this post was submitted on 29 Jun 2023
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article- The prolonged shortage of a certain red sauce is making the black market go wild.

Prices of Sriracha sauce are as high as $70 on eBay as people look to snap up the spicy sauce — and they’re even steeper on Amazon, up to $124. Huy Fong Foods, which makes the rooster-adorned bottled sauce, has been dealing with a years-long shortage of the chilis, which is hurting production and causing some shortages.

A search on eBay shows prices for various sized bottles ranging from $39.98 for 17-ounce bottles to a 28-ounce bottle for nearly $70. In both instances, shipping is an additional fee, jacking up the price even more.

Prices are even higher on Amazon, where one seller is offering a 2-pack for $124. Of course, it’s unclear if anyone is actually paying these exorbitant prices, considering a 17-ounce bottle typically costs around $5.

The company recently told CNN that it’s still experiencing a shortage of raw materials. “Although some production did resume this past fall season, we continue to have a limited supply that continues to affect our production. At this time, we have no estimations of when supply will increase,” a Huy Fong spokesperson said.

“We are grateful for your continued patience and understanding during this unprecedented inventory shortage. We are currently working on trying to avoid future shortages,” the company added.

There’s been a shortage for the past three years, as Huy Fong has said that its chili peppers have consistently been in short supply. Last year, it temporarily stopped orders because of the shortage, which also affected its Chili Garlic and Sambal Oelek products.

Huy Fong’s Sriracha, created in 1980 by Chinese immigrant David Tran, has made its way to the shelves of huge retailers like Target and Whole Foods and has been a fan favorite of consumers since its inception.

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[–] [email protected] 27 points 1 year ago (2 children)

I used to be devoted to Huy Fong sriracha, but once they screwed over their grower, I started looking for alternatives. I really love Healthy Boy brand, but I can't find their red any more. I have a bottle of Healthy Boy black sriracha, which has tamarind in it, which is good, but different. A friend picked me up a bottle of Ox Brand sriracha, which I actually think is better than Huy Fong, too.

I also tried the Underwood Ranches sriracha, but it just didn't do it for me, though their Roja sauce is delicious.

[–] [email protected] 9 points 1 year ago

I admire your conviction

[–] [email protected] 6 points 1 year ago (1 children)

Do you have any links regarding them screwing over their grower? I thought I remembered reading something about that in the past few months but looking now all I can find is that they switched from Underwood in 2017 following a lawsuit.

[–] [email protected] 9 points 1 year ago* (last edited 1 year ago) (3 children)

"sriracha" sauce is pretty easy to make. It's a garlic & pepper sauce w/vinegar, salt, and sugar. Fermented if you prefer but not necessary.

[–] [email protected] 3 points 1 year ago

I got the Kroger brand sriracha and I like it just fine. It wasn't anywhere near $70, just Kroger-level overpriced.

[–] [email protected] 2 points 1 year ago* (last edited 1 year ago) (2 children)

I bought a random brand the other day and only looked at the ingredients after getting home. Not a single sriracha pepper, just regular jalapeños and red dye. Felt kinda ripped off honestly. Not quite the same as Huy Fong but it's still tasty on eggs.

[–] [email protected] 10 points 1 year ago

My understanding was that the traditional chilis used were Thai or birds-eye chilis, and ripe red jalapenos were used by immigrants to North America when thai chilis weren't available. The "sriracha pepper" is a modern invention to capitalize on the popularity of the sauce, rather than the source of it - and it is still just a close relative of the jalapeno.

[–] [email protected] 2 points 1 year ago

I also got ripped off by a knock-off recently. I assumed it was the same, but it's a pale imitation.

[–] [email protected] 1 points 1 year ago* (last edited 1 year ago) (1 children)

There seems to be a specific taste to sriracha though. We picked up a rando bottle at Whole Foods recently and it was nowhere near as good as the usual sriracha. Tasted like a different kind of sauce.

[–] [email protected] 1 points 1 year ago

They changed pepper distributors a couple years back, so the taste did change.

[–] [email protected] 9 points 1 year ago (3 children)

There were articles that this was going to happen a year ago. I'm glad I bought enough to last a while. Another fantastic hot sauce is Secret Aardvark. It's hotter than Sriracha but has great flavor.

[–] [email protected] 2 points 1 year ago

For a minute there you could get 1 gallon squirt/spout tops of Secret Aardvark on amazon. It was like $30-40 last time I got one and it's still riding. 1 out of 3 jugs will arrive completely smashed though.

[–] [email protected] 2 points 1 year ago

Secret Aardvark is great, but it's not really a replacement for sriracha. They're very different sauces.

[–] [email protected] 8 points 1 year ago (2 children)

Hot take: Sriracha is mid.

[–] [email protected] 1 points 1 year ago (2 children)

Are there superior Sriracha-like options out there (not counting things like Cholula, Texas Pete, etc...which are a different category, to me)?

