Does The New SRIRACHA Taste Different?
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- Опубликовано: 2 июн 2024
- The sriracha shortage is over, but some say the new bottles of sauce taste different? Let's find out. #emmymade #sriracha
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Chapters:
00:00 Intro
0:32 What is sriracha?
1:38 Story time.
2:07 Pet peeve.
2:33 Sriracha shortage.
3:16 New sriracha.
4:13 What dishes do I like it with?
6:22 Comparing color.
7:06 Plain taste.
8:18 Taste test with dumplings.
10:16 Taste test with sticky rice.
Music courtesy of Audio Network and 'Sprightly' from iMovie. You've made it to the end -- welcome! Comment: "Lunchtime!" 
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Huy Fong lost the lawsuit against the farm that used to grow their jalapeno crop, had to pay out $25M to them. since then they outsourced to other farms who couldnt meet their demands.
The farm now has it's own brand.
@@roguelorewind6029really? Yes! I’m going to go look for it
Underwood ranches siracha sauce found it and reviews are great…I’m trying it out
I got two big bottles of that Underwood Ranches sriracha sauce and I will gladly continue to buy it. The UR version is very good, and they make a whole bunch of other lovely pepper sauces as well.
@@HayTatsuko 👍🏽
2:10 lol, i have the exact pet peeve! i've learned over the years to give the bottle a light squeeze while closing the cap, which creates some negative pressure in the bottle so it doesnt bloop over when i open it
I've had it send a stream of sauce directly into my eye after opening. 😬
I have enjoyed Siracha sauce for about 25 years now. It has become one of my favorite hot sauces. The flavor is FAR better than those vinegar drenched sauces. Since starting to enjoy it I have always noticed new bottles tasted slightly different--and were a slightly lighter color--than the bottle I'd just finished. At first I thought the formula may have changed. Then, as time would go, I would feel I was getting used to the new flavor. Another way of looking at this I realized was simply the bottom half of the bottle seemed to taste better than the top half.
But years ago, wondering if there might be an aging factor at play, I tried an experiment. Instead of buying only one bottle I bought two bottles, both with the same shade of red color. Just like always the first opened bottle tasted slightly different, and as time passed eventually I *got used* to it, just as before. When the first bottle ran low I opened the second I noticed it! The flavor was the same! Okay, this may seem obvious at first, the simple solution seemed were the same batch. Maybe. But what else I noticed was that the color of both had stayed the same. To get a better perspective I bought a third bottle. As I suspected the new bottle was a slightly lighter color.
The next part of my little kitchen experiment took several years of observation. Instead of detailing everything let me sum up my suspicion. Of course I have no chemical way to prove my theory, but the years have seemed to solve this mystery to some degree. I believe that Siracha may be reacting like wine, aging as time passes. It really depends of how fast your bottles are consumed, mine being very slowly, but Siracha does darken with age. I suspect this also affects the flavor, mellowing it and producing a finer flavor in the mixture.
My ultimate solution has been to always buy more than just my original one-bottle-at-a-time. I always keep at least one bottle aging in the pantry. By the time I open it hopefully it has darkened and reproduced that wonderful *original* flavor I've come to enjoy. If I pull out this aged bottle to open it I will quickly purchase 2 new bottles to store and age. I have never seen Siracha aged out so going bad has never been a concern for me, only solving that age vs. flavor and color oddness.
Hope this helps!
E.
Your mind isn't playing tricks on you, it's the peppers "aging" slightly with the sauce. I usually find the older bottle to be a little spicier or more tangy, others say a sweeter or filet
Love this, thank you for sharing!
Also depends on when the chillies were picked at the start of the season compared to late season.
@@ryancockerill4484 _Also depends on when the chillies were picked at the start of the season compared to late season._
That would seem to make perfect sense.
I've read that the peppers vary depending on when they are harvested, so I think it would be a good idea to try taking a picture with a camera every week or so and seeing how they change color
You are amazingly educating and quirky and lovely. I just can't get enough of how truly down to earth you are! I will always be inspired by your videos! 😊❤ Thank you for all your amazing videos!
During The Great Sriracha Shortage I tried different brands when I could find them. Nothing was like the original. But then I found a case of the Huy Fong on Amazon, and the per unit price was high but I bought it anyway with a three week wait time. But then, Amazon alerted me there was a bottle I could get in two days. So I bought it and tried to cancel the case. And then it all shipped the same day. And I still have all of this hot sauce.
