The saga was really deep. The owner of Huy Fong asked if he could collect drone footage to use as advertising for his website but was really looking at how they grew and harvested the peppers and used that to buy land and grow their own peppers. Also Underwood was asked to basically convert all of their land (plus purchase more) and ONLY grow the huy fong chilis. Underwood asked for a long term commitment from the Tran family because that was risky and were given their word that they would use them as their only provider of peppers and then turned around and used their own peppers screwing underwood. It was truly soap opera material.
The thing I'd say that I did find put a bad taste in my mouth was that this was a savable relationship even though the times were tough. They decided to stab their best friends in the back for some reason thinking it was necessary when it wasn't and now I predict that Underwood will become the number 1 siracha brand in the world and Huy Fong will slowly lose their status even though they have the brand recognizability. People talk about good food and while this brand is new on the scene, it will become embedded in the culture one way or another. The restaurants may even replace all the black caps with green caps just to make people think they are getting that brand even though it was always Underwood since the beginning. Watch.
@@infini.tesimo You're wrong on this. The reason why Huy Fong Sriracha does so well is because it goes really well with pho. The challenge for Underwood brand is whether it would go well with pho or not. And so far, pho restaurants and customers are really particular about the taste of original sriracha with pho and I don't see any pho restaurant switch, at least for those in socal. Chefs are also very particular about this because they couldn't use different sauce to make their dish because they tasted differently. There was a period chefs offered 50 to 100 bucks a bottle because they needed it for their dishes. And this is the biggest challenge for any brand to take over Huy Fong Sriracha... the taste.
I never knew about the lawsuit, but I definitely noticed that Sriracha has gotten noticeably less spicy lately. I’ll have to give the underwood one a try if I find it!!
Huy Fong Foods signed a contract with another agricultural provider and dropped their verbal agreement with Underwood. The new provider convinced Huy Fong they could supply the Jalapenos at a lower cost. But Jalapenos are a notoriously difficult crop. While the other agricultural provider had experience in agriculture, they were not able to meet the Jalapenos needs in the short term and Huy Fong had burned their bridges with Underwood Farms. That's what led to the shortage and opened up a opportunity for Underwood to create their own Sriracha.
Yes fong foods got greedy. Im glad underwood farms made their own. The entire farm was only growing peppers for fong and fong screwed him over. They could have lost everything. Now fong gets peppers from different farms and the quality is all over the place
I grew up spitting distance from Underwood. They also helped popularize the baby carrot! We went on almost too many field trips there in elementary school. I highly recommend coming on out here for a visit, it's a great day out!
@@megb7491 The Underwood Family Farms are about an hour or so away from the Huy Fong factories! The only thing we smell from the farms is either strawberries or manure.
Me too. We stop by their farm store every so often, and see them at the Thousand Oaks farmer's market where they sell all sorts of veggies and fruits, and their various sauces. I'm never going back to the "old" sriracha.
Basically, the original (Huy Fung Foods) is no longer the original, since they stopped using the original peppers. Underwood Farms is now the original.
I do love a good amount of heat, but one of my favorite things about Huy Fong is the garlic level. It's just so tasty! For me, I'm willing to sacrifice a little heat (or supplement it with something else, maybe) to get that garlic. Ooh, that's an idea! I wonder what it would be like to mix these two? Maybe the best of both worlds!
When I first heard warnings of an upcoming sriracha shortage I bought 6 bottles. We still have a couple of unopened bottles so haven't tried either the new recipe or the other brand yet. Thanks for your review, Emmy!
If you like green sauce, their verde sauce is the best I've ever had and we usually buy a bottle of Taco Time green sauce every chance we get. Oddly enough, it's too hot for everyone else that usually likes the green sauce here but I like that they gave it some punch and that bottle disappeared in less than a week with just me eating it. I would go in the fridge and have a little dab sometimes, it's just really really good. I need to get more; I'll probably just order a two or three pack this time. Not an affiliate, just a fan.
I miss sriracha so much! But I can’t buy the original one anymore because of how awful Huy Fong foods was to their former exclusive farmer. If you haven’t read about how it all went down in the lawsuit you should.
She explains the situation in the video, it is not that deep. Also if we all stopped doing things due to unethical practices, we would not eat, sleep, or drink. I do not condone the behavior of Huy Fong Foods and it is difficult to avoid this behavior as corporations trend towards corruption. The problem is much more complicated and far more ingrained than we like to acknowledge.
I’ve always thought that sriracha loses some heat fairly quickly, and some brightness in color. Thought I’d mention it since those were some of the differences you noted.
Your mother has a great idea there! Repurposing the empty sriracha bottle as a olive oil dispenser! I wish I had thought of that before spending money on an olive oil dispenser that doesn't even close up LOL. I will try this next time!
They aren't, but take note that with all the media scare tactics our average life span is steadily going up and has been for quite some time. If your worried about health stay slim.
I've enjoyed Sriracha since they began selling it. I also noticed the tweak in taste while they had the pepper supply issues. I haven't bought one since but am now looking forward to trying the underwood version.
"Pepper supply issues" is such a delicate way of putting "trying to screw over they farmer you stablished a relationship with as a single supplier/client, then getting hit with a dose of karma"
@@DiiamondzIt's the same amount of capsaicin as it was previously. People are being blinded so easily into thinking Underwood has the same sauce as before, when they do not.
@@TheFrenchmanCooks they'll do just fine but have lost a huge amount of customers and have lost the brand loyalty they once had which has translated to it as a business losing a ton of money and then on top of that they spent a ton of money to screw over their supplier 😂 they shot themselves in the foot on this one
This is the EXACT type of video I wanted when looking for a comparison of these 2 srirachas. I just got the Underwood ones and had to try. I even wanted you to compare them lol so perfect video. I gotta support Underwood Ranches though, too much dirt and greed by the other company
Huy Fong was started by David Tran. His son William, who went to business school, decided that he could save money by cutting out Underwood Ranches and tried to hire their manager to run a subsidiary company for buying peppers from Mexico. Drought in Mexico caused the pepper shortages that led to production stoppages of the sauce.
Huy Fong FA'd, now they FO. They used to have complete market dominance - nobody could compete with their Sriracha on flavor or in value. They backstabbed their long-time business partner and faced a severe shortage because of this, allowing other manufacturers to enter the market. Take a look down the grocery aisles today, there are many "Sriracha's" competing with Huy Fong for shelf space. Also, Huy Fong's doesn't have the great taste it once had; Underwood Ranches is the Sriracha you grew up with.
