Does The New SRIRACHA Taste Different?

[@-EchoesIntoEternity-]

Huy Fong lost the lawsuit against the farm that used to grow their jalapeno crop, had to pay out $25M to them. since then they outsourced to other farms who couldnt meet their demands.

[@roguelorewind6029]

The farm now has it's own brand.

[@Mejiaelis]

@@roguelorewind6029really? Yes! I’m going to go look for it

[@Mejiaelis]

Underwood ranches siracha sauce found it and reviews are great…I’m trying it out

[@HayTatsuko]

I got two big bottles of that Underwood Ranches sriracha sauce and I will gladly continue to buy it. The UR version is very good, and they make a whole bunch of other lovely pepper sauces as well.

[@Mejiaelis]

@@HayTatsuko 👍🏽

[@Arariel3]

I have enjoyed Siracha sauce for about 25 years now. It has become one of my favorite hot sauces. The flavor is FAR better than those vinegar drenched sauces. Since starting to enjoy it I have always noticed new bottles tasted slightly different--and were a slightly lighter color--than the bottle I'd just finished. At first I thought the formula may have changed. Then, as time would go, I would feel I was getting used to the new flavor. Another way of looking at this I realized was simply the bottom half of the bottle seemed to taste better than the top half. But years ago, wondering if there might be an aging factor at play, I tried an experiment. Instead of buying only one bottle I bought two bottles, both with the same shade of red color. Just like always the first opened bottle tasted slightly different, and as time passed eventually I *got used* to it, just as before. When the first bottle ran low I opened the second I noticed it! The flavor was the same! Okay, this may seem obvious at first, the simple solution seemed were the same batch. Maybe. But what else I noticed was that the color of both had stayed the same. To get a better perspective I bought a third bottle. As I suspected the new bottle was a slightly lighter color. The next part of my little kitchen experiment took several years of observation. Instead of detailing everything let me sum up my suspicion. Of course I have no chemical way to prove my theory, but the years have seemed to solve this mystery to some degree. I believe that Siracha may be reacting like wine, aging as time passes. It really depends of how fast your bottles are consumed, mine being very slowly, but Siracha does darken with age. I suspect this also affects the flavor, mellowing it and producing a finer flavor in the mixture. My ultimate solution has been to always buy more than just my original one-bottle-at-a-time. I always keep at least one bottle aging in the pantry. By the time I open it hopefully it has darkened and reproduced that wonderful *original* flavor I've come to enjoy. If I pull out this aged bottle to open it I will quickly purchase 2 new bottles to store and age. I have never seen Siracha aged out so going bad has never been a concern for me, only solving that age vs. flavor and color oddness. Hope this helps! E.

[@kelvinbradshaw8338]

Your mind isn't playing tricks on you, it's the peppers "aging" slightly with the sauce. I usually find the older bottle to be a little spicier or more tangy, others say a sweeter or filet

[@ClanImprobable]

Love this, thank you for sharing!

[@ryancockerill4484]

Also depends on when the chillies were picked at the start of the season compared to late season.

[@josephgaviota]

@@ryancockerill4484 _Also depends on when the chillies were picked at the start of the season compared to late season._ That would seem to make perfect sense.

[@Bowtieguy83]

I've read that the peppers vary depending on when they are harvested, so I think it would be a good idea to try taking a picture with a camera every week or so and seeing how they change color

[@jeffchao]

2:10 lol, i have the exact pet peeve! i've learned over the years to give the bottle a light squeeze while closing the cap, which creates some negative pressure in the bottle so it doesnt bloop over when i open it

[@alextwfsk8er]

I've had it send a stream of sauce directly into my eye after opening. 😬

[@marcberm]

Most refrigerated condiments "bloop over" when you first open them. It has more to do with the cooler air in the bottle warming and expanding once it's out of the fridge. To combat this, I like to squeeze a little of the air out of the bottle before closing it and putting it away, so the next time the expanding air can't overfill the bottle and make it bloop.

[@mrhankbotful]

I was going to point out the same thing. The sauce isn't fermenting in the bottle until you've had it a while and it starts to ferment from the bacteria and yeast floating around in the air that gets in as you use it. You can prevent the bloop by tapping the bottle on the table a couple times to get the sauce stuck up in the cap to drop down before you open it.

[@acapulcogoldpablo8096]

Lol you put sriracha in the fridge?? Wtf??

[@lcflngn]

That is super useful information!

[@mrhankbotful]

​@@acapulcogoldpablo8096if you're finishing it in a couple months, no reason to, it's plenty salty. But if you get a big bottle and you're not in a family full of fanatics, it can take a little while to finish, and it will change less over time if refrigerated.

[@AndyFiorello]

@@user-ph3ji8gp3p In my home it gets eaten too fast to go bad.

[@alltheday]

During The Great Sriracha Shortage I tried different brands when I could find them. Nothing was like the original. But then I found a case of the Huy Fong on Amazon, and the per unit price was high but I bought it anyway with a three week wait time. But then, Amazon alerted me there was a bottle I could get in two days. So I bought it and tried to cancel the case. And then it all shipped the same day. And I still have all of this hot sauce.

[@-EchoesIntoEternity-]

Huy Fong isnt even the original sriracha

[@Grayald]

That's funny. As someone who didn't care about the Great Sriracha shortage, I tried several other ones Just out of curiosity and found one that was just as good and two that were better. Huy Fong is not and never was anything special. Too many people are allegiant beyond legitimacy to the brand rather than the product.