Huy Fong isnt even the original sriracha
That's funny. As someone who didn't care about the Great Sriracha shortage, I tried several other ones Just out of curiosity and found one that was just as good and two that were better. Huy Fong is not and never was anything special. Too many people are allegiant beyond legitimacy to the brand rather than the product.
@@-EchoesIntoEternity- it's the original commercialized american sriracha
@@Grayald what a useless thing to say. explain what you like more about the other sauces and what you like less about huy fong. your tastes in hot sauce are not authoritative.
@@Grayald Wait, wait, wait. I believe that all those statements are your OPINION.
Sriracha is really good on pizza, actually. I don't put it on fresh pizza, usually. I put it on leftover/reheated pizza. When you reheat it it typically dries out a lot, so you don't get a lot of the sauce flavor anymore. Putting some Sriracha onto it livens up the flavor again, gives it a bit of a kick, and gives you a bit more of the saucy taste you are lacking.
Reheat in the oven, put pizza in and let it warm up with the oven. It will crisp back up a bit and won't get dry. Don't pre heat the oven for the best left over pizza. Start the oven cold with the pizza in it. 350f when it warms up to 350 should be good to go.
I would loooove a recipe from your mom on the sticky rice. I absolutely love getting those!
I've seen a few of your videos but I've never subscribed but I had been wondering about the new sriracha rumors and when I saw your video I knew it was your opinion that would set me straight. Subbed!
Underwood Farms is Huy Fong’s old supplier, they started making their own sriracha with the original peppers during the shortage, you should review that one!!
I bought some, compared it to Sriracha by Huy and I prefer Underwood hands down, more complex but similar enough to fill the hole Huy left.
Yup, the shortage is because the company was taken over by son of the founder and tried to screw over suppliers.
@@donutcare9680I agree Underwood Farms sriracha is better than Huy Fong. All the other brands I tried were too sweet. To me, Underwood is less sweet than Sriracha, thicker, and spicier.
Yes! I still have 2 bottles of Siracha and a green sauce from Underwood Farms. My wife still prefers the OG Huy Fong, but I prefer the Underwood Farms brand. Glad to see a mention here and not the only one who loves it.
@@ruminationstation4200 that's what I heard
Siracha is the name of a style of sauce originally from Thailand. It's named for the town of Si Racha (Southeast of Bangkok). Huy Fong brand is the original US manufactured siracha style sauce, based on a Vietnamese version of the original Thai recipe, adapted to use the Jalapeño chilis that were more easily available in the USA at the time.
At some point in 2022, Huy Fong and the pepper grower that they have used as their single source of peppers since they were founded had some sort of dispute. I've heard multiple versions of the details of the dispute, and I wouldn't attest to anything about it beyond the fact that a dispute occurred. Also due to weather 2022 had a much smaller than average pepper harvest in Cali and the rest of the American southwest and parts of northern Mexico, which contributed to Huy Fong having difficulties securing a stable new supply of peppers prior to the 2023 crop starting to come in a few months ago. AFAIK they're back up to pre-2022 levels of production again, but don't know the details of where they're sourcing their peppers beyond that it is not the same single-source grower that they used for all of their sauces up through 2021. I would imagine that any differences in the new sauce are due to slight differences in the peppers being used, and not due to them changing the recipe or process when making it.
@@crystalglass1358 I spell and pronounce the style of sauce the same way as Thai people I know, which seems reasonable considering it originated in a region of Thailand. I'm aware that Huy Fong and most other US sellers spell it differently.
@crystalglass1358 For someone who knows so little in life, you should just thank the OP who provided you with insightful information, because you've learned something new today. *high five*
@@crystalglass1358 it’s spelled ศรีราชา Ṣ̄rīrāchā and pronounced SEEra-CHAH. The town in question is called either Sri Racha, Si Racha and Sri Raja. Si (Sri) comes from the Sanskrit word Shree, so yes… in origin the word is pronounced Sri. However, in Thai language they pronounce Ṣ̄rī as Si- with a silent r.
@@ED-wt8xs You don’t need to go so low with them by telling them they know little in life. Save that anger for bigots.
Excellent summary of what actually happened! 👏👏👏
Most refrigerated condiments "bloop over" when you first open them. It has more to do with the cooler air in the bottle warming and expanding once it's out of the fridge. To combat this, I like to squeeze a little of the air out of the bottle before closing it and putting it away, so the next time the expanding air can't overfill the bottle and make it bloop.
I was going to point out the same thing. The sauce isn't fermenting in the bottle until you've had it a while and it starts to ferment from the bacteria and yeast floating around in the air that gets in as you use it. You can prevent the bloop by tapping the bottle on the table a couple times to get the sauce stuck up in the cap to drop down before you open it.