I bought the Underwood Ranches sauce a few years ago (and back then it came in a much different, smaller bottle, and was about 3x the price). I used it for a while, especially when I couldn't get the real deal. But it definitely doesn't cut it for me. Too much vinegar and the consistency is really thin and watery. Huy Fong sriracha is almost a bit chunky by comparison, and the garlic flavor is perfect -- it has a more natural taste and texture to me.
I prefer Underwood because I can also get an *amazing* verde sauce with them as well as sambal/chili-garlic, but honestly I always thought Huy Fong was a bit sweet and a bit under spicy for my taste and the Underwood version very slightly corrects it but does so very well. I'm surprised someone finally made this video - but I'm glad to see it made.
About 15 years ago I noticed the HF sauce was spicier and didn't have the same flavor as previous years. The new one tastes like a return to the OG flavor that I loved. I'm pretty happy with it.
I'm supporting the farmers on this one. Just ordered the Underwood sauce, can't wait. Thanks everyone for doing research on the court case and educating the rest of us!
Was just going to order the Underwood Ranch version. :) Glad it's good! And a local grocer just started selling the original brand again, but one thing that I noticed was the inconsistency of color between the bottles. Some had the red color we're used to, some had an orangish tint to it and some even had a light brownish color to it. Shaking the bottles didn't seem to change it. And I noticed that it wasn't nearly as hot as it used to be. Definitely different peppers they are using. Still a good hot sauce, but not like it used to be. I did get a bottle of Sriraja Panich, which is supposed to be the original sauce from Thailand in the meantime. It seems to be more along the lines of Underwood Ranches sauce. Thinner than Huy Fongs. Good flavor, though.
Sigh. From someone who's gut has decided that anything spicier than ketchup is attemped murder, love this review. Have to try the Underwood one on my son.
I'm right there with ya. Radation therapy burned my mouth so bad I still can't do any hot. Like not even black pepper yet. No super sour either. I'd love a fricking rum and coke but alcohol makes me cry lol Maybe some day. But I did find those notapeno no heat jalapeños did make my salsa taste right finally without the screaming pain lol. I plan on growing the no heat habeneros this summer too.
For awhile there Huy Fong supplies were low and hard to find. Lately, here in S. California, its very abundant in supply. Pallets of the stuff can be found in local markets.
We are not the only ones saying this. It's sweeter now... "Pro cook talking to other Pro cooks"... Dragon is good, not as much garlic, level Kick... But Good
When the shortage was on, we had a power failure here in Needles and I came home one afternoon and the house had a spicy aroma. The temperature outside was almost 120 degrees Fahrenheit (who knows how hot it was in the house?) The plastic bottle of Sri Racha had exploded in the cupboard. It was really not a bad odor. I rather liked it but it was a real mess.
I am partial to the Tabasco Sriracha. In general, I really enjoy Tabasco's peppers and fermenting process for a bunch of their sauces and we use a bunch of them in our house. I discovered the Sriracha from them about a year ago and it's become my staple. I've even noticed that a few restaurants in my area have replaced the original Sriracha with the Tabasco version at their tables. I'm not sure if you've already given it a try but I would love to see a comparison.
I once had a boss from Southern Louisiana who grew up close to the Tabasco plant. He said that the real product that the wners had to sell was not peppers but salt from mines they owned. The idea was to sell more salt.
That sounds so good. Have you tried that combo wrapped in a nice piece of korean seaweed snack(seasoned nori squares) Sometimes a big bowl of rice with furikake and hotsauce and butter on nori paper. Hits all the buttons. Or maybe should say tastebuds 😊
Thanks for the comparison and brief legal war history concerning Underwood Farms and Huy Fong. I thought the Huy Fong sauce had a different taste when it was brought back. I thought it might be that the peppers came from a different source
I haven't tried the Underwood Ranches sauce yet, but just looking at the color and ingredients and hearing you describe it, I'd guess the Huy Fong chilis are more fermented, mellowing out the flavors, dulling the color, and releasing water from the plant cells so they don't have to add more to the mix. That might also be why the Huy Fong bottle burps when you open it, and the Underwood bottle doesn't.
When I was a kid, even breakfast sausage was too spicy for me. When I was 7 I tried black pepper on scrambled eggs because my family did (I was in foster homes until then). Then when I was prolly about 10 I tried RedHot and Tabasco, and slowly moved myself up. When I was 19, habanero salsa left me blowing steam out my ears. Now I eat ghost pepper salsa without being too badly phased, and it's not unusual for me to use SCORPION TABASCO to zing up my pasta sauce. That evolution from RedHot to SCORPION SAUCE took about 30 years.
I still have two Big Bottles of Huy Fong Sriracha yet to open. I bought 8 huge bottles before the grocery store shelves were empty.... Haven't tried the new bottle yet... Thanks for doing this VS for me..... and now I'll finish the video...
I just bought a new bottle of Huy Fong Sriracha and havent noticed any difference in heat. Underwood tries to overcompensate by jamming a bunch of peppers in a bottle; thats probably why they try to charge almost $10-$12 for a bottle which is nuts.
@@AmaniOu2 I always found the old Sriracha to be sweet as well. Tabasco version just has less heat, so it may have been unbalanced for your palate. 🤷♂️ I really like the Tabasco version - the heat level is just about right for me (could be slightly spicier)
Thankyou for this review. Ive seen it around but due to past experiences being not so good i passed. I got food budget for 1 hotsauce a week i feel safe trying it now
It's been so long without hoy fung sriracha and I've tried so many subsitutes I forget what it even tasted like. Now I get Sriracha-Cha and happy with it.
We have a large Vietnamese population here in Orlando with many restaurants. I have eaten the original since the mid 90's and noticed a difference a year or two ago. Lots of the restaurants tried substitutes as it was fetching $50 a bottle on Ebay. I'm looking forward to trying this. This reminds me of when Dr Martin's went overseas production, but the original factory in England still produced the same shoe under the name Gripfast.
I haven't ever had Huy Fong sriracha, but I just bought a Viet Namese chili sauce called Chin-Su that I'm very fond of. Chin-Su chili sauce has a moderate heat. I made myself cough taste-testing it, but it's no hotter than buffalo sauce. The way you're describing sriracha, they must be VERY similar. I was already buying Chin-Su toi ot soy sauce (garlic & chili flavored.) I've been using this as a table sauce, which I assume is what it's meant for. It's heavenly.
the thing usually known as sriracha in usa is a vietnamese version of a thai sauce(sriracha itself is a name of a city/town/municipal unit in thailand hence why they couldn't just trademark the name), done by a vietnamese guy who moved to usa way back. the sauces around here tend to not be as hot as the food itself, and the sauces aren't really used with that many foods, the table usually has chili powder, sugar and fish sauce as condiments you can add to taste.
