Sriracha Shortage Is Taking Some Spice Out of Life
An abysmal spring harvest of Mexican chiles caused an “unprecedented shortage” of Asian hot sauces, a California-based producer said.
An abysmal spring harvest of Mexican chiles caused an “unprecedented shortage” of Asian hot sauces, a California-based producer said.
www.nytimes.com
I used to eat that all the time but I don't buy it anymore.
I agree with Zimmern. The Sriracha made with Thai chiles is better. I guess that puts me in the minority as that's an extremely popular condiment.
Sriracha is originally from Thailand.
"But the original Sriracha is actually Thai — and comes from the seaside city of Si Racha, where most residents haven't even heard of the U.S. brand, which is now being exported to Thailand."
""It's not tasty," she says, taking a sip of water. "It's not mixed together properly. There's only one taste." Saowanit says a proper Sriracha sauce needs to be what Thais call
klom klom — the hotness, the sour, the sweet and the garlic all blending together seamlessly, none overpowering the other. The American version, she says, just brings heat. "
The Rooster brand, ubiquitous in the U.S., is now being exported to Thailand, where Sriracha was born. But many Thais who taste the U.S. version are not impressed. "I wanted to gag," says one.
www.npr.org