Lol you put sriracha in the fridge?? Wtf??
That is super useful information!
@@acapulcogoldpablo8096if you're finishing it in a couple months, no reason to, it's plenty salty. But if you get a big bottle and you're not in a family full of fanatics, it can take a little while to finish, and it will change less over time if refrigerated.
@@user-ph3ji8gp3p In my home it gets eaten too fast to go bad.
Your channel has comforted me through everything. Thank you for being with you so consistently. I don’t even like sriracha that much (sambal fan), but I had to hear your thoroughly detailed comparison.
I made my own. Fermented in garlic based on Harrisa, I used my own red Jalapenos and a ghost pepper. Made enough just under the bigger bottles. I adjusted the vinegar and sugar content, strained and blended it with xanthan gum.
Turned out exactly like the older stuff., though I wanted the spices i added to give it a North African spin to be more prominent.
I’ll probably just make my own from now on or go with the Underwood farms version.
If you have the land (and ability) to grow your own peppers, you can make better hot sauce than anything you can buy in a store.
Agreed. We make our own hot sauces now in several varieties. Fresh grown, right out the garden, fermented, not cooked
Please do a video showing how to make that sticky rice that your mom makes! It looks good!
I'm so glad it's back. During the shortage I tried two other brands. One was too salty. By the time you added enough to give the food some heat, the food would be too salty. The other tasted too unripe. It was red, but it tasted more like green peppers. Both were very disappointing and didn't have enough garlic or the subtle sweetness we've all been conditioned to expect.
Re-using the bottle for oil? Where has that been all my life? And seeing those zongzi is so nostalgic. I got hooked on them during a semester abroad. Two or three times a week, I'd go to this place where they made them with pork and... maybe peanuts? Something _like_ a peanut, at least. So good.
In gratitude, I offer a fix for the "spitting bottle syndrome" when you open it.
First, never shake. Swirl. Sriracha usually doesn't separate if you're using it frequently, so you might not need to shake or swirl. Just don't shake. Shaking gets the sauce packed into the nozzle, so when it opens it's going to spit on you if there's any pressure. Swirling will mix it while keeping the nozzle clear.
Second, you of course want to avoid leaving residue inside the nozzle when you're done with it. When you're getting ready to put some sauce on something, first hold the bottle upright and squeeze it a little, just to get some air out. Then, without releasing this squeeze, go ahead and turn the bottle over and squirt the sauce on whatever. After you're done squeezing and you release, the bottle is going to suck in some extra air, since you gave it that pre-squeeze. This extra air clears out the nozzle. So not only does this mean it's less likely to leave unsightly drool on the outside that you have to wipe off, but now the inside of the nozzle is nice and clear, so it won't (or probably won't) spit on you the next time you open it.
That second part works well for anything that tends to leave gunk on itself. Shampoo bottles are a frequent offender.
Great video! I'm so glad to be seeing sriracha on the shelves again - I just hope the sambal is coming back too.
Hi, Emmy! My family is also from California, but we moved to Texas when I was little and brought our love of sriracha with us! I don't think anything tastes different, at least not in my area. We keep it in stock alongside the Tabasco sriracha, which is also pretty tasty! I personally love to put it on scrambled eggs in spinach wraps.
My bf eats the Tabasco sriracha on eggs also :) I wasn’t a fan of it but I love the cayenne and garlic Tabasco!
I didn’t know this was a thing but I heard the shortage was over. I got some today and compared it to the old sauce myself that was still in my refrigerator. I completely agree. It was maybe just a hair less spicy but overall, I’m good. I’m just glad it’s back.
As you stated, it continues to ferment. So the flavor will change overtime. That old bottle should taste differently compared to a new bottle. I notice that my fish sauce deepens in color and taste over the year I use it, I buy about 1 or 2 bottles a year
I did not have an old bottle to compare but my pallette and memory immediately told me something is fundamentally different: like tasting carbenet grown from two different regions. Not just the vintage difference which could be weather related. I will still squeeze my new bottle on Pizza, Ramen, Pho, Fried Rice, Noodles and Chips etc, but i do miss the red jalopeno flavor from underwood ranch.
Good to hear it has not changed much. I was about to throw down a 1 man riot if they changed it too much. This stuff was my first ever hot sauce and after enjoying hundreds more it still holds a special place in my heart and in my fridge.
It's not as hot anymore. Underwood Ranch sriracha tastes like the original Huy Fong since they are the farm that supplied the peppers from near the beginning.
The new batches taste nothing like the original. Get the underwood brand or find the sriricha with the tiger logo.