I wonder how much temperature matters to the liquidity of the sauce, I have the new Sriracha from Huey Fong and it's very watery compared to what I'm used to. Since watching the other video about what happened between these two I've planned on trying to find some Underwood Ranches stuff.
I'm glad I watched your video. I noticed that the Huy Fong brand tastes different than before - it's not as spicy and seems more watery. I never realized they used different chilies. From now on, I'll buy the Underwood brand. Thanks for sharing the video.
I liked the trader joe version when i could eat hot stuff. Radation therapy ruined my tastebuds so that hot/spicy/super sour hurt my mouth now. Maybe someday the mouth will heal up or toughen up. But trader joes was pretty good. Their green one was good too. I do think they call it green dragon tho.
Personally I was disappointed by the Trader Joe's version, but then when I got the Huy Fong again after the shortage I was disappointed by it too. It tasted different. Will have to try the Underwood.
Trader Joe's is awful! Weird sour after taste. Bought a bottle and thought maybe it had gone bad or something. Gave it another shot a few months later thinking I got a bad bottle and purchased another bottle. Same results, strange flavor, can't decide whether it's a spoiled, rancid taste or a chemical, additive flavor. I tried at least a half dozen other brands and all were better and didn't have that really odd, gross Trader Joe's taste.
As a Vietnamese- American, it was great to see Huy Fong Sriracha sauce soar so high, and become so famous over the past 3 decades due to the unique flavors and chili peppers. It's disappointing to discover how it is no longer the same..
It's not the original Sriracha, and it didn't used to be super garlicky. 25 years ago it was liquid fire. They took down the heat and replaced that with garlic, and ruined it.
Well, I'm 63, and the garlic in Sriracha has always been a draw for me. It simply is not a part of, say, Tabasco or Tapatio, which I've used if I don't want the garlickiness. I haven't tasted the "New" Sriracha, though. I will be buying a bottle this week now that my curiosity is up!
I've tried so many and honestly the only replacements that tasted legit are other ones from thailand like the parrot and the yellow top versions. Esp the yellow top one. Now that the OG version is back in my local stores tho I just eat that since the biggest reason why I like it is it's flavor. The heat profile is a little less, true, but the flavor is bangin as always
I bought three bottles on Amazon since I couldn't find it on the shelves. The flavor, the look and the taste was there. Huy Fongs has never been a 'spicy' condiment. A bottle I recently bought at Ralphs was actually a bit hotter than the other bottles. I think that is just a result of Huy Fong trying to work out the formulation with different peppers from another supplier. The taste is exactly the same as I remember. If I need some more heat, I use a couple of drops of Carolina Reaper sauce and it is just what I need. Underwoods, sauce just sits now that Sriracha is back on the shelves.
I was in the same boat as you and couldn't find it anywhere so since I've already been teaching myself how to ferment things, Kombucha, Ginger ale. I decided to look up how to make it and found a really close recipe. It's in the end it was good in a pinch but make I want the real stuff.
From what I understand,Huy Fong guy's son went to "business school" and once he got his shiny new degree,came in and wrecked his father's business by trying to get the the peppers from Underwood for cheaper than the established price to make more money for Huy Fong What he didn't understand was that all produce is not created equal,and a huge part of what you taste in a vegetable or fruit has to do with its growing conditions,which is why the new formula using cheaper peppers tastes flatter
YES! I was just telling my mom about how Huy Fong Sriracha spice/heat level was a lot lower nowadays. We've been buying it since the 80s. Lately when I have it with my food I end up using more. It's missing that heat. I'll have to try the Underwood version and see if that has more heat.
I wouldn’t buy Huy Fong not just because of what they did to Underwood. Imagine what other underhanded things they did to their sauce that we don’t know about.
Underwood Ranch, the company, stole $1.6 million to expand their own business. Huy Fong, the company, tried to put Underwwod out of business. Both companies are shite.
Bringing up Tabasco made me smile since I switched to the Tabasco Sriracha. Avery Island is less than a hour from me (including city traffic) which is where the Tabasco farms and production are. If I could find the Underwood Ranch sauce at a reasonable price I would try it, but I can only order it online for crazy prices.
@@AmaniOu2 i like it bc it's the perfect balance between tabasco and sriracha. i can see how it could be too sweet, but i was amazed at how well they captured the flavor of both sauces. i like how thick it is but still has that vinegary, spicy flavor of tabasco!
Thanks for the whole story. I never could understand why Hoy Fong sriracha disappeared a while back. I had to scour the internet for some and finally found a few bottles at some no-name grocery store for a reasonable price. Now that it is available again, I have a few bottles in my cupboard but I'd like to try the Underwood brand one.
Mahalo Em, I can’t wait to try. So far my favorite other has been the Tabasco Sriracha. Curious what your favorite Rayu is? S&B and Momoya are easy to get here in Honolulu and Momofuku is amazing but pricy here. Mahalo for what you do. #Aloha
Great informative video. Love your videos. Thanks for sharing. THAT Rooster bottle has always been in my cubard for decades. Its a main staple in our home cooked meals. Ill have to look for and try the otherone.
I bought the Underwood Ranch sriracha because there were no Huy Fong on shelves for months. I really enjoyed it. Then Huy Fong showed back up and I bought a bottle and I was amazed at how less spicy it was. It's barely got any heat at all. It's almost like a glorified ketchup now. I don't know if it's different peppers or a new recipe or what, but the Underwood Ranch is my new go-to for Sriracha. Great heat and flavor combo.
I know a few people who don't like the sweetness in sriracha. A lot of Vietnamese places have a sauce called Chin-Su that's like sriracha, but w/o the sugar (not sure if it has garlic or not). Some places that didn't normally have it used it in place of sriracha during the 'outage' and now have both w/ sriracha available again.