[@fructiferous]

@@-EchoesIntoEternity- it's the original commercialized american sriracha

[@fructiferous]

@@Grayald what a useless thing to say. explain what you like more about the other sauces and what you like less about huy fong. your tastes in hot sauce are not authoritative.

[@lizlee6290]

@@Grayald Wait, wait, wait. I believe that all those statements are your OPINION.

[@Evravon]

Sriracha is really good on pizza, actually. I don't put it on fresh pizza, usually. I put it on leftover/reheated pizza. When you reheat it it typically dries out a lot, so you don't get a lot of the sauce flavor anymore. Putting some Sriracha onto it livens up the flavor again, gives it a bit of a kick, and gives you a bit more of the saucy taste you are lacking.

[@christianterrill3503]

Reheat in the oven, put pizza in and let it warm up with the oven. It will crisp back up a bit and won't get dry. Don't pre heat the oven for the best left over pizza. Start the oven cold with the pizza in it. 350f when it warms up to 350 should be good to go.

[@phil20_20]

Hot Sauce to the rescue!

[@benleanos2328]

Underwood Farms is Huy Fong’s old supplier, they started making their own sriracha with the original peppers during the shortage, you should review that one!!

[@donutcare9680]

I bought some, compared it to Sriracha by Huy and I prefer Underwood hands down, more complex but similar enough to fill the hole Huy left.

[@ruminationstation4200]

Yup, the shortage is because the company was taken over by son of the founder and tried to screw over suppliers.

[@JebStone]

​@@donutcare9680I agree Underwood Farms sriracha is better than Huy Fong. All the other brands I tried were too sweet. To me, Underwood is less sweet than Sriracha, thicker, and spicier.

[@KoryBrooks]

Yes! I still have 2 bottles of Siracha and a green sauce from Underwood Farms. My wife still prefers the OG Huy Fong, but I prefer the Underwood Farms brand. Glad to see a mention here and not the only one who loves it.

[@Phelper99]

@@ruminationstation4200 that's what I heard

[@ginnysanford8599]

You are amazingly educating and quirky and lovely. I just can't get enough of how truly down to earth you are! I will always be inspired by your videos! 😊❤ Thank you for all your amazing videos!

[@Eldin_00]

Siracha is the name of a style of sauce originally from Thailand. It's named for the town of Si Racha (Southeast of Bangkok). Huy Fong brand is the original US manufactured siracha style sauce, based on a Vietnamese version of the original Thai recipe, adapted to use the Jalapeño chilis that were more easily available in the USA at the time. At some point in 2022, Huy Fong and the pepper grower that they have used as their single source of peppers since they were founded had some sort of dispute. I've heard multiple versions of the details of the dispute, and I wouldn't attest to anything about it beyond the fact that a dispute occurred. Also due to weather 2022 had a much smaller than average pepper harvest in Cali and the rest of the American southwest and parts of northern Mexico, which contributed to Huy Fong having difficulties securing a stable new supply of peppers prior to the 2023 crop starting to come in a few months ago. AFAIK they're back up to pre-2022 levels of production again, but don't know the details of where they're sourcing their peppers beyond that it is not the same single-source grower that they used for all of their sauces up through 2021. I would imagine that any differences in the new sauce are due to slight differences in the peppers being used, and not due to them changing the recipe or process when making it.

[@Eldin_00]

@@crystalglass1358 I spell and pronounce the style of sauce the same way as Thai people I know, which seems reasonable considering it originated in a region of Thailand. I'm aware that Huy Fong and most other US sellers spell it differently.

[@ED-wt8xs]

​@crystalglass1358 For someone who knows so little in life, you should just thank the OP who provided you with insightful information, because you've learned something new today. *high five*

[@user-tk4gr9zo7t]

@@crystalglass1358 it’s spelled ศรีราชา Ṣ̄rīrāchā and pronounced SEEra-CHAH. The town in question is called either Sri Racha, Si Racha and Sri Raja. Si (Sri) comes from the Sanskrit word Shree, so yes… in origin the word is pronounced Sri. However, in Thai language they pronounce Ṣ̄rī as Si- with a silent r.

[@user-tk4gr9zo7t]

@@ED-wt8xs You don’t need to go so low with them by telling them they know little in life. Save that anger for bigots.

[@LoveLightVibration]

Excellent summary of what actually happened! 👏👏👏

[@Michael-il5wd]

I miss the old youtube where a person would make a 2 minute video and sum it up, I listened to this whole thing and by the end I still don't know what siracha tastes better.

[@phil20_20]

Sriraja is better. Now Shorts are 2 minutes!

[@ByTheStorm]

I made my own. Fermented in garlic based on Harrisa, I used my own red Jalapenos and a ghost pepper. Made enough just under the bigger bottles. I adjusted the vinegar and sugar content, strained and blended it with xanthan gum. Turned out exactly like the older stuff., though I wanted the spices i added to give it a North African spin to be more prominent. I’ll probably just make my own from now on or go with the Underwood farms version.

[@Ea-Nasir_Copper_Co]

If you have the land (and ability) to grow your own peppers, you can make better hot sauce than anything you can buy in a store.

[@tikkidaddy]

Agreed. We make our own hot sauces now in several varieties. Fresh grown, right out the garden, fermented, not cooked

[@src3360]

As you stated, it continues to ferment. So the flavor will change overtime. That old bottle should taste differently compared to a new bottle. I notice that my fish sauce deepens in color and taste over the year I use it, I buy about 1 or 2 bottles a year

[@mamajay1277]

Please do a video showing how to make that sticky rice that your mom makes! It looks good!

