Same recipe, different suppliers because they tried to screw over their biggest pepper supplier (Underwood Farms) who now make their own brand of Sriracha. In 2022, it was hard to find the Huy Fong brand and they said it was due to draught in Mexico, but they would have had plenty of they weren’t trying to cut out their original supplier who has now gone their own way.
I believe it. I get a Sriracha like red pepper sauce at Korean market and it is significantly hotter. I would not be surprised if Sriracha may have reduced its spice level for a wider audience.
Supplier change, but that isn’t it. By 2013 Sriracha wasn’t hot enough for us anymore. We used it like ketchup at that point. I think it was 2002 when we got that first bottle.
My friends told me they changed the recipe, so that might be why
Same recipe, different suppliers because they tried to screw over their biggest pepper supplier (Underwood Farms) who now make their own brand of Sriracha. In 2022, it was hard to find the Huy Fong brand and they said it was due to draught in Mexico, but they would have had plenty of they weren’t trying to cut out their original supplier who has now gone their own way.
I believe it. I get a Sriracha like red pepper sauce at Korean market and it is significantly hotter. I would not be surprised if Sriracha may have reduced its spice level for a wider audience.
Supplier change, but that isn’t it. By 2013 Sriracha wasn’t hot enough for us anymore. We used it like ketchup at that point. I think it was 2002 when we got that first bottle.
I always did think it was a bit tame, like a slightly spicy catsup, so that makes sense… Would like to try the full heat version now