After the shortage around here, sriracha came back at nearly double the price. Now I don't think that it's worth buying, even if it is my favourite hot sauce. I love the garlicky flavour and hope that one day I can find something that can properly satisfy the cravings. I look forward to other sriracha comparison videos with anticipation 💖
I work for a certain sauce company, don't worry Sriracha isn't the main product. The chili's is roughly 70% to 75% of the mix, so yes bulk of the cost. Water is added if they need to grind the peppers. Peppers can be shipped as "mash" or pre-ground of which th3 company delivering can add water,but you dont need to as this is considered raw material( it would be difficult down); this is determine by R&D for consistency and plant for running through the line. Grinding chili's is much more expensive overhead. You aren't putting things in a blender. Chili grinding is a separate batch then a fill line to another tank for blending other additive. The blades for the chili grinder can cost 100$ a piece typically 6 pieces in a large grinder with replacement blade after 4-6 batches. Remember dull blades take longer to grind. The longer it's in the grinder the hotter the temperature gets which effects quality. I tried the new huy fong..it's different. It's more spicy than flavor and towards the earthy direction vs tangy. I like true OG,but that's not avaliable other opinions crying tiger ( thailand) more and to some extent Lee Kum Kee. Honorable mentions to Trader Joe Sriracha sauce it has good body and balance
I think the reason why Underwood is probably spicier is due to their specific jalapenos that they grow. I am assuming that Huy Fong is sourcing their peppers from suppliers that are using TAM II strains that big producers are growing which were created by Texas A&M to be a less spicy jalapeno.
Compliments to Underwood Ranch! I’ll definitely grab a few bottles. Huy Fong did him dirty, got counter sued and lost big. Talk about karma. I stop buying his products. Shameful.
If this is where you got your news sources from then you’re far from the truth. Buy it to eat bc you love the taste and not bc somebody else personal conflicts.
Underwood over charged them for the crops. Huy fung lost the lawsuit but the overcharging was deducted from the ruling, so they actually did overcharged.
@nvember11 Well THAT makes it easier, and I never would have guessed. Thanks! (I did find one place that said the USA pronunciation has both Rs, and the British has just the 2nd, but most just said the first R is silent)
I bought the underwood sriracha and wow, it’s my new go to sriracha. It’s a lot spicer which I appreciate especially on my omelettes and the flavor is just perfect.
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
The saga was really deep. The owner of Huy Fong asked if he could collect drone footage to use as advertising for his website but was really looking at how they grew and harvested the peppers and used that to buy land and grow their own peppers. Also Underwood was asked to basically convert all of their land (plus purchase more) and ONLY grow the huy fong chilis. Underwood asked for a long term commitment from the Tran family because that was risky and were given their word that they would use them as their only provider of peppers and then turned around and used their own peppers screwing underwood. It was truly soap opera material.
That’s super messed up, had no idea it was that deep
The thing I'd say that I did find put a bad taste in my mouth was that this was a savable relationship even though the times were tough. They decided to stab their best friends in the back for some reason thinking it was necessary when it wasn't and now I predict that Underwood will become the number 1 siracha brand in the world and Huy Fong will slowly lose their status even though they have the brand recognizability. People talk about good food and while this brand is new on the scene, it will become embedded in the culture one way or another. The restaurants may even replace all the black caps with green caps just to make people think they are getting that brand even though it was always Underwood since the beginning. Watch.
@@infini.tesimo You're wrong on this. The reason why Huy Fong Sriracha does so well is because it goes really well with pho. The challenge for Underwood brand is whether it would go well with pho or not. And so far, pho restaurants and customers are really particular about the taste of original sriracha with pho and I don't see any pho restaurant switch, at least for those in socal. Chefs are also very particular about this because they couldn't use different sauce to make their dish because they tasted differently. There was a period chefs offered 50 to 100 bucks a bottle because they needed it for their dishes. And this is the biggest challenge for any brand to take over Huy Fong Sriracha... the taste.
So Huy Fong was the Villian not Underwood? It is really sad that seemingly greed has gone into this lifelong relationship.
@@waiwai5233yeah you can find entire narratives about the saga. Huy Fong tried to screw Underwood over it’s crazy.
I never knew about the lawsuit, but I definitely noticed that Sriracha has gotten noticeably less spicy lately. I’ll have to give the underwood one a try if I find it!!
On Amazon a 2 pack is super reasonable. For right now they haven't blown up and aren't I many stores.
It should be noted that the shortage lasted a while and the left over actually had more time to age....
Underwood from Costco was definitely more spicy to me
Huy Fong Foods signed a contract with another agricultural provider and dropped their verbal agreement with Underwood. The new provider convinced Huy Fong they could supply the Jalapenos at a lower cost. But Jalapenos are a notoriously difficult crop. While the other agricultural provider had experience in agriculture, they were not able to meet the Jalapenos needs in the short term and Huy Fong had burned their bridges with Underwood Farms. That's what led to the shortage and opened up a opportunity for Underwood to create their own Sriracha.
Yes fong foods got greedy. Im glad underwood farms made their own. The entire farm was only growing peppers for fong and fong screwed him over. They could have lost everything. Now fong gets peppers from different farms and the quality is all over the place
I grew up spitting distance from Underwood. They also helped popularize the baby carrot! We went on almost too many field trips there in elementary school. I highly recommend coming on out here for a visit, it's a great day out!
805 represent!
Wow....I had heard the shortages stemmed from neighbours' complaints about the spiciness in the air from the manufacturing of the sauce ?
As a baby carrot lover, that makes me want to support them even more
@@megb7491 The Underwood Family Farms are about an hour or so away from the Huy Fong factories! The only thing we smell from the farms is either strawberries or manure.
Me too. We stop by their farm store every so often, and see them at the Thousand Oaks farmer's market where they sell all sorts of veggies and fruits, and their various sauces. I'm never going back to the "old" sriracha.
Sriracha + Kewpie = Special Sauce. Sometimes I'll add mustard or sesame oil for certain dishes, but it stands very well for a dipping/spreading sauce.
I never had that combination. Thank you for the suggestion.😊
Why have I never mixed these before? I can't wait to try it.
@@angelinaduganNy
If you're a fan of sushi or have had spicy mayo, you have likely tried it before.
Very useful as a salad dressing base as well!
Kewpie is criminally overrated
"Too garlic-y" I don't even know what that means emmy. That's like "too much cheese" or "too much pepper" I love your videos!
Sky Valley sriracha kicks you in the tonsils with garlic and it's glorious.
it means too much garlic, that is a thing
I made the switch to white pepper...and I'm never going back to black
@@AInomaly600I’ve not found it yet, and I’ve tried! 😁
@@BrotherKyler Wait until you're at a point where your stomach can't handle alliums...you're in for a surprise!