[@josephhutton599]

Would love to see a blind taste test of all the different sriracha brands. See if you can find the Huy Fong

[@pulaski1]

The Huy Fong brand is far better than any other brand I have tried since the Huy Fong brand became unavailable over a year ago in 2022. The others are often pasty in taste and texture, or hotter without the actual _flavor_ of peppers.

[@conradtaylor29]

@@pulaski1About a couple days ago on Wednesday, I was in Lucky's and I thought my eyes were deceiving me. They had a lot of both the 17 oz and 28 oz bottles. Thus, I grabbed two of the 28 oz bottles and they were $5.79 per/bottle. Today, I also saw them during my visit to H Mart and they were well stocked; 28 oz for $4.57 and 17 oz for $3.99.

[@rwalden00]

blind taste would definitely be better

[@MyKeeP81]

its way better @@pulaski1

[@robert48044]

I didn't think the Kroger brand was bad, I don't know what many more taste like but it did the job

[@mandychuu]

Hi, Emmy! My family is also from California, but we moved to Texas when I was little and brought our love of sriracha with us! I don't think anything tastes different, at least not in my area. We keep it in stock alongside the Tabasco sriracha, which is also pretty tasty! I personally love to put it on scrambled eggs in spinach wraps.

[@mostlyvoid.partiallystars]

My bf eats the Tabasco sriracha on eggs also :) I wasn’t a fan of it but I love the cayenne and garlic Tabasco!

[@tom_something]

I'm so glad it's back. During the shortage I tried two other brands. One was too salty. By the time you added enough to give the food some heat, the food would be too salty. The other tasted too unripe. It was red, but it tasted more like green peppers. Both were very disappointing and didn't have enough garlic or the subtle sweetness we've all been conditioned to expect. Re-using the bottle for oil? Where has that been all my life? And seeing those zongzi is so nostalgic. I got hooked on them during a semester abroad. Two or three times a week, I'd go to this place where they made them with pork and... maybe peanuts? Something _like_ a peanut, at least. So good. In gratitude, I offer a fix for the "spitting bottle syndrome" when you open it. First, never shake. Swirl. Sriracha usually doesn't separate if you're using it frequently, so you might not need to shake or swirl. Just don't shake. Shaking gets the sauce packed into the nozzle, so when it opens it's going to spit on you if there's any pressure. Swirling will mix it while keeping the nozzle clear. Second, you of course want to avoid leaving residue inside the nozzle when you're done with it. When you're getting ready to put some sauce on something, first hold the bottle upright and squeeze it a little, just to get some air out. Then, without releasing this squeeze, go ahead and turn the bottle over and squirt the sauce on whatever. After you're done squeezing and you release, the bottle is going to suck in some extra air, since you gave it that pre-squeeze. This extra air clears out the nozzle. So not only does this mean it's less likely to leave unsightly drool on the outside that you have to wipe off, but now the inside of the nozzle is nice and clear, so it won't (or probably won't) spit on you the next time you open it. That second part works well for anything that tends to leave gunk on itself. Shampoo bottles are a frequent offender.

[@fireinside1984]

Good to hear it has not changed much. I was about to throw down a 1 man riot if they changed it too much. This stuff was my first ever hot sauce and after enjoying hundreds more it still holds a special place in my heart and in my fridge.

[@jwigley3835]

It's not as hot anymore. Underwood Ranch sriracha tastes like the original Huy Fong since they are the farm that supplied the peppers from near the beginning.

[@RagingUtai]

The new batches taste nothing like the original. Get the underwood brand or find the sriricha with the tiger logo.

[@simonagree4070]

There was also a dispute with the neighbors of the factory a few years ago -- they objected to the strong aroma of fermenting chilis. When I get French fries, I always ask for Sriracha, and mix it 50/50 with ketchup.

[@ashbackward]

Have you ever tried Sriraja Panich Sriracha? It’s considered to be the original Thai version of the sauce that Huy Fong based theirs on. I ordered some when the shortage was in full swing, and I love it. I’d definitely say it’s a sweeter sauce, but it is delicious. It’d be cool to see a video where you try the OG.

[@stefan1024]

It's the best sriracha in my book

[@Mangolite]

Yes, the original sauce with peppers from Underwood Ranches was a bit more spicy. Other than the hotness, the flavor remained consistent, and that is why it is a favorite among loyalists.

[@Garth2011]

Sadly, Underwood sells their own sauce but it is expensive.

[@jwigley3835]

@@Garth2011 it is expensive. I tried some and it is really good though. Definitely hotter than the new Huy Fong sriracha. More similar to the original Huy Fong sriracha, naturally since Underwood Ranch provided the peppers.

[@robert48044]

I hadn't purchased some in a while but I noticed the heat seemed different

[@jwigley3835]

@@robert48044 The newer Huy Fong isn't very hot at all. It still tastes good but it just doesn't seem very spicy.

[@benhernandez9747]

@@jwigley3835the heat is gone my wife was never able to eat siracha because it was to hot she tried the new one and can eat it. However, I don’t eat the guy fong anymore because it’s to sweet and not hot it tastes like I’m putting sugar paste on my food.

[@andersonomo597]

*EMMY* - would your Mom be willing do a video with you showing how she makes the sticky rice? That would be *AWESOME*!! I love sticky rice and to learn how to make it - and then to freeze it would be a real bonus! Tell your Mom she would be world famous!! BTW, in the late 80's, a friend in Canada showed me how to make pleated dumplings - they weren't a thing back then. I taught my mother, who then made them for years, and I've taught my daughter, who has taught friends of hers, here in Sydney. That one little drop in the pond has had a beautiful ripple effect around the world! Cheers from Oz!