Have you ever tried Sriraja Panich Sriracha? It’s considered to be the original Thai version of the sauce that Huy Fong based theirs on. I ordered some when the shortage was in full swing, and I love it. I’d definitely say it’s a sweeter sauce, but it is delicious. It’d be cool to see a video where you try the OG.
It's the best sriracha in my book
Thank u for making this!!
I still have two unopened bottles of the old Sriracha sauces as I stocked up on them last time when rumors of a shortage started. I was really excited to see them back in the stores so I will definitely need to try new vs old and see if I can find any differences
*EMMY* - would your Mom be willing do a video with you showing how she makes the sticky rice? That would be *AWESOME*!! I love sticky rice and to learn how to make it - and then to freeze it would be a real bonus! Tell your Mom she would be world famous!! BTW, in the late 80's, a friend in Canada showed me how to make pleated dumplings - they weren't a thing back then. I taught my mother, who then made them for years, and I've taught my daughter, who has taught friends of hers, here in Sydney. That one little drop in the pond has had a beautiful ripple effect around the world! Cheers from Oz!
Add water and cook. 🤯
@@mfranck1 The "sticky rice" Emmy shows is not cooked in water. It's a very popular, succulent Dim Sum dish made using sweet rice aka glutinous rice, wrapped in a lotus leaf and steamed over (not in) boiling water.
Emmy + Mom would be awesome!!
Love this! This is part of what life is about! Thank you for sharing your story! 🙂
I agree. I would love to get a recipe for that sticky rice!
There is a RUclips video about what happened with the original farm. The farm now produces their own sauce brand.
I love seeing you happy, Emmy. I am so glad the new sauce is great for you.😀👍
During the shortage I found myself gravitating towards Sky Valley Sriracha, its more cayenne heavy and smokier but I actually grew to enjoy it as its own thing compared to Huy Fong. Same goes for Yellow Bird Blue Agave Sriracha. It tastes very close but with a hint of sweetness from the Agave.
Would love to see a blind taste test of all the different sriracha brands. See if you can find the Huy Fong
The Huy Fong brand is far better than any other brand I have tried since the Huy Fong brand became unavailable over a year ago in 2022. The others are often pasty in taste and texture, or hotter without the actual _flavor_ of peppers.
@@pulaski1About a couple days ago on Wednesday, I was in Lucky's and I thought my eyes were deceiving me. They had a lot of both the 17 oz and 28 oz bottles. Thus, I grabbed two of the 28 oz bottles and they were $5.79 per/bottle. Today, I also saw them during my visit to H Mart and they were well stocked; 28 oz for $4.57 and 17 oz for $3.99.
blind taste would definitely be better
its way better
@@pulaski1
I didn't think the Kroger brand was bad, I don't know what many more taste like but it did the job
I also call it Rooster Sauce. I love it because it brings the heat without bringing the pain like tobasco sauce. Rooster sauce has become a staple in my house, but recently on a whim I bought a bottle of Hoisin sauce and now I'm going through a faze where I trying it on everything.
tobasco is not so much "pain" as it is vinegar, i did not know that i liked hot sauce until i tried some without a vinegar base
Thanks Emmy. I love sticky rice too. There are a few Taiwanese restaurants in Austin that serve excellent sticky rice, wish I lived closer. I'll have to try some of the frozen ones. There just something so satisfying about a well prepared sticky rice, especially with Sriracha!
omg hi emmy! I havent seen your videos in my feed for a long time, i missed you!
I live in Spain and sticky rice is illusive, but Sriracha (thankfully) is not! I don't suppose your mom would share her sticky rice recipe? Would love to see you make it and do a taste comparison with the frozen. I'm curious as to what makes your mom's better, especially because I thought the leaf was vital to the flavor profile...
Seconded! My biggest take away from this video is that I need to try that rice!
*elusive
I have not had Huy Fong Sriracha in years because the sauce is preserved with sodium bisulfite. Since I'm allergic to sulfites, I look for the knockoffs without sulfites. The knockoffs vary quite a bit in heat and flavor, but they all are variations on the same theme, and I've yet to have one that didn't taste good. Definitely, sriracha is tasty, but not so amazing that I feel deprived having to use the other brands.
I'm sensitive to garlic and sugar, and while I do enjoy Sriracha, the garlic and sugar content flare up my Neuropathy. I'm trying to decide if I love it enough to make my own-- all these ppl in comments are starting to convince me to go ahead and do it lol
@@bodyofhope I hope you do! Make a big batch and you’ve got some xmas gifts solved.