I am here for the cheerful, honest, thorough tasting, and the lovely flavor & texture profile supplied with each "new" item tasted
Match-up of the century! Definitely the best video that RUclips suggested in the last week 🙂 Thanks for this "vs" vid.
Basically, the original (Huy Fung Foods) is no longer the original, since they stopped using the original peppers. Underwood Farms is now the original.
I do love a good amount of heat, but one of my favorite things about Huy Fong is the garlic level. It's just so tasty! For me, I'm willing to sacrifice a little heat (or supplement it with something else, maybe) to get that garlic. Ooh, that's an idea! I wonder what it would be like to mix these two? Maybe the best of both worlds!
Try Flying Goose Brand sriracha. It’s amazing!!!!!
When I first heard warnings of an upcoming sriracha shortage I bought 6 bottles. We still have a couple of unopened bottles so haven't tried either the new recipe or the other brand yet. Thanks for your review, Emmy!
Underwood farms has some really good products! The sambal is tiptop!
I've heard that from someone else too! Maybe it's time to order some
You can have the Sriracha. I'll take the sambal any day!
I'm entirely hooked on sambal. Cut it with ketchup for a cocktail sauce replacement and be happy!
If you like green sauce, their verde sauce is the best I've ever had and we usually buy a bottle of Taco Time green sauce every chance we get.
Oddly enough, it's too hot for everyone else that usually likes the green sauce here but I like that they gave it some punch and that bottle disappeared in less than a week with just me eating it. I would go in the fridge and have a little dab sometimes, it's just really really good. I need to get more; I'll probably just order a two or three pack this time. Not an affiliate, just a fan.
Their verde chili sauce is awesome. The rona is also good but love me some green.
I miss sriracha so much! But I can’t buy the original one anymore because of how awful Huy Fong foods was to their former exclusive farmer. If you haven’t read about how it all went down in the lawsuit you should.
Please someone call the wambulance
That's alright I hate farmers
im not skipping sriracha for some farm disagreement.
The farmer was wrong ! Not Huy Fong Foods
She explains the situation in the video, it is not that deep. Also if we all stopped doing things due to unethical practices, we would not eat, sleep, or drink. I do not condone the behavior of Huy Fong Foods and it is difficult to avoid this behavior as corporations trend towards corruption. The problem is much more complicated and far more ingrained than we like to acknowledge.
I’ve always thought that sriracha loses some heat fairly quickly, and some brightness in color. Thought I’d mention it since those were some of the differences you noted.
I was wondering about that. It might be a better comparison to do two new bottles.
Yeah, it's naturally fermented which means that it continues to change even after it's bottled.
It's true. The flavor definitely changes. The color also gets darker if the bottle lasts more than a few weeks.
For decades I just called it Rooster sauce, because I don't know any better.
Yes 🙌🏻 😂
🤣🤣
That's what I called it growing up.
My dad used the four letter "C" word instead of "rooster", but yeah.
Most people do, so you’re in good company.
I'm willing to try the Underwood brand of Sriracha! 🌶🌶🌶
I love it
I tried it and won’t go back.
Tastes just like the old siracha
It's ass. I have a few bottle left and haven't touched them for a year.
you will be happy with underwood
Your mother has a great idea there! Repurposing the empty sriracha bottle as a olive oil dispenser! I wish I had thought of that before spending money on an olive oil dispenser that doesn't even close up LOL. I will try this next time!
I didn't even bother to clean out the remaining saracha before adding the oil
We're trying to move away from reusing plastic bottles due to concernsabout microplastics. Most are not made to be reused.
They aren't, but take note that with all the media scare tactics our average life span is steadily going up and has been for quite some time. If your worried about health stay slim.
@@jtf267 Agreed. Better to use glass bottle dispensers.
@@jtf267I love ❤ microplastics ❤❤❤
I've enjoyed Sriracha since they began selling it. I also noticed the tweak in taste while they had the pepper supply issues. I haven't bought one since but am now looking forward to trying the underwood version.
"Pepper supply issues" is such a delicate way of putting "trying to screw over they farmer you stablished a relationship with as a single supplier/client, then getting hit with a dose of karma"
@@Fridelain"a dose of karma" 😂 I'm sure they'll do just fine.
Just bought a bottle it definitely doesn't taste like it used too it's way less spicy and more sweet. Time to hunt down the underwood version lol
@@DiiamondzIt's the same amount of capsaicin as it was previously. People are being blinded so easily into thinking Underwood has the same sauce as before, when they do not.
@@TheFrenchmanCooks they'll do just fine but have lost a huge amount of customers and have lost the brand loyalty they once had which has translated to it as a business losing a ton of money and then on top of that they spent a ton of money to screw over their supplier 😂 they shot themselves in the foot on this one
This is the EXACT type of video I wanted when looking for a comparison of these 2 srirachas. I just got the Underwood ones and had to try. I even wanted you to compare them lol so perfect video. I gotta support Underwood Ranches though, too much dirt and greed by the other company
Cool! Was waiting for this type of review- thanks so much!!
I also recommend the Kikkoman Sriracha. One of the better alternatives I've tried
Huy Fong was started by David Tran. His son William, who went to business school, decided that he could save money by cutting out Underwood Ranches and tried to hire their manager to run a subsidiary company for buying peppers from Mexico. Drought in Mexico caused the pepper shortages that led to production stoppages of the sauce.
Underwood farms peppers are better in my own opinion.
Huy Fong FA'd, now they FO. They used to have complete market dominance - nobody could compete with their Sriracha on flavor or in value. They backstabbed their long-time business partner and faced a severe shortage because of this, allowing other manufacturers to enter the market. Take a look down the grocery aisles today, there are many "Sriracha's" competing with Huy Fong for shelf space. Also, Huy Fong's doesn't have the great taste it once had; Underwood Ranches is the Sriracha you grew up with.
That little glow you had at the end was definitely from the new sauce, looks so good! You should do a series comparing sriracha sauces to the OG
Roladex. Thanks for the interesting Sriracha story, Emmy ❣️
I bought the Underwood Ranches sauce a few years ago (and back then it came in a much different, smaller bottle, and was about 3x the price). I used it for a while, especially when I couldn't get the real deal. But it definitely doesn't cut it for me. Too much vinegar and the consistency is really thin and watery. Huy Fong sriracha is almost a bit chunky by comparison, and the garlic flavor is perfect -- it has a more natural taste and texture to me.
Agreed.
Your videos make me happy 😊
I just tried the Underwood sriracha and it's amazing. Thanks for the video that informed me about it!