[@mfranck1]

Add water and cook. 🤯

[@tdublakeo]

@@mfranck1 The "sticky rice" Emmy shows is not cooked in water. It's a very popular, succulent Dim Sum dish made using sweet rice aka glutinous rice, wrapped in a lotus leaf and steamed over (not in) boiling water.

[@epowell4211]

Emmy + Mom would be awesome!!

[@LoveLightVibration]

Love this! This is part of what life is about! Thank you for sharing your story! 🙂

[@Earendilgrey]

I agree. I would love to get a recipe for that sticky rice!

[@kennethtan1648]

I did not have an old bottle to compare but my pallette and memory immediately told me something is fundamentally different: like tasting carbenet grown from two different regions. Not just the vintage difference which could be weather related. I will still squeeze my new bottle on Pizza, Ramen, Pho, Fried Rice, Noodles and Chips etc, but i do miss the red jalopeno flavor from underwood ranch.

[@PapaPeregrine]

I live in Spain and sticky rice is illusive, but Sriracha (thankfully) is not! I don't suppose your mom would share her sticky rice recipe? Would love to see you make it and do a taste comparison with the frozen. I'm curious as to what makes your mom's better, especially because I thought the leaf was vital to the flavor profile...

[@whelkpeopleofdoom]

Seconded! My biggest take away from this video is that I need to try that rice!

[@MaxOakland]

*elusive

[@jacquespoulemer3577]

Hello Emmy and fellow Maderers. This was a fun exercise. I've never had sriracha in my entire life (I'm 71 years old now) I love piquant food but mostly make my own sauces and other condiments from scratch. I left the US in 1986 and have been living in Mexico since then. So most of this craze happened totally outside of my ken. I'm happy for the fans of Sriracha that it has come back unscathed. All the best to everyone Jim Mexico Retired

[@JoeStuffzAlt]

I started out just using a few drops of it, and it was great as a few drops onto many food since the flavor is so intense. I now use more

[@roguelorewind6029]

There is a KZbin video about what happened with the original farm. The farm now produces their own sauce brand.

[@phil20_20]

Of course it tastes different. Not only is the chilli from a different supplier, it's from a different soil. I buy Sriraja from Thailand. It's more authentic and it has a better flavor.

[@jamjostajam]

I have not had Huy Fong Sriracha in years because the sauce is preserved with sodium bisulfite. Since I'm allergic to sulfites, I look for the knockoffs without sulfites. The knockoffs vary quite a bit in heat and flavor, but they all are variations on the same theme, and I've yet to have one that didn't taste good. Definitely, sriracha is tasty, but not so amazing that I feel deprived having to use the other brands.

[@bodyofhope]

I'm sensitive to garlic and sugar, and while I do enjoy Sriracha, the garlic and sugar content flare up my Neuropathy. I'm trying to decide if I love it enough to make my own-- all these ppl in comments are starting to convince me to go ahead and do it lol

[@The3Storms]

@@bodyofhope I hope you do! Make a big batch and you’ve got some xmas gifts solved.

[@Hey_heaven]

I would loooove a recipe from your mom on the sticky rice. I absolutely love getting those!

[@pschroeter1]

I also call it Rooster Sauce. I love it because it brings the heat without bringing the pain like tobasco sauce. Rooster sauce has become a staple in my house, but recently on a whim I bought a bottle of Hoisin sauce and now I'm going through a faze where I trying it on everything.

[@krabkit]

tobasco is not so much "pain" as it is vinegar, i did not know that i liked hot sauce until i tried some without a vinegar base

[@moiznahmad]

Even before the shortage, I always found that a new bottle of sriracha always tastes a little different from my old, about-to-run-out bottle. The older one has a mellower garlic flavor and deeper heat compared to the more pungent garlic flavor of the new bottle. I'm guessing this is due to a combination of oxidation and fermentation. The old bottle is always ever so slightly darker in color too. Old sriracha generally just has a mellower flavor profile, but with added heat. Fresh bottles need a bit of time to age imo

[@leedee1277]

I remember seeing bottles on the shelf in Toronto stores where they had heavy turnover- newer bottles on shelf would sometimes be a different colour from the older ones. Seems natural like you say.

[@Kyndra_Jade]

My comment has nothing to do with sriracha, however, I do want to say how much I appreciate your videos, Emmy. When I'm having an awful day, like one of those really bad days where just anything positive would make a difference, I can always go to your channel. Your videos are always happy and your smile is contagious, I'm always happier after watching one of your vids. Thank you for everything you do, Emmy! ❤

[@emmymade]

🧡🧡🧡And thank you for making me smile with your comment.🧡

[@ronhoward121]

I used to find Sriracha a little too nasty (too hot, not enough flavor) in my youth, but its ubiquitousness helped it grow on me. Now I love it and miss it, especially for soups. My go-to soup spicer-upper. I've been barely managing with Cholula hot sauce, which is absolutely delicious, but NOT the right sauce for certain things. And Sriracha is also the perfect partner to Hoisin sauce for spring rolls (and again, soups).

[@kvcooks814]

Hallelujah- the sriracha drought is over at long last! I've been buying the TJ's one, which has been an OK stand-in for me but my husband turns up his nose. Good to know he can enjoy his "rooster sauce" once more. Thanks, Emmy

[@Kimdah_]

As a European I don’t really get the sriracha shortage. I always saw plenty in the stores, and I always got the Flying Goose brand (Most common here together with Red Phoenix and Go-Tan. Don’t remember seeing the one Emmy has.)

