Why Huy Fong Sriracha Tastes So Different In The Last Decade

Sure you can make a fragrant batch of garlicky sriracha at home with fresh chilies, garlic, and pantry staples, but why bother when Huy Fong has mastered the art? This globally-renowned producer of sriracha was the brainchild of David Tran who moved to the United States from Vietnam in 1967 and began making his own chili sauce, which he spooned into recycled baby food jars. Since then, the Huy Fong brand has grown exponentially, later adding chili garlic sauce and sambal oelek to its product lineup. However, consumers have noticed a change in the taste of Huy Fong Sriracha in the last decade, one which can be attributed to a change in the brand's primary pepper supplier.

The main component in Huy Fong Sriracha is chili — followed by sugar, salt, garlic, and distilled vinegar. It's this key ingredient that lends the spicy sauce its distinctive kick of heat and ruby-red color (the difference between red and green sriracha is that the latter uses unripe chili peppers, lending it a grassier flavor). Since 1988, Huy Fong has purchased its peppers from Underwood Ranches, and consumers have become accustomed to the taste. However, the relationship soured and ended in 2017 after Underwood Ranches said it wasn't getting a square deal given the roaring success of Huy Fung Sriracha, which hinged on the quality of the main ingredient; the one it supplied. This sudden fallout led to a shortage of the 50,000 tons of chilies Huy Fung needed each year to make its products.

Following the dispute, Huy Fong Foods posted about it on X, stating, "Underwood Ranches, who had made high profits with its relationship with HF, decided to stop growing chili peppers for HF without any warning." This claim has since been cast into doubt. After Huy Fong sued Underwood Ranches a countersuit was filed by Underwood Ranches alleging breach of contract and Huy Fong ultimately ended up paying Underwood Ranches $23 million in damages.

Huy Fong moved on and eventually secured a supply of chili peppers primarily from farms in Mexico but also from California and New Mexico. This change in suppliers is likely what accounts for the change in taste over the last few years. However, Huy Fong has also been encumbered with problems regarding consistency and reliability as supply shortages have been reported as a result of severe drought in Mexico. The ensuing sriracha shortage caused an exorbitant price surge at the same time that longtime fans of the hot sauce were complaining about the taste. One Redditor said, "This sriracha is pure trash now the real thing isn't what it used to be."

Craig Underwood, the California farmer who owns Underwood Ranches, told CNBC, "Today ... there would be no problem supplying all the peppers that Huy Fong needed if we were still producing them." Whether David Tran is kicking himself over the fallout with his longtime business partner remains to be seen, but regardless of who's to blame it's not a good look when loyal customers are pining for the good old days.