[–] [email protected] 1 points 1 year ago

Someone in here mentioned Secret Aardvark, which is spicier, less sweet and overall better in my opinion. The other money maker is Yellowbird Ghost Pepper Condiment, which I consider the final boss of a Sriracha like sauce and has been my go to for a few years. It's smokey, same sort of consistency and sweetness, good flavor and really adds a kick. Both are excellent but you need to watch yourself or you can really fuck up with the level of spice they bring.

[–] [email protected] 1 points 1 year ago

Not sure how available they are in the US (or other non-SEA countries in general), but here in Thailand sriracha is kinda outclassed by many other chili sauces and pastes.

[–] [email protected] 1 points 1 year ago

I'm fully open to the possibility that my taste is just trash, but I've never really liked it and couldn't ever understand the hype.

[–] [email protected] 8 points 1 year ago (3 children)

Those prices are bonkers. But—as someone who bought a knock-off brand of sriracha the other day—it doesn’t totally surprise me. The knock-off stuff is terrible.

[–] [email protected] 4 points 1 year ago (1 children)

My local grocery store carries an alternative, Lee Kum Kee brand, that I've found to be adequate. There's some stuff that I eat regularly that sriracha flavor profile works better than anything else, so I'll take what I can get for now. Not having tried the Lee Kum Kee brand before the shortage, I'm eager to actually do a side by side once I can get a bottle of Huy Fong.

[–] [email protected] 1 points 1 year ago* (last edited 1 year ago)

I don't know anything about their siracha but their oyster sauce is on point. Make sure you get the one with the kid in the raft on the label.

Lee Kum Kee Oyster Sauce

[–] [email protected] 4 points 1 year ago (1 children)

Got some Badia version... disgusting.

[–] [email protected] 1 points 1 year ago

Mine was T&T brand but yeah, awful.

[–] [email protected] 3 points 1 year ago (1 children)

We got a Tobasco brand Sriracha and weren't disappointed at all.

[–] [email protected] 3 points 1 year ago (1 children)

I was curious about the Tabasco one. I saw it last week, but wasn't sure about it so I passed it up. I'll have to grab a bottle when I head back to the store

[–] [email protected] 1 points 1 year ago

Yeah, it has a different "kick" to it. It didn't take me long at all to warm up to it.

[–] [email protected] 8 points 1 year ago

The crazy thing is it isn't even as good now that they fucked over and lost their chili source. The new chilis just aren't as good.

[–] [email protected] 8 points 1 year ago* (last edited 1 year ago) (2 children)

I highly recommend trying gochujang sauce as an alternative in the meantime. It's different but scratches a similar itch.

[–] [email protected] 4 points 1 year ago

Gouchujang really is the king of all chili pastes.

[–] [email protected] 1 points 1 year ago (1 children)

Mine is very pasty. I don't see myself adding it to food after it is cooked like I'd do with Sriracha. But I never tried it. Maybe if it's warm enough it'll mix well.

[–] [email protected] 1 points 1 year ago

There's one called Bibigo which comes in a squirt bottle and has the right consistency for the job.

[–] [email protected] 4 points 1 year ago (1 children)

Is the US sauce somehow different than the one sold in Western Europe/Germany? I don't see any price change.

[–] [email protected] 3 points 1 year ago

Most EU sriracha is made in Thailand from Thai peppers, while the affected company in the US grows their peppers there. Totally separate supply chains, so it makes sense that ours aren't affected.

[–] [email protected] 3 points 1 year ago

That is utterly crazy.

[–] [email protected] 2 points 1 year ago

Anyone have a good recipe for a shelf stable garlic hot sauce without sweetness?

[–] [email protected] 2 points 1 year ago
[–] [email protected] 2 points 1 year ago

There are better hot sauces out there...

[–] [email protected] 1 points 1 year ago

i'm a Flying Goose man myself.

[–] [email protected] 1 points 1 year ago* (last edited 1 year ago)

As a Thai, this is both puzzling and amusing to me. That price is insane. It's two AAA games worth. But while it is a staple here the sauce (at least our version) is overshadowed by other kinds of local sauces and other spicy condiments.

[–] [email protected] 0 points 1 year ago (1 children)

Am I being stupid? When I search up sriracha sauce I’m getting $10 bottles on Amazon https://a.co/d/hHj60Sz

Is this fake sriracha or something??

[–] [email protected] 1 points 1 year ago

This is in reference specifically to the Huy Fong Foods' brand of Tương Ớt Sriracha.

[–] [email protected] 0 points 1 year ago

Of-fucking-course CNN and the dumpster fire they've become wouldn't even mention that Huy Fong did this to themselves by lying to and defrauding their exclusive pepper grower:

https://www.latimes.com/local/lanow/la-me-ln-sriracha-lawsuit-underwood-ranches-20190712-story.html

The peppers are what made the sauce, literally. Without them, there's many better chili sauces...

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