[@CrystalGreenNYC]

I can't find any in NY for months! 😦 Finally broke down and brought the TJ's brand. It's just not the same. It's not spicy or garlicky enough. Hopefully next time I check it will be back.

[@sriprana]

The flavour develops over time as the sauce ages a continues to ferment. I think people think the taste has changed because they didn't realise that the flavour changes during the life of a bottle. If a person has been rationing their sriracha for the last two years, a brand new bottle will definitely taste different.

[@staringinward]

not accurate, the fermentation process ends - could explain the science but no, this is in your head (light, air, etc are all factors but its done fermenting and has to be to be in the bottle)

[@JorgeL721]

Things will indeed start to change in flavor past the "best by" date, however I think that the sauce is pasteurized and thus ceases to ferment. If it continued to ferment it would sound like opening a soda when opening the sauce.

[@Laurilue13]

I didn’t know this was a thing but I heard the shortage was over. I got some today and compared it to the old sauce myself that was still in my refrigerator. I completely agree. It was maybe just a hair less spicy but overall, I’m good. I’m just glad it’s back.

[@OneJame]

I was living in California 5 months ago, without my beloved sriracha. I came to Thailand and found it in stores all over the place, these people didn’t know what they had. I’ve purchased every bottle of sriracha I’ve come across, and now have enough sriracha for at least one year. Thank you Thailand 🙏

[@TravelLikeWater]

So you were the Sriracha bandit that cleaned out all stock at Tops supermarket in Thailand! 😂

[@Christi-Ann.Pierantoni]

I remember when I was pregnant one of the things I would crave (along with sushi and pink grapefruit) was Sriracha. I would practically chug it straight from the bottle, I couldn't get enough 😅!

[@CAPS0789]

Hey Emmy. To avoid pressure sputtering, we squeezed the bottle a little them close the valve. No more pressure sputtering.. We do the same with ketchup bottles and any other squeeze bottle. Works great ! Especially if you keep your product in the fridge after opening . Had the same comparison the other day at my in-laws, just squeezed the last bit of the old bottle on half my noodles and grandma passes me the new bottle to open for her, so I added a little more over the other half of my noodles, wow! The new bottle,(narrow neck bottle) Caught me off guard, it was so much spicier. That's when grandma said over time, in the fridge the sriracha becomes less spicy, referring to the last of the old bottle.

[@clockworklily4943]

Can you make a video on how to make the sticky rice you mentioned? The way you described it sounds delicious and I would love to make it for my family

[@bidensucks6792]

More than likely it's a brand of rice by the name of "cal Rose" and made in a Japanese rice cooker. I remember being in culinary school and the director of the school being shocked I didn't know how to make rice without a Japanese rice cooker, then looking over at the our Filipino chef and watching her giving me a thumbs up!

[@lizlee6290]

Maybe Mom and Emmy can make a sticky rice video!! Emmy are you reading this?

[@bidensucks6792]

@@lizlee6290 That would be great!

[@tdublakeo]

@@bidensucks6792 Looks like glutinous rice, steamed inside the lotus leaves, usually in a bamboo steamer. Popular dim sum dish.

[@roadkillwill111]

I remember buying a bottle about 8 years ago in the UK. I took a while to get through as I was the only one in the house that likes spices . Then I couldn't find it for sale in any of my local stores . Last week my local asda ( Walmart) had an entire palette full delivered. I bought 2 bottles and to me it still tastes the same . I mix it with mayo to spread on my blt sandwiches and use it on my rice and ramen bowls .

[@FluffyTheGryphon]

Sriracha and mayo is amazing on so many things. I like it on burgers!

[@melodioushaste]

Great video. I'm glad it's back. The only "sriracha" I could stand was the Tobasco brand, but that's not a surprise, since they have the fermentation process down. I the first time. My brother brought it over and we had it on pizza. I think it was in 2001.

[@stephenburt7635]

I agree. The Tobasco Sriracha was pretty good. Another one to check out is Melinda's Sriracha.

[@melodioushaste]

I don't think I've heard of that one. Thanks. @@stephenburt7635

[@HyperactiveNeuron]

The shortage absolutely was due to a law suit between the owners Underwood Ranches farm that produced the peppers and the owner of Huy Fong. It's been resolved, the farmers won and said they're done growing peppers period. They've done at least one interview on national news. Huy Fong cancelled the contact for purchasing the 100 million pounds of peppers annually without notice. Apparently Huy Fong wanted to pay less, didn't have a proper supply lined up and got tied up in court. Now all the peppers come from Mexico. No idea if the sauce is made there.

[@offtoneverlxnd6021]

I’ve been buying the Tabasco brand sriracha this year and it’s garlicky but not spicy enough, I have to use twice the normal amount. Very excited to see my beloved sriracha back on shelves soon!

[@pgorodiloff]

I liked the Tobasco one and used it until Huy Fong came back on the shelf

[@JohnClarkW]

During the shortage, I switched to Underwood Farms sriracha, and it tastes like the original, despite being a little darker in color. Huy Fong's new stuff isn't quite the same, and I think they are using more garlic and vinegar to stretch out their chili supply. I frequently use it on rice with pork, and it was very noticeable on white rice, but with enough other flavors it is hard to tell. From what I have read Huy Fond had a deal with Underwood, and decided to change the deal, it went to court, and Underwood won a $23 million judgment, so I would rather give them the business at this point.