I Support Underwood Ranches.
I prefer Underwood because I can also get an *amazing* verde sauce with them as well as sambal/chili-garlic, but honestly I always thought Huy Fong was a bit sweet and a bit under spicy for my taste and the Underwood version very slightly corrects it but does so very well.
I'm surprised someone finally made this video - but I'm glad to see it made.
Thank you Emmy for such a wonderful video ❤
About 15 years ago I noticed the HF sauce was spicier and didn't have the same flavor as previous years. The new one tastes like a return to the OG flavor that I loved. I'm pretty happy with it.
I'm supporting the farmers on this one. Just ordered the Underwood sauce, can't wait. Thanks everyone for doing research on the court case and educating the rest of us!
Was just going to order the Underwood Ranch version. :) Glad it's good! And a local grocer just started selling the original brand again, but one thing that I noticed was the inconsistency of color between the bottles. Some had the red color we're used to, some had an orangish tint to it and some even had a light brownish color to it. Shaking the bottles didn't seem to change it. And I noticed that it wasn't nearly as hot as it used to be. Definitely different peppers they are using. Still a good hot sauce, but not like it used to be. I did get a bottle of Sriraja Panich, which is supposed to be the original sauce from Thailand in the meantime. It seems to be more along the lines of Underwood Ranches sauce. Thinner than Huy Fongs. Good flavor, though.
Sigh. From someone who's gut has decided that anything spicier than ketchup is attemped murder, love this review. Have to try the Underwood one on my son.
I'm right there with ya. Radation therapy burned my mouth so bad I still can't do any hot. Like not even black pepper yet. No super sour either. I'd love a fricking rum and coke but alcohol makes me cry lol
Maybe some day.
But I did find those notapeno no heat jalapeños did make my salsa taste right finally without the screaming pain lol. I plan on growing the no heat habeneros this summer too.
For awhile there Huy Fong supplies were low and hard to find. Lately, here in S. California, its very abundant in supply. Pallets of the stuff can be found in local markets.
I agree, Huy Fong is not as spicy as it used to be, but the garlic forward flavor I like. I will try Dragon sauce sriracha soon.
We are not the only ones saying this. It's sweeter now... "Pro cook talking to other Pro cooks"... Dragon is good, not as much garlic, level Kick... But Good
When the shortage was on, we had a power failure here in Needles and I came home one afternoon and the house had a spicy aroma. The temperature outside was almost 120 degrees Fahrenheit (who knows how hot it was in the house?) The plastic bottle of Sri Racha had exploded in the cupboard. It was really not a bad odor. I rather liked it but it was a real mess.
I'll be getting some to try. "Natural Flavors" is usually code for Monosodium Glutamate, definitely a flavor enhancer.
I am partial to the Tabasco Sriracha. In general, I really enjoy Tabasco's peppers and fermenting process for a bunch of their sauces and we use a bunch of them in our house. I discovered the Sriracha from them about a year ago and it's become my staple. I've even noticed that a few restaurants in my area have replaced the original Sriracha with the Tabasco version at their tables. I'm not sure if you've already given it a try but I would love to see a comparison.
I once had a boss from Southern Louisiana who grew up close to the Tabasco plant. He said that the real product that the wners had to sell was not peppers but salt from mines they owned. The idea was to sell more salt.
Cool vid, thank you for the content. Dig the green hat. Reminiscent of the Huy Fong bottle
I love Sriracha, I always have it other white rice, a little butter sugar with Sriracha so good
That sounds so good. Have you tried that combo wrapped in a nice piece of korean seaweed snack(seasoned nori squares)
Sometimes a big bowl of rice with furikake and hotsauce and butter on nori paper. Hits all the buttons. Or maybe should say tastebuds 😊
It is good on scrambled eggs too!
Thanks for the comparison and brief legal war history concerning Underwood Farms and Huy Fong. I thought the Huy Fong sauce had a different taste when it was brought back. I thought it might be that the peppers came from a different source
Love your Mike Nesmith hat. 😂
Wow, how many people remember the Monkees ??
It taste just like you described. I just got some in from amazon and tried. Will be great alternative or addition. Thanks for tip.
It's a classic battle going all the way back to Coke vs Pepsi, Heinz vs Hunts... lol
I'm old enough to remember the Pepsi challenge. I tried both...and picked the Coke. Oops 😂
first time watcher here. great episode! you have such a wonderful personality! I'm going to try out that underwood farms siracha myself.
I was waiting for her to mix both sauces ☺ she didn't but I think she should 😊
I haven't tried the Underwood Ranches sauce yet, but just looking at the color and ingredients and hearing you describe it, I'd guess the Huy Fong chilis are more fermented, mellowing out the flavors, dulling the color, and releasing water from the plant cells so they don't have to add more to the mix. That might also be why the Huy Fong bottle burps when you open it, and the Underwood bottle doesn't.
💚💚💚💚✨ It took me nearly 50 years to be able to eat spicy foods, I’ve constantly tried but only just been able to actually enjoy it 🌈🐟
When I was a kid, even breakfast sausage was too spicy for me. When I was 7 I tried black pepper on scrambled eggs because my family did (I was in foster homes until then). Then when I was prolly about 10 I tried RedHot and Tabasco, and slowly moved myself up. When I was 19, habanero salsa left me blowing steam out my ears. Now I eat ghost pepper salsa without being too badly phased, and it's not unusual for me to use SCORPION TABASCO to zing up my pasta sauce.
That evolution from RedHot to SCORPION SAUCE took about 30 years.
Hahahahahhha u 🧚♀️
@@getsome418 lol
I still have two Big Bottles of Huy Fong Sriracha yet to open. I bought 8 huge bottles before the grocery store shelves were empty.... Haven't tried the new bottle yet... Thanks for doing this VS for me..... and now I'll finish the video...
I just bought a new bottle of Huy Fong Sriracha and havent noticed any difference in heat.
Underwood tries to overcompensate by jamming a bunch of peppers in a bottle; thats probably why they try to charge almost $10-$12 for a bottle which is nuts.
Yeah you definitely don’t want peppers in the Sriracha 🙄
Love the complimentary green cap! 😁
The tobasco sriracha is actually p good if you haven’t tried it. I wasn’t expecting it but the flavor complexity is very delicious.
It’s apparently not worth it
It's too sweet to be considered Sriracha.
@@AmaniOu2 I always found the old Sriracha to be sweet as well. Tabasco version just has less heat, so it may have been unbalanced for your palate. 🤷♂️
I really like the Tabasco version - the heat level is just about right for me (could be slightly spicier)
It’s crap.
