0, Total Fat: 0g, Sodium: 60 mg, Total Carbohydrate: 1g, Sugars: 1g, Protein: 0g, Vitamin A: 0%, Vitamin C: 0%, Calcium: 0 Iron: 0
Scoville scale heat rating
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David Tran began making chili sauces in 1975 in his native Vietnam, where his brother grew chili peppers on a farm north of Saigon. In 1978, the Vietnamese government began to crack down on ethnic Chinese in south Vietnam. Tran and three thousand other refugees crowded onto the Taiwanese freighter Huey Fong, heading for Hong Kong. After a month-long standoff with the British authorities, its passengers disembarked on January 19, 1979.
Tran was granted asylum in the United States. He started Huy Fong Foods in 1980, naming the company after the refugee ship that brought him out of Vietnam. The sauce was initially supplied to Asian restaurants near his base in Chinatown, Los Angeles, but sales grew steadily by word of mouth.
In 2012, over 20 million bottles were sold. Huy Fong Foods says demand has outpaced supply since the company started making the sauce. The company does not advertise because advertising would only widen that gap. Huy Fong has boosted production since 2013.
Sriracha sauce has grown from a cult taste to one of the food industry's most popular fads. It infuses burgers, snacks, candy, beverages and even health products. Tran said he was dissuaded from securing a trademark on the word sriracha since it is difficult to obtain one named after a real-life location. This allows others to create develop their own version, and use the name. Some of the biggest corporations in the business, such as Heinz, Frito-Lay, Applebee's, P.F. Chang's, Pizza Hut, Subway and Jack in the Box, use the name without licensing it. In 2016, Lexus partnered with Huy Fong Foods to build a single promotional Sriracha IS sport sedan.
In October 2013, the city of Irwindale, California, filed a lawsuit against the Huy Fong Foods factory after approximately 30 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 Fong 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. On May 29, 2014, it was announced that Irwindale had dropped the lawsuit against Huy Fong Foods. During the legal battles, a Texas delegation offered incentives to move operations to Denton. Other states had also made offers for potential relocation.
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.
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- Edge, John T. (May 19, 2009). "A Chili Sauce to Crow About". The New York Times.
From 1975 onward, Mr. Tran made sauces from peppers grown by his older brother on a farm just beyond Long Binh, a village north of what was then Saigon. ... Though he never devised a formal name for his products, Mr. Tran decorated each cap with a rooster, his astrological sign.
- Shyong, Frank (April 12, 2013). "Sriracha hot sauce purveyor turns up the heat". Los Angeles Times. Retrieved 2013-12-22.
- Clemens, Randy (2011). The Sriracha Cookbook. Berkeley: Ten Speed Press. ISBN 978-1-60774-003-2.
- "Firetalkers: Interview with David Tran of Huy Fong Foods, Inc., Makers of Sriracha "Rooster" Sauce".
Scott: Why did you choose to put a rooster on your sauce bottles? David: I was born in the Year of the Rooster .
- Pierson, David (10 February 2015). "With no trademark, Sriracha name is showing up everywhere". The Los Angeles Times.
Two dozen applications to use the word have been filed with the United States Patent and Trademark Office. None has been granted for Sriracha alone. The word is now too generic, the agency determined. ... Unlike the name, Tran trademarked his rooster logo and distinctive bottle.
- Garbes, Angela (2011). The Everything Hot Sauce Book: From growing to picking and preparing — all you need 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
- Huy Fong Foods at Rabbinical Council of California's website
- http://nextshark.com/sriracha-hot-sauce-david-tran-vietnamese/. Missing or empty
- [farmtotablela.com/sriracha-from-the-farm-to-your-table/ farmtotablela.com/sriracha-from-the-farm-to-your-table/] Check
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- Girardet, Edward (August 6, 1980). "Powerful magnet for Asian refugees". Christian Science Monitor.
One such ship, the Huey Fong, arrived in Hong Kong on December 23, 1978, claiming to have rescued its refugees off the Vietnamese coast....On January 19, the ship entered Hong Kong Harbor without permission and the refugees disembarked.
- 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.
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- Tim Nudd. "Lexus Just Made a Sriracha Car, and No This Isn't an April Fools' Joke: Auto brand just got spicier". adweek.com. Retrieved 18 November 2016.
- Weinstein, Nicole B.; Krainin, Daniel M.; Schoonmaker, Mackenzie S. (17 February 2014). "Sriracha Hot Sauce Plant Ordered to Cease Spicy Odors". The National Law Review. Retrieved 19 March 2014.
- "Sriracha hot sauce factory ordered to partially shut down". CBC.ca. CBC/Radio-Canada. Associated Press. 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.
- Shyong, Frank (May 29, 2014). "Sriracha truce brokered with help of Gov. Jerry Brown's office". Los Angeles Times.
- Shah, Khushbu (1 May 2014). "Is California's Sriracha Factory Considering a Texas Move?". Eater.com. Retrieved 18 September 2015.
- Favot, Sarah (16 April 2014). "Sriracha hot sauce maker considers moving to Texas". Pasadena Star-News. Los Angeles Daily News. Retrieved 18 September 2015.
- Hammond, Griffin (December 11, 2013). "Watch Sriracha, the movie!". srirachamovie.com. Retrieved 2013-12-22.
- Harris, Jenn (June 13, 2013). "Sriracha documentary: Everything you need to know about the fiery sauce in 30 minutes". Los Angeles Times. Retrieved 2013-12-22.
- Huy Fong Foods, Inc. (official webpage), Huy Fong Foods
- "The highly unusual company behind Sriracha, the world’s coolest hot sauce". Quartz. October 21, 2013.
- "How a Vietnamese Refugee Founded a Multi-Million Dollar Sriracha Empire". 6 July 2016. Retrieved 2017-12-04. Check date values in:
- "Sriracha: From the Farm to Your Table". Retrieved 2017-12-04. Check date values in:
- "Huy Fong Foods Sriracha Hot Chili Sauce". Retrieved 2017-12-04. Check date values in: