Blogging Bayport Alameda

December 13, 2013

Coming home to rooster

Filed under: Alameda-ish — Lauren Do @ 6:03 am

Not at all Alameda related but something I’ve been deeply concerned about for the past month or so…Sriracha shortage!

This is why, people, we can’t have nice things:

Sriracha hot sauce manufacturer Huy Fong Foods cannot ship out any more sauce until mid-January because the California Department of Public Health has begun enforcing stricter guidelines for the company.

Their three sauces, Sriracha, Chili Garlic and Sambal Oelek, now must be held for at least 30 days before they can be shipped to food distributors and wholesalers, the company confirmed Wednesday.

The production delay comes amid a heated legal battle with the city of Irwindale, which sued the hot sauce manufacturer over spicy odors that residents say caused a raft of health issues.

A Los Angeles Superior Court judge ruled in November the plant must stop any odor-causing productions immediately until experts could identify and mitigate the smell.

The company began to comply with the state’s hold period this week, said operations manager Donna Lam. Sauce suppliers will not be able to restock until mid-January.

While I should be okay on my Sriracha stock until January, what I forgot to anticipate was the Chili Garlic sauce shortage which is, arguably, even better than Sriracha although much less versatile.

If people are not familiar with the story of Huy Fong foods, it really is quite interesting and inspiring.



  1. Shelves at Nob Hill were full pof both the other day. I stocked up.

    Sriracha is Vitamin S, an essential nutrient that should be consumed daily.

    Comment by dave — December 13, 2013 @ 6:22 am

  2. Oh, dear! I had read about this and forgot to stock up on my last trip to the market. Delicious stuff that! I really like the chili garlic, too.

    Comment by Kate Quick,. — December 13, 2013 @ 7:24 am

  3. You should have posted this yesterday Lauren. I was at Ranch 99 and they had the big bottles on sale (as they always do) for $2.69. Funny thing was they didn’t have it ‘displayed’ on shelves but just had cases sitting in the aisle and people were just grabbing cases.

    Comment by frank — December 13, 2013 @ 7:47 am

  4. Kate I like the Sambal Oelek best. It is just Chili without the garlic.

    Comment by frank — December 13, 2013 @ 7:50 am

  5. Oh no, grabbing cases…now I’m in full Huy Fong panic mode.

    Comment by Lauren Do — December 13, 2013 @ 7:59 am

  6. Since discovering Sriracha several years ago, I use it far more often than McIlheny Tabasco. Being a Louisiana boy, that is startling, but damn that stuff is G-O-O-D.

    Comment by dave — December 13, 2013 @ 9:06 am

  7. I got in before the panic last month when I bought 2 large bottles (yes my wife was out of town when I did that, yes she thought I was crazy when she saw them), but I completely forgot about the chili garlic. A friend gave me a bottle of Lizano sauce (Salsa from Costa Rica) a few weeks ago and I have been really enjoying that. If Lizano sauce becomes the next Siracha, you heard it here first!

    Comment by Doug Biggs — December 13, 2013 @ 9:08 am

  8. Of course there is a Thai sauce called Nam Prik Pao which caused a Terrorist Alert in London in 2007

    Comment by frank — December 13, 2013 @ 10:38 am

  9. They should build their next factory right by your house, since you love the effect so much. Too bad they didn’t invest in better controls for their smokestacks.

    Comment by Linda on Otis St. — December 13, 2013 @ 4:53 pm

  10. What do you use it for?

    Comment by Denise Shelton — December 13, 2013 @ 7:06 pm

  11. they gargle with it

    Comment by scope — December 14, 2013 @ 10:01 am

  12. Now the srircaha factory crisis is behind us, you can begin to expand your use of the secret sauce:

    Comment by Mike McMahon (@MikeMcMahonAUSD) — June 25, 2014 @ 2:04 pm

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