I remember when I was pregnant one of the things I would crave (along with sushi and pink grapefruit) was Sriracha. I would practically chug it straight from the bottle, I couldn't get enough 😅!
i’m so glad. i almost got some the other day but wanted to see reviews , didn’t want to be disappointed , i have this kroger brand version and it is not even close
Great video. I'm glad it's back. The only "sriracha" I could stand was the Tobasco brand, but that's not a surprise, since they have the fermentation process down. I the first time. My brother brought it over and we had it on pizza. I think it was in 2001.
I agree. The Tobasco Sriracha was pretty good. Another one to check out is Melinda's Sriracha.
I don't think I've heard of that one. Thanks. @@stephenburt7635
I remember buying a bottle about 8 years ago in the UK. I took a while to get through as I was the only one in the house that likes spices . Then I couldn't find it for sale in any of my local stores . Last week my local asda ( Walmart) had an entire palette full delivered. I bought 2 bottles and to me it still tastes the same . I mix it with mayo to spread on my blt sandwiches and use it on my rice and ramen bowls .
Sriracha and mayo is amazing on so many things. I like it on burgers!
I still have an unopened 17oz bottle of Huy Fong from a year or so ago sitting in the cabinet, I've been trying other Sriracha brands on the market like Tabasco - Texas Pete's Cha! - Sky Valley = also been making my own batches of it using habanero peppers. 🙂
Thanks so much for doing this, srsly nice to know!
Yes, the original sauce with peppers from Underwood Ranches was a bit more spicy. Other than the hotness, the flavor remained consistent, and that is why it is a favorite among loyalists.
Sadly, Underwood sells their own sauce but it is expensive.
@@Garth2011 it is expensive. I tried some and it is really good though. Definitely hotter than the new Huy Fong sriracha. More similar to the original Huy Fong sriracha, naturally since Underwood Ranch provided the peppers.
I hadn't purchased some in a while but I noticed the heat seemed different
@@robert48044 The newer Huy Fong isn't very hot at all. It still tastes good but it just doesn't seem very spicy.
@@jwigley3835the heat is gone my wife was never able to eat siracha because it was to hot she tried the new one and can eat it. However, I don’t eat the guy fong anymore because it’s to sweet and not hot it tastes like I’m putting sugar paste on my food.
I used to find Sriracha a little too nasty (too hot, not enough flavor) in my youth, but its ubiquitousness helped it grow on me. Now I love it and miss it, especially for soups. My go-to soup spicer-upper. I've been barely managing with Cholula hot sauce, which is absolutely delicious, but NOT the right sauce for certain things. And Sriracha is also the perfect partner to Hoisin sauce for spring rolls (and again, soups).
Thanks for this video, it made me smile - and it made me hungry! I second the idea of a video of making your mom's sticky rice and I would like to know where you got the dumplings. We have a few good ones in the SF Bay Area, and I would like to compare.
There was also a dispute with the neighbors of the factory a few years ago -- they objected to the strong aroma of fermenting chilis. When I get French fries, I always ask for Sriracha, and mix it 50/50 with ketchup.
I’ve been buying the Tabasco brand sriracha this year and it’s garlicky but not spicy enough, I have to use twice the normal amount. Very excited to see my beloved sriracha back on shelves soon!
I liked the Tobasco one and used it until Huy Fong came back on the shelf
Hallelujah- the sriracha drought is over at long last! I've been buying the TJ's one, which has been an OK stand-in for me but my husband turns up his nose. Good to know he can enjoy his "rooster sauce" once more. Thanks, Emmy
As a European I don’t really get the sriracha shortage. I always saw plenty in the stores, and I always got the Flying Goose brand (Most common here together with Red Phoenix and Go-Tan. Don’t remember seeing the one Emmy has.)
I can't find any in NY for months! 😦 Finally broke down and brought the TJ's brand. It's just not the same. It's not spicy or garlicky enough. Hopefully next time I check it will be back.
Dear Emmy,
You are a treat to watch, and I enjoyed this Sriracha episode.
Thanks a lot.
Hi Emmy! Is there a link available for that sticky rice? Looks delish.
Even before the shortage, I always found that a new bottle of sriracha always tastes a little different from my old, about-to-run-out bottle. The older one has a mellower garlic flavor and deeper heat compared to the more pungent garlic flavor of the new bottle. I'm guessing this is due to a combination of oxidation and fermentation. The old bottle is always ever so slightly darker in color too. Old sriracha generally just has a mellower flavor profile, but with added heat. Fresh bottles need a bit of time to age imo
I remember seeing bottles on the shelf in Toronto stores where they had heavy turnover- newer bottles on shelf would sometimes be a different colour from the older ones. Seems natural like you say.
