Prepare for an impending Sriracha shortage.
The news broke yesterday that a Los Angeles Superior Court judge ordered the Sriracha hot sauce plant in Irwindale to partially shut down. The decision came after a November 22 hearing in a lawsuit filed against Huy Fong Foods, the makers of the beloved Sriracha rooster sauce, by Irwindale residents. The lawsuit was a result of Irwindale residents’ complaints of ”of burning eyes, irritated throats, and headaches caused by a powerful, painful odor.”
The Huy Fong Foods Sriracha company is “expected to halt any kind of operations that may result in the alleged odors, and make changes to eliminate or lessen them before re-starting production,” reports The Wire. The injunction goes into effect as soon as Judge Robert H. O’Brien signs it, and that could happen as early as Wednesday.
The company sold 20 million bottles last year and already struggles to meet demand for the condiment, so a temporary shut down will not be pretty. Let us spell it out for you: in the near future, you may stroll into the grocery store looking for some Rooster Sauce and the shelves will be empty, and you will ether cry or become extremely infuriated. Your tastebuds are probably shot by now from using too much Sriracha, so all food will taste bland and unexciting when devoid of that essential Rooster Sauce kick.
What’s more, Sriracha has an expiration date, so hoarding won’t do you any good. So what can you do so that the impending Sriracha shortage doesn’t leave you hot sauce-less? We’re not too sure—maybe switch to Pok Pok chef Andy Ricker’s favorite Sriracha brand? That, or come up with a proposal to help Huy Fong Foods eliminate noxious odors while still making Sriracha. Get to work.