[@fallingalice2601]

During the height of COVID, I bought a bottle of Trader Joe's Sriracha because... it was THERE and so was I. It was markedly different from the original. Over time, I began to like it, though it was certainly an "acquired taste." I've never been able to put my finger on what accounts for the difference to the original, though i'm guessing different peppers and perhaps a good deal more sugar. Watching your episode today, I'd LOVE to see you do a "Trader Joe's Knock-off" segment, much like you did for their Halloween candy, but with various condiments and other products, especially their Sriracha. I'd love to hear your analysis of their Sriracha.

[@bookwrm4evr]

My husband and I bought some Tj's "Sriracha" and I thought it tasted like 3 sauce mixed together: 1st bite I tasted straight sweet chili sauce (the translucent red syrupy kind), 2nd I tasted a bit of Sriracha without much of the garlic, lastly I tasted a very mild version of the chili garlic paste. Overall, it's a lot sweeter and milder in flavor and spice. I agree about it being an aquired taste and it growing on you the more you eat it. It's its own sauce, not great, but not horrible.

[@bobpuppet]

To me, the original taste is cleaner and lighter more like fresh peppers. The TJ's is a little more savory and tastes like cooked peppers.

[@fallingalice2601]

@@bookwrm4evr - Yes! That makes sense, though, for me, these profiles don't come through on successive bites as much as they're entirely melded together.

[@fallingalice2601]

@@bobpuppet - This, too, is a good way of 💬 ng of it. I'd also say that besides being more savory, TJ's is far sweeter. Maybe the lightness and brightness of the original owes not only to different peppers, as well as fresh rather than cooked peppers but also greater acidity --- maybe more vinegar?

[@bookwrm4evr]

@@fallingalice2601 I agree. I tasted all of those in the first bite, it came in 3 steps, haha. Now, though I do still taste it that way it's not as noticeable, but, again, I agree it needs an acidity or something to marry the flavors and balance it out a bit more.

[@daijoubu4529]

If you don't want it to overflow when you open it, leave the spout in the open position after using it, to allow for the sauce to flow back down and clear it

[@di_nwflgulf3547]

Get your peppers, make your own!!! I have fir several years....easy 🌱😋

[@ChoiceEnvironments]

The first change in flavor happened a few years ago because of the change in pepper growers. Some sort of lawsuit or something. I guess people got used to this one and it’s changed again. Weird.

[@steffy2]

i feel like this might just be another case of people wanting to be upset over something. A lot of the changes people claim to be there could just be down to the old sauce having fermented more at home. Thanks for sharing your thoughts!

[@philthycoder]

Nah, the newer sauce is definitely different, and to my palate at least, not as good. I haven't done any exhaustive comparison or anything, but after finally finding it on the shelf at a Japanese grocer, my first reaction was "huh, that's... not what I was hoping for"

[@hamlongshanks3448]

I've seen a few of your videos but I've never subscribed but I had been wondering about the new sriracha rumors and when I saw your video I knew it was your opinion that would set me straight. Subbed!

[@polarfamily6222]

I like these clips. Always hear something unexpected like "farted right out" 😂 And agreed. New Sriracha tasted almost mild compared to the original. It's almost as if they went more spicy sweet with it.

[@allyourmoney]

FINALLY I scored a jar of Huy Fong's Chili Garlic Sauce. I was able to get regular Sriracha on & off for about a year but no dice on the chili garlic sauce.....until NOW. *YES!!!* 🌶🌶🌶💥

[@brucehutch5419]

Emmy, The idea to use the empty sriracha sauce bottle to dispense vegetable oil, extra virgin olive oil, is great. I've been trying to find the best bottle to dispense my olive oil.

[@KingHenryVR4]

I still have an unopened 17oz bottle of Huy Fong from a year or so ago sitting in the cabinet, I've been trying other Sriracha brands on the market like Tabasco - Texas Pete's Cha! - Sky Valley = also been making my own batches of it using habanero peppers. 🙂

[@underwearskids1]

The only other sriracha I enjoy, is the Tobasco Sriracha, but it's definitely not the same. I love making Kraft Dinner with sriracha and butter (I never use milk, it just waters down the flavor).

[@CosmicKangaroo]

During the shortage I found myself gravitating towards Sky Valley Sriracha, its more cayenne heavy and smokier but I actually grew to enjoy it as its own thing compared to Huy Fong. Same goes for Yellow Bird Blue Agave Sriracha. It tastes very close but with a hint of sweetness from the Agave.

[@dragdive]

It's shocking to me that you've had this your whole life but you think its weird to have it on pizza and hamburgers lol. Sriracha can go on pretty much anything imo.

[@duallove6909]

It’s reeeeally good with pizza and fries too.

[@Mystery13x]

pizza and hamburgers is mainly what we put it on!

[@abbshurz]

Enthusiastically agree. It’s great on anything that needs a punch. My favorite is mixed with mayo. Goodness

[@cookinwiththelizzard]

My sister's ex used to put it on pancakes

[@kid-vf4lu]

​@@cookinwiththelizzardis that why they broke up 😂?

[@JoeyDoingThings]

I think there has always been variations from batches to batches. In the past I would open a bottle, and it would have no heat (still great flavor), and a year later open another bottle, and ruined my food because it was hotter than the previous bottle, and I poured on the amount I would use with the previous bottle. I don’t think they are at the level where they can homogenize the taste so that every bottle is exactly the same.

[@the.real.camille]

♥️Emmy can you please do a video cooking your moms sticky rice?!!!!🙏🏽🙏🏽🙏🏽

[@THall-vi8cp]

Different pepper variety maybe. I's also possible they went from a fermented to a non-fermented recipe. It's good no matter how you slice it. I guess I was lucky. I heard about a "sriracha shortage" but my local stores were never without it.