Emmy,
The idea to use the empty sriracha sauce bottle to dispense vegetable oil, extra virgin olive oil, is great. I've been trying to find the best bottle to dispense my olive oil.
Thank you for doing this taste comparison! I still haven’t seen Huy Fong on the shelves, but now I know to keep my eyes peeled!
First of all thank you for this video I really appreciate it. I have recently add a grocery store to pick up more sriracha and I noticed on the Shelf from the same company that you are showcasing today two different colors one was light red and the other one was deep red and I wondered if it was out of date however it wasn't they both had the same expiration date do you have any suggestions about this?
Can you make a video on how to make the sticky rice you mentioned? The way you described it sounds delicious and I would love to make it for my family
More than likely it's a brand of rice by the name of "cal Rose" and made in a Japanese rice cooker.
I remember being in culinary school and the director of the school being shocked I didn't know how to make rice without a Japanese rice cooker, then looking over at the our Filipino chef and watching her giving me a thumbs up!
Maybe Mom and Emmy can make a sticky rice video!! Emmy are you reading this?
@@lizlee6290
That would be great!
@@bidensucks6792 Looks like glutinous rice, steamed inside the lotus leaves, usually in a bamboo steamer. Popular dim sum dish.
I was living in California 5 months ago, without my beloved sriracha. I came to Thailand and found it in stores all over the place, these people didn’t know what they had. I’ve purchased every bottle of sriracha I’ve come across, and now have enough sriracha for at least one year. Thank you Thailand 🙏
So you were the Sriracha bandit that cleaned out all stock at Tops supermarket in Thailand! 😂
I've got a bottle of the original stuff in my fridge as well and am planning on doing this same thing. I need to find some of that sticky rice, that looks awesome.
My three standard sauces are Sriracha (the rooster sauce), Tabasco, and Tapatio. Also that vinegar-based chili paste also by Huy Fong is excellent.
Hello Emmy and fellow Maderers. This was a fun exercise. I've never had sriracha in my entire life (I'm 71 years old now) I love piquant food but mostly make my own sauces and other condiments from scratch. I left the US in 1986 and have been living in Mexico since then. So most of this craze happened totally outside of my ken. I'm happy for the fans of Sriracha that it has come back unscathed. All the best to everyone Jim Mexico Retired
I started out just using a few drops of it, and it was great as a few drops onto many food since the flavor is so intense. I now use more
Get your peppers, make your own!!!
I have fir several years....easy 🌱😋
That's good to know that it still tastes the same. I bought two new bottles from Amazon, that were somewhat expensive, and I believe the color looks like a darker red than my old bottle. I have not opened them yet because, like you, I was using my old bottle sparingly. But now I feel better after watching your video and I'm ready to start using Sriracha more liberally, and open a new bottle!
I like these clips. Always hear something unexpected like "farted right out" 😂
And agreed. New Sriracha tasted almost mild compared to the original. It's almost as if they went more spicy sweet with it.
During the height of COVID, I bought a bottle of Trader Joe's Sriracha because... it was THERE and so was I. It was markedly different from the original. Over time, I began to like it, though it was certainly an "acquired taste." I've never been able to put my finger on what accounts for the difference to the original, though i'm guessing different peppers and perhaps a good deal more sugar.
Watching your episode today, I'd LOVE to see you do a "Trader Joe's Knock-off" segment, much like you did for their Halloween candy, but with various condiments and other products, especially their Sriracha. I'd love to hear your analysis of their Sriracha.
My husband and I bought some Tj's "Sriracha" and I thought it tasted like 3 sauce mixed together: 1st bite I tasted straight sweet chili sauce (the translucent red syrupy kind), 2nd I tasted a bit of Sriracha without much of the garlic, lastly I tasted a very mild version of the chili garlic paste. Overall, it's a lot sweeter and milder in flavor and spice. I agree about it being an aquired taste and it growing on you the more you eat it. It's its own sauce, not great, but not horrible.
To me, the original taste is cleaner and lighter more like fresh peppers. The TJ's is a little more savory and tastes like cooked peppers.
@@bookwrm4evr - Yes! That makes sense, though, for me, these profiles don't come through on successive bites as much as they're entirely melded together.
@@bobpuppet - This, too, is a good way of 💬 ng of it. I'd also say that besides being more savory, TJ's is far sweeter. Maybe the lightness and brightness of the original owes not only to different peppers, as well as fresh rather than cooked peppers but also greater acidity --- maybe more vinegar?
