Currently, the shortage of the popular Sriracha sauce is causing problems for both restaurant owners and customers.
Sriracha shortage bothers businesses and consumers
Huy Fong Inc., based in California, is one of the world’s largest producers of Asian spicy sauce, and the company recently issued a statement saying it was anticipating a huge shortage of its famous Sriracha sauce. The shortage is due to a drought that affects the peppers that go into the sauce, which will also affect the Chili Garlic and Sambal Oelek sauces also made by Huy Fong.
Severe weather conditions that affect the quality of the pepper
The peppers in question have been in short supply since the onset of the Covid-19 pandemic, but Huy Fong recently revealed that a much more severe shortage of chili peppers was occurring due to the harsh weather conditions affecting quality. of peppers.
Huy Fong told distributors in April that the situation was out of their control and that they would not accept any new orders placed before September. Any order placed before Labor Day can only be fulfilled in the fall due to the lack of current inventory.
The announcement of the shortage has prompted Sriracha sauce lovers to buy the product in bulk before it runs out. This, in turn, is provoking a reaction from others who are comparing the accumulators with those who unnecessarily cleaned the shelves of toilet paper, hand sanitizer and Clorox wipes during the early panic caused by Covid.
Huy Fong “Striving to solve” the problem
A statement from Huy Fong said: “Unfortunately, we can confirm that there is an unprecedented shortage of our products. spring chili harvest “.
The statement said that without the essential ingredient of pepper, the company could not produce any of its products. “We understand that this can cause problems,” the company added. “However, during this time we will not accept any new orders placed before September, as we will not have enough inventory to handle your order.”
The disputed origins of Sriracha sauce
The origins of Sriracha sauce are still debated, although a popular idea is that it originated in Thailand. The theory put forward by Eastland Food Corporation states that the sauce was first created in the 1930s by a Thai woman named Thanom Chakkapak from the city of Si Racha, which may be where the name the sauce. Versions of the sauce are popular in Thailand, where it is often used as a sauce for seafood and omelettes.
However, the Thai version of Siracha sauce is slightly different from the Huy Fong version, and tends to be more tangy in taste and more fluid texture than the American version. The American Sriracha Sauce was first created in 1980 by Chinese immigrant David Tran, who appeared in a 2013 documentary about the beloved sauce.
Tran sauce quickly became very popular and was sold in stores such as Target and Whole Foods, as well as being used in restaurants such as Wendy’s, Subway and Taco Bell.
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