DailyDirt: Sriracha Apocalypse Watch
from the urls-we-dig-up dept
Many people are freaking out about the potential shortage of Sriracha, the popular hot sauce (aka “rooster sauce”) that has taken the world by storm, after it was reported that the new Sriracha factory in Irwindale, California, was facing a potential shutdown due to noxious fumes coming from the plant — generated by chili pepper processing — that were causing eye and throat irritation, as well as headaches, in nearby residents. A judge has now ordered the makers of Sriracha, Huy Fong Foods Inc., to stop any work that generates irritating fumes. While the smelly factory may not be welcome in Irwindale, at least two other cities (Philadelphia and Denton, TX) have suggested that the makers of Sriracha sauce relocate to their neck of the woods. In the meantime, here are a few links with more information about Sriracha, as well as potential alternative hot sauces.
- Sriracha is made with hybrid jalapeño peppers (processed within a day of being picked), vinegar, sugar, salt, and garlic. Sriracha was created in 1980 by David Tran, at the time a recent immigrant from Vietnam, who couldn’t find any hot sauces that would satisfy his palate. It took him months to come up with the right formulation for the now well-known Sriracha sauce that’s packaged in the distinctive clear bottles with the rooster logo and green caps. [url]
- YouTube filmmaker Griffin Hammond has created a 33-minute documentary about Sriracha. The film — which features many interviews, a glimpse inside the Sriracha factory, as well as a number of songs and videos dedicated to Sriracha sauce — can be viewed online for $5 a view. It seems that, until recently, relatively little was known about the company that makes this popular hot sauce. [url]
- “Bizarre Foods” host Andrew Zimmern thinks Sriracha sauce is overrated. While he does love Sriracha, he says there are many better alternative hot sauces, such as the Marie Sharp line from Belize and Crystal from Louisiana. Other chefs recommend hot sauces such as the Rogue, a super-hot Moruga blood orange and Scorpion chili sauce from High River Sauces, and Tobanjan (Japanese) and Kochujang (Korean) sesame-based hot sauces. And if you just can’t get away from Sriracha, you can try the Thailand-made Shark Brand Sriracha sauce. [url]
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