@@fallingalice2601 I agree. I tasted all of those in the first bite, it came in 3 steps, haha. Now, though I do still taste it that way it's not as noticeable, but, again, I agree it needs an acidity or something to marry the flavors and balance it out a bit more.
I use it also in cooking. For flavor not necessarily heat. For example I put a couple of tablespoons in my red beans and rice while I’m cooking it. Other things also.
Lunchtime!
Have you made sticky rice on the channel? That looked sooo good and not something Ive ever seen anywhere where I live in the very south of Sweden!
The flavour develops over time as the sauce ages a continues to ferment. I think people think the taste has changed because they didn't realise that the flavour changes during the life of a bottle. If a person has been rationing their sriracha for the last two years, a brand new bottle will definitely taste different.
not accurate, the fermentation process ends - could explain the science but no, this is in your head (light, air, etc are all factors but its done fermenting and has to be to be in the bottle)
Things will indeed start to change in flavor past the "best by" date, however I think that the sauce is pasteurized and thus ceases to ferment. If it continued to ferment it would sound like opening a soda when opening the sauce.
I think there has always been variations from batches to batches. In the past I would open a bottle, and it would have no heat (still great flavor), and a year later open another bottle, and ruined my food because it was hotter than the previous bottle, and I poured on the amount I would use with the previous bottle. I don’t think they are at the level where they can homogenize the taste so that every bottle is exactly the same.
Man I’m soooo happy to know this! I haven’t even seen it since it disappeared! I’m heading to the store!!!❤
Yessss, I need to know the answer to this burning question… and I only trust Emmy’s tastebuds and descriptions!! ❤
♥️Emmy can you please do a video cooking your moms sticky rice?!!!!🙏🏽🙏🏽🙏🏽
I bought a bottle of sriracha a week or two ago and didn't notice any change in flavor, but I haven't had any in over a year, so I wasn't certain. This side-by-side comparison was very helpful and confirms my suspicions that any change in flavor is negligible and probably just comes from the natural variation you find in any foods with natural ingredients. It might vary slightly in flavor from season to season, but not much.
I really don’t care what your videos are about, I just love listening. You’re so nice, and relaxing, and wholesome. Such a great pallet cleanser in this world (no pun intended as you’re a good channel lolol).
Thank you for demonstrating the comparison, I work in a store that sells international snack and we sold Sriracha till last but I’m one of the rare Californians that never got into it so I wasn’t able to know the comparison between the original and the new shipment, and even compare some of the other knock off brands. Honestly there was a different sauce that I liked so never had to go through what everyone else was going through missing Sriracha.
Also great to know what you use to top it for, I’ve mainly tried it with stir fry but it didn’t gravitate me like it did for others. I do use the Mayo Sriracha that is great for sandwiches and other foods so it’s not something I dislike and I’m willing to try the original with different recipes.
My comment has nothing to do with sriracha, however, I do want to say how much I appreciate your videos, Emmy. When I'm having an awful day, like one of those really bad days where just anything positive would make a difference, I can always go to your channel. Your videos are always happy and your smile is contagious, I'm always happier after watching one of your vids. Thank you for everything you do, Emmy! ❤
🧡🧡🧡And thank you for making me smile with your comment.🧡
My thoughts on this is if they are having a hard time getting enough of the peppers, might be why you smell a bit more garlic because they are trying to keep meeting the demands for the sauce. I am so sad about their garlic chili sauce! Not a huge fan of the Siracha as it is a bit too sweet for my taste. Not finding their garlic chili has been nearly impossible unless you want to buy a knockoff or pay a King's ransom! 😭
That’s the real one. We always got that brand too. Thanks for the video review. Bummer I can get Huy Fong brand here on the east coast.
Hey Emmy. To avoid pressure sputtering, we squeezed the bottle a little them close the valve. No more pressure sputtering..
We do the same with ketchup bottles and any other squeeze bottle.
Works great ! Especially if you keep your product in the fridge after opening .
Had the same comparison the other day at my in-laws, just squeezed the last bit of the old bottle on half my noodles and grandma passes me the new bottle to open for her, so I added a little more over the other half of my noodles, wow! The new bottle,(narrow neck bottle)
Caught me off guard, it was so much spicier. That's when grandma said over time, in the fridge the sriracha becomes less spicy, referring to the last of the old bottle.
i feel like this might just be another case of people wanting to be upset over something.
A lot of the changes people claim to be there could just be down to the old sauce having fermented more at home.
Thanks for sharing your thoughts!