Thankyou for this review. Ive seen it around but due to past experiences being not so good i passed.
I got food budget for 1 hotsauce a week i feel safe trying it now
It's been so long without hoy fung sriracha and I've tried so many subsitutes I forget what it even tasted like. Now I get Sriracha-Cha and happy with it.
The new version tastes a little bit different than it used to, but still the best of any sriracha I've tried
We have a large Vietnamese population here in Orlando with many restaurants. I have eaten the original since the mid 90's and noticed a difference a year or two ago. Lots of the restaurants tried substitutes as it was fetching $50 a bottle on Ebay. I'm looking forward to trying this. This reminds me of when Dr Martin's went overseas production, but the original factory in England still produced the same shoe under the name Gripfast.
I haven't ever had Huy Fong sriracha, but I just bought a Viet Namese chili sauce called Chin-Su that I'm very fond of. Chin-Su chili sauce has a moderate heat. I made myself cough taste-testing it, but it's no hotter than buffalo sauce. The way you're describing sriracha, they must be VERY similar.
I was already buying Chin-Su toi ot soy sauce (garlic & chili flavored.) I've been using this as a table sauce, which I assume is what it's meant for. It's heavenly.
the thing usually known as sriracha in usa is a vietnamese version of a thai sauce(sriracha itself is a name of a city/town/municipal unit in thailand hence why they couldn't just trademark the name), done by a vietnamese guy who moved to usa way back.
the sauces around here tend to not be as hot as the food itself, and the sauces aren't really used with that many foods, the table usually has chili powder, sugar and fish sauce as condiments you can add to taste.
I wonder how much temperature matters to the liquidity of the sauce, I have the new Sriracha from Huey Fong and it's very watery compared to what I'm used to. Since watching the other video about what happened between these two I've planned on trying to find some Underwood Ranches stuff.
We had some Kikkoman Sriracha during the shortage. I liked it. My wife is a dedicated to the Huy Fong.
Kikkoman’s was my “new” go to sauce. While noticeably different from Huy Fong, I liked it very much.
the cooking oil tip * *chef's kiss* *
thank you!
I have 2 gallons of the original sriracha (sealed) on my shelf and I'm loving it.. still good for 6 months!
You prob had a closet full of toilet paper during Covid - lol.
I mean - I get it, it looks that way, but no. I just have a husband who is an addict and I bought in bulk so I could ensure he got his fix on the reg.
@@redneckranger2144😂
All good - I just wish they get back to normal production. This uncertainty has gone way too far…
Original Sriracha? Ones from the ORIGINAL Srirachapanich in Sriracha?
I'm glad I watched your video. I noticed that the Huy Fong brand tastes different than before - it's not as spicy and seems more watery. I never realized they used different chilies. From now on, I'll buy the Underwood brand. Thanks for sharing the video.
I liked the trader joe version when i could eat hot stuff. Radation therapy ruined my tastebuds so that hot/spicy/super sour hurt my mouth now. Maybe someday the mouth will heal up or toughen up.
But trader joes was pretty good. Their green one was good too. I do think they call it green dragon tho.
Personally I was disappointed by the Trader Joe's version, but then when I got the Huy Fong again after the shortage I was disappointed by it too. It tasted different. Will have to try the Underwood.
Trader Joe's is awful! Weird sour after taste. Bought a bottle and thought maybe it had gone bad or something. Gave it another shot a few months later thinking I got a bad bottle and purchased another bottle. Same results, strange flavor, can't decide whether it's a spoiled, rancid taste or a chemical, additive flavor. I tried at least a half dozen other brands and all were better and didn't have that really odd, gross Trader Joe's taste.
As a Vietnamese- American, it was great to see Huy Fong Sriracha sauce soar so high, and become so famous over the past 3 decades due to the unique flavors and chili peppers. It's disappointing to discover how it is no longer the same..
Hey Emmy!!! Ever had sriracha ice cream? It’s not bad- would be fun to try with the other one!!!
Ewww
Ya can't have hot sauce ice cream 🍦🌶️ !!!
Personally I like all of them. I don't cancel anything except for politicians and actors. Thx for the content, it was good.
The extra garlic kick was what I liked about the original Sriracha. I'm glad it's still there. Great post!
I agree, the strong garlicky flavor of the original is what sets it apart imo. That's the best thing about it!
It's not the original Sriracha, and it didn't used to be super garlicky. 25 years ago it was liquid fire. They took down the heat and replaced that with garlic, and ruined it.
Well, I'm 63, and the garlic in Sriracha has always been a draw for me. It simply is not a part of, say, Tabasco or Tapatio, which I've used if I don't want the garlickiness. I haven't tasted the "New" Sriracha, though. I will be buying a bottle this week now that my curiosity is up!
It's all about the peppers. Underwood ranches reminds me of what the green top Sriracha used to taste like!
I've tried so many and honestly the only replacements that tasted legit are other ones from thailand like the parrot and the yellow top versions. Esp the yellow top one. Now that the OG version is back in my local stores tho I just eat that since the biggest reason why I like it is it's flavor. The heat profile is a little less, true, but the flavor is bangin as always
Thanks, definitely will be stocking up because we also always has them.
Give the Tabasco one a try, it’s actually not bad
That's my favorite
I bought three bottles on Amazon since I couldn't find it on the shelves. The flavor, the look and the taste was there. Huy Fongs has never been a 'spicy' condiment. A bottle I recently bought at Ralphs was actually a bit hotter than the other bottles. I think that is just a result of Huy Fong trying to work out the formulation with different peppers from another supplier. The taste is exactly the same as I remember. If I need some more heat, I use a couple of drops of Carolina Reaper sauce and it is just what I need. Underwoods, sauce just sits now that Sriracha is back on the shelves.
I was in the same boat as you and couldn't find it anywhere so since I've already been teaching myself how to ferment things, Kombucha, Ginger ale. I decided to look up how to make it and found a really close recipe. It's in the end it was good in a pinch but make I want the real stuff.
From what I understand,Huy Fong guy's son went to "business school" and once he got his shiny new degree,came in and wrecked his father's business by trying to get the the peppers from Underwood for cheaper than the established price to make more money for Huy Fong
What he didn't understand was that all produce is not created equal,and a huge part of what you taste in a vegetable or fruit has to do with its growing conditions,which is why the new formula using cheaper peppers tastes flatter
YES! I was just telling my mom about how Huy Fong Sriracha spice/heat level was a lot lower nowadays. We've been buying it since the 80s. Lately when I have it with my food I end up using more. It's missing that heat. I'll have to try the Underwood version and see if that has more heat.