[@kareningram6093]

I bought a bottle of sriracha a week or two ago and didn't notice any change in flavor, but I haven't had any in over a year, so I wasn't certain. This side-by-side comparison was very helpful and confirms my suspicions that any change in flavor is negligible and probably just comes from the natural variation you find in any foods with natural ingredients. It might vary slightly in flavor from season to season, but not much.

[@AaronBowley]

i’m so glad. i almost got some the other day but wanted to see reviews , didn’t want to be disappointed , i have this kroger brand version and it is not even close

[@eldonstrackeii7892]

That was my brand as well, until they lost the contract with Underwood Ranches for their peppers. Now I go with Underwoods Sriracha, because I still prefer the flavor of theur peppers.

[@scottsharp1763]

Siracha has disappeared from the shelves of the grocery store I shop at. Over the last 3 years it has been in stock possibly twice total in three years, if there’s a change in flavor I would guess it has to do with that….there is still zero siracha at the stores where I shop in California, make your own, grow your own then!

[@Thelionatays]

The fact that Emmy loves this sauce so much is a real testament to how phenomenal it is.

[@willbyers7347]

Decades ago they started using red jalepenos instead of whatever (hotter) pepper they used to use but I doubt you can find a bottle that old and if you did who knows if it would be any good still…but yeah, it’s not been as spicy hot in decades

[@TheMiroChannel]

Just cooked myself a good bowl of ramen and decided to watch something while eating, thank you Emmy for having the perfect timing 😄🙏

[@OkieDokieSmokie]

If you like sriracha, try sambal oelek from huey fong. it’s a much brighter, fresher “sauce” although it’s just roughly ground peppers, seeds and all

[@zhaneranger]

I think the only real difference is your new bottle is MUCH fresher.

[@neovalkyrie0]

I resorted to getting the Trader Joe’s sriracha which has a strong garlic flavor and the Tabasco one which tastes good but doesn’t have the same flavor enhancer like the original. Glad to try the one version! I need it back in my life. 😩

[@ekuude]

TJs has some good stuff but their Sriracha is atrocious imo 😭. Glad to have original back and I'd love to see some real competition bc the other brands weren't even trying before

[@notold37]

I haven't noticed anything different in the old and new sauce, I think it's the tin foil hat community that think there's something wrong, great video Emmy, cheers from Melbourne Australia 🇦🇺 👍

[@GarudaLegends]

Nope. It is the Umami flaver. If the new hot sauce is vegan it wont taste as good and be unhealthy

[@SVMSICE]

I hope Huy Fong quickly gets their Garlic Chili sauce back on the shelf. That’s the product I’m missing terribly! Crazy how big of a “Cult” following this company has in the US

[@giga3132]

Your channel has comforted me through everything. Thank you for being with you so consistently. I don’t even like sriracha that much (sambal fan), but I had to hear your thoroughly detailed comparison.

[@adamb89]

They aren't rumors, they're true. Huy Fong foods straight up backstabbed and screwed their distributor, and their new supplier couldn't meet the demand, which is why the shortage happened. Since they sprung this decision on the farmer last minute, basically his whole crop was wasted. Underwood Farms sued Huy Fong foods and won a judgement of $25 million. Bottom line: Underwood Farms now sells the real Sriracha, while Huy Fong sells a knock off of the real thing. The real sriracha is now produced by Underwood. Huy Fong is only a label.

[@nikkiewhite476]

Business Insider had a video interview with the farmer that used to grow the peppers. Huy Fong reneged on a deal for peppers. They have not ordered more from that farmer despite him being open to it.

[@VOOODOOO37]

I suffered through the shortage, then bought one off of Amazon, it was darn close but I don't think it was the real deal. I finally just found one in the grocery store last week, and was so excited to bring it home and drown my Macaroni & Cheese with it. Sadly its not as hot as it used to be. Its got a very close flavor, but as a long time user, it didn't kick like it used to. Pre shortage era, I had to use it sparingly, as it would be so damn hot lol. Now, I can drench the macaroni in it and its more like a medium heat sauce. I still like it, and I'm loyal to Huy Fong, I'll never stray from the brand. He named his company after the ship that carried him to America, so its a great story too. Nice review, very scientific.

[@4-Methylaminorex]

I thought I got a fake bottle but it's very real, it taste great but the spiciness is completely non existent. A damn shame.

[@VOOODOOO37]

@@4-Methylaminorexmaybe its the new pepper supplier. But def not the same!! sux

[@tjs114]

Huy Fong Foods has stated that color varies from bottle to bottle because they don't add food coloring. Early season peppers are greener so those batches come out a muted red. Late season peppers are fully matured and produced a brighter red color. Then, the longer it sits on the shelf, the color will dull from continued fermentation. You can curb the fermentation by keeping it in the refrigerator.

[@EQINOX187]

I think the issue is when there was a shortage there where fakes that flooded the market on places like Ebay / Amazon and even in local stores to try and profit from the demand and these fakes attempted to replicate the bottle exactly but the sauce inside while close was no close enough and was generally lighter and less flavorful

[@pn3940]

there is a video about the owner of the pepper farm in Mexico (I think) talking about the shortage and the litigation over agreement between Huy Fong and the farm....that was a good video, also tells how the product was made.

[@davesnothere8859]

the sauce is from a town in thailand. HUy Fong is the ship that came over from vietnam to take refuges..

[@the_rzh]

The "original" hasn't been available since 2016. Their California grower, Underwood Ranches, sued Huy Fong for breach of contract and fraud. They won and were awarded 24 million dollars for damages. Since then Huy Fong buys pepper paste as a commodity from international sources. So, flavor will vary from time to time as a result.