Nah, the newer sauce is definitely different, and to my palate at least, not as good. I haven't done any exhaustive comparison or anything, but after finally finding it on the shelf at a Japanese grocer, my first reaction was "huh, that's... not what I was hoping for"
Fresh sriracha does have a different taste to me when it's just opened but it may be just me. New Sriracha tastes a bit SWEETER but older, and still edible mind you, has a smokier flavor that does better when I want something rich and spicy without that sweet tang to it,
It might because it is vegan and now unhealthy.
If you like sriracha, try sambal oelek from huey fong. it’s a much brighter, fresher “sauce” although it’s just roughly ground peppers, seeds and all
If anyone is looking one of the if not the main provider of Sriracha’s pepper is underwood farms they got their own brand now
I can find it on my grocery shelves lately.
There are several videos on RUclips that detail the history of Sriracha sauce and the town in Thailand that it's named after. You might enjoy them.
Different pepper variety maybe. I's also possible they went from a fermented to a non-fermented recipe. It's good no matter how you slice it.
I guess I was lucky. I heard about a "sriracha shortage" but my local stores were never without it.
It's shocking to me that you've had this your whole life but you think its weird to have it on pizza and hamburgers lol. Sriracha can go on pretty much anything imo.
It’s reeeeally good with pizza and fries too.
pizza and hamburgers is mainly what we put it on!
Enthusiastically agree. It’s great on anything that needs a punch. My favorite is mixed with mayo. Goodness
My sister's ex used to put it on pancakes
@@cookinwiththelizzardis that why they broke up 😂?
Scramble 4 to 6 eggs, melt some cheese on top of the eggs and squeeze on a crap load of sriracha over the cheese covered eggs.
I make this same recipe when I’m constipated. 👍
Thanks for confirming!! I also thought it tasted the same!! Love sriracha!!
I’m so glad you did this taste test!
I never cared for the fermented flavor. My wife loves the stuff. I prefer a locally made mango habanero when I can put my hands on it or just Frank's red hot or chulula when I can't.
Love mango habanero sauce. Chiluba is pretty bland for me.
Just cooked myself a good bowl of ramen and decided to watch something while eating, thank you Emmy for having the perfect timing 😄🙏
I resorted to getting the Trader Joe’s sriracha which has a strong garlic flavor and the Tabasco one which tastes good but doesn’t have the same flavor enhancer like the original. Glad to try the one version! I need it back in my life. 😩
TJs has some good stuff but their Sriracha is atrocious imo 😭. Glad to have original back and I'd love to see some real competition bc the other brands weren't even trying before
Agreed on chilli hotness depends on batch. At the wrong time of year out birdseye chillis are fairly bland, and other times they will knock your socks off. I hear it can depend on insects as well, as the chilli plant uses capsaicin to ward off pests. If the plant has recently been attacked it may trigger a response to increase production
The fact that Emmy loves this sauce so much is a real testament to how phenomenal it is.
Emmy, I too am a Californian and IMO, there have been at least 3 renditions of Sriracha. #1, was super strong and very spicy! It was great for us chili heads. You only needed a tiny bit to go a long way. There about 15 years ago, I think version 2.0 came along. They tamed it way down and wanted more mass appeal. They wanted to sell more sauce and that meant reducing the heat and making it for mass friendly. Then came the legal battle of expansion with the farmers and such tied with Covid. It changed again. I believe they upped the garlic and changed the chili mix to a blend of chilis to just have more in the pot to sell. I still like it, but miss the extreme heat. Now, there are lots of comp editors and even Costco sells a brand that is quite good. Keep up the great work!
Fun watching you. I have avoided going screwy over the Sriracha using other hot sauces. I will have to stock up
If you don't want it to overflow when you open it, leave the spout in the open position after using it, to allow for the sauce to flow back down and clear it
It says right on the bottle that the color may vary from each batch, so that is not a thing to be concerned about. The taste should be consistent. Noted that it's a couple bucks higher in price now. 😢
I think the only real difference is your new bottle is MUCH fresher.
We haven't been able to get this stuff for over a year anywhere locally, only online for ridiculous prices. I love the stuff!
I've noticed the same thing when I cracked into a new bottle of sriracha and I do believe that it is a very slow degrading of the flavors in a bottle that sits for a while in the refrigerator it's only that it's fresher I love sriracha
That was my brand as well, until they lost the contract with Underwood Ranches for their peppers.
Now I go with Underwoods Sriracha, because I still prefer the flavor of theur peppers.
The only other sriracha I enjoy, is the Tobasco Sriracha, but it's definitely not the same.
I love making Kraft Dinner with sriracha and butter (I never use milk, it just waters down the flavor).