I wouldn’t buy Huy Fong not just because of what they did to Underwood. Imagine what other underhanded things they did to their sauce that we don’t know about.
Wait what do you mean by that
Underwood Ranch, the company, stole $1.6 million to expand their own business. Huy Fong, the company, tried to put Underwwod out of business. Both companies are shite.
Would someone please think of the sauces!
@@markoeberhardt3132 it's an Underwood troll bot
Underwood is the asshat
Bringing up Tabasco made me smile since I switched to the Tabasco Sriracha. Avery Island is less than a hour from me (including city traffic) which is where the Tabasco farms and production are. If I could find the Underwood Ranch sauce at a reasonable price I would try it, but I can only order it online for crazy prices.
i was excited to finally see the tabasco sriracha sauce in the store again!!
Tobacco makes a sriracha sauce!?
@@katiejon17 I think they actually do.
@katiejon17 yes but it is so sweet it doesn't taste like Sriracha. Was not able to get on board with it
@@AmaniOu2 i like it bc it's the perfect balance between tabasco and sriracha. i can see how it could be too sweet, but i was amazed at how well they captured the flavor of both sauces. i like how thick it is but still has that vinegary, spicy flavor of tabasco!
Thanks for the whole story. I never could understand why Hoy Fong sriracha disappeared a while back. I had to scour the internet for some and finally found a few bottles at some no-name grocery store for a reasonable price. Now that it is available again, I have a few bottles in my cupboard but I'd like to try the Underwood brand one.
I don't do spicy but, I love some Sriracha as an ingredient.
Mahalo Em, I can’t wait to try. So far my favorite other has been the Tabasco Sriracha.
Curious what your favorite Rayu is? S&B and Momoya are easy to get here in Honolulu and Momofuku is amazing but pricy here.
Mahalo for what you do. #Aloha
Great informative video. Love your videos. Thanks for sharing. THAT Rooster bottle has always been in my cubard for decades. Its a main staple in our home cooked meals. Ill have to look for and try the otherone.
I have tried so many competitors and the Huy Fong is still the best.
Great video. Can I ask you what lighting are you using for your video?
Southern Californian here, Sriracha for the win.
I bought the Underwood Ranch sriracha because there were no Huy Fong on shelves for months. I really enjoyed it. Then Huy Fong showed back up and I bought a bottle and I was amazed at how less spicy it was. It's barely got any heat at all. It's almost like a glorified ketchup now.
I don't know if it's different peppers or a new recipe or what, but the Underwood Ranch is my new go-to for Sriracha. Great heat and flavor combo.
I still can't find the original :-( I got the store brand and not the same. But it is what it is
I know a few people who don't like the sweetness in sriracha. A lot of Vietnamese places have a sauce called Chin-Su that's like sriracha, but w/o the sugar (not sure if it has garlic or not). Some places that didn't normally have it used it in place of sriracha during the 'outage' and now have both w/ sriracha available again.
I find Chin-Su to be sweeter than Sriracha
Huy for life, can't help it. Dedication from the south, no apologies. Edit, maybe some apologies, will try the other.
I used to be the same, the lawsuit made huy taste terrible. I just can't support them and longer.
After the shortage around here, sriracha came back at nearly double the price. Now I don't think that it's worth buying, even if it is my favourite hot sauce. I love the garlicky flavour and hope that one day I can find something that can properly satisfy the cravings.
I look forward to other sriracha comparison videos with anticipation 💖
I work for a certain sauce company, don't worry Sriracha isn't the main product.
The chili's is roughly 70% to 75% of the mix, so yes bulk of the cost.
Water is added if they need to grind the peppers. Peppers can be shipped as "mash" or pre-ground of which th3 company delivering can add water,but you dont need to as this is considered raw material( it would be difficult down); this is determine by R&D for consistency and plant for running through the line.
Grinding chili's is much more expensive overhead. You aren't putting things in a blender. Chili grinding is a separate batch then a fill line to another tank for blending other additive. The blades for the chili grinder can cost 100$ a piece typically 6 pieces in a large grinder with replacement blade after 4-6 batches. Remember dull blades take longer to grind. The longer it's in the grinder the hotter the temperature gets which effects quality.
I tried the new huy fong..it's different. It's more spicy than flavor and towards the earthy direction vs tangy. I like true OG,but that's not avaliable other opinions crying tiger ( thailand) more and to some extent Lee Kum Kee. Honorable mentions to Trader Joe Sriracha sauce it has good body and balance
Great show, as always! Would be interested in seeing a taste test of combining the two.
I've bought another Sriracha that is also from Thailand that is not Huy Fong and prefer it more to the original, go figure
I think the reason why Underwood is probably spicier is due to their specific jalapenos that they grow. I am assuming that Huy Fong is sourcing their peppers from suppliers that are using TAM II strains that big producers are growing which were created by Texas A&M to be a less spicy jalapeno.
Compliments to Underwood Ranch! I’ll definitely grab a few bottles. Huy Fong did him dirty, got counter sued and lost big. Talk about karma. I stop buying his products. Shameful.
Another guess, just a guess, is the farmer said he wanted to make his own sauce
wah wah wah 😢😢😢
If this is where you got your news sources from then you’re far from the truth. Buy it to eat bc you love the taste and not bc somebody else personal conflicts.
The founder stole the sauce from someone else. Of course they would do some shady stuff like trying to get out of their futures contracts
Underwood over charged them for the crops. Huy fung lost the lawsuit but the overcharging was deducted from the ruling, so they actually did overcharged.
I recently came across a Tabasco Sriracha... and am enjoying it quite a bit 😊
Always liked the sauce, hated saying the name - that first R is a tongue-buster!
You're in luck - you actually don't pronounce the first "r". It's see-rah-cha!
@nvember11 Well THAT makes it easier, and I never would have guessed. Thanks!
(I did find one place that said the USA pronunciation has both Rs, and the British has just the 2nd, but most just said the first R is silent)
I bought the underwood sriracha and wow, it’s my new go to sriracha. It’s a lot spicer which I appreciate especially on my omelettes and the flavor is just perfect.
I buy the Underwood after I learned about Huy Fongs deceptive business practices
Same! I followed that news story so closely. So deceptive
what if u blended/mixed the two together?
The underwood version is not good..