[@hopsiepike]

The latest batch of Huy Fong to hit the stores is a dull ochre color. The jalapeños are far from perfectly red ripe. They really messed up.

[@terryskorczewski4727]

I've noticed the same thing when I cracked into a new bottle of sriracha and I do believe that it is a very slow degrading of the flavors in a bottle that sits for a while in the refrigerator it's only that it's fresher I love sriracha

[@sunrespecter9874]

Great video! I'm so glad to be seeing sriracha on the shelves again - I just hope the sambal is coming back too.

[@StephenWorth]

The reason that it has been scarce is that neighbors who live near the factory have been complaining to the local government that as it became more popular, their neighborhood smelled like it 24/7. Some people said their eyes burn all the time. So the city imposed a schedule with days where they could make it and days when they couldn't. There's no difference between old and new. Same stuff.

[@CrayolaCoffeeBean]

I really don’t care what your videos are about, I just love listening. You’re so nice, and relaxing, and wholesome. Such a great pallet cleanser in this world (no pun intended as you’re a good channel lolol).

[@TechieTexan]

The new bottle sources different peppers grown in different areas once they cut ties with Underwood Farms. They make their own sriracha sauce!!!! You should taste it and compare.

[@donzagrant588]

I found the Sriracha on the site Umami cart and I purchased three large bottles. I had previously purchased the new one in a smaller bottle , but I find that one a little salty with a harsher spicy bite.

[@skip081961]

Thanks Emmy, for doing a video on David Tran's Sriracha sauce. I live in L.A. and Mr. Tran has been embattled over the years starting with his new location in Irwindale and now the supply issue. He has never patented or placed ownership of his product and has allowed any corporation to recreate and market Sriracha under their brand. I respect Mr. Tran and business practice and would never buy a cloned product.

[@laneromel5667]

The maker of SRIRACHA sued the farmer who grew the peppers. In retaliation the farmer refused to supply peppers to the SRIRACHA maker, hence the different taste. The farmer has released his own brand of SRIRACHA, which tastes identical to the original SRIRACHA.

[@xbatx69]

the dispute between the two companies happened in 2016. since then it seems like huy fong has used different suppliers.

[@hydrojet7x70]

I bought that green top rooster sriracha Huy Fong Foods for 40 years.... After what horrible things Huy Fong did to Underwood Ranches in a lawsuit and Huy Fong lost a 23million dollar fine..... I WILL NEVER BUY Huy Fong Sriracha again!!! NEVER!!!!! I will now buy from now on the new Sriracha from Underwood Ranches who is the ONLY Pepper Farmer in the World with the same peppers!!! Screw Huy Fong!!! Huy Fong Sriracha will Never taste the same because He can NOT get the same peppers after he Screwed over Underwood Ranches!!! Long Live Underwood Ranches Sriracha!!!

[@ahha6304]

This thing always stay full on the shelf in Thailand since it's Vietnamese made, we considered it even "less Sriracha" than what Rosa and Heinz have replicated Sriracha. The best selling for Thai people is always "Sriraja Panich" and considered the based of Sriracha Chili sauce also it pronounced Si-Racha not Sree

[@DrFrankenolly]

I chalk it up to being a fresh batch and not fermented like a bottles that had been sitting on the shelves before the shortage. They’re probably the freshest batches we’d ever had, direct from the manufacturer to the consumer as quickly as possible. Though different circumstances, people said the same thing when Hostess cupcakes closed down and were brought back. People complained that the new batches were “different recipes” but as time went on, the batches began to taste how they should.

[@webmoss]

Tobasco makes sriracha sauce. It’s pretty good but missing the preservatives we known to love

[@TurtleyTurtles]

During the shortage, we found a couple of different brands that we like. I think the Ox Brand sriracha is possibly even better than the Huy Fong. It has more garlic flavor, and the right amount of spicy. It's actually my favorite. I highly recommend this to anyone that likes sriracha The other brand is actually from the pepper farm that the Huy Fong company screwed over, Underwood Ranches. It's a little sweet for my taste, but I'd rather support the farm than the manufacturer.

[@carl3683]

Bottle of Ox Brand in front of me. It's good stuff. Closest I found. I'd like to try Underwood.

[@johnniecabral]

Sriracha has changed taste over the past 10 years before this whole debacle. Oxidizing aside I notice their was a grit in taste and a subtle tartness to it about 7-9 years ago. I tried pin pointing it 😂factory what it was but thought it might’ve been in part of my taste buds/psychology behind how I tasted it. In other words my palette switched. This is coming from someone who has FOREVER eaten this throughout the years as it’s so readily available and from LA. Anyone else?

[@Raymail-tj4cf]

I use it also in cooking. For flavor not necessarily heat. For example I put a couple of tablespoons in my red beans and rice while I’m cooking it. Other things also.

[@monzav8]

I have a bottle of “new” and it is slightly different color than the “old”. Haven’t tried it yet so can’t say on taste. However the “chili garlic sauce” (the one in a jar and not smooth like Sriracha) is different tasting. It’s not bad, just doesn’t seem to have the same depth of flavor and an older jar I have

[@chocol8milk]

To me the new one does taste different a bit sweet and off in the after taste. The farm that produced the original chili peppers for Huy Fong Foods now make their own Sriracha, and it tastes like the original Sriracha.

[@dakotanorth1640]

I found a bottle yesterday. My untamed senses can't see or taste much difference. Welcome back, Huy Fong!