Endorphins

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After Sriracha stopped producing, I found a big ol' bottle of the sauce I had accidentally hidden behind some protein powder in my pantry. I enjoyed the hell out of it. slathered pizzas, spiced soup, made sriracha aoli for sandwiches. Just ran out the other day. The new tobasco brand just doesn't have the same balance between sweet and spicy that real sriracha does. It's a shame. I enjoyed it while it lasted, at least

Jo Miran

Supplier change, but that isn't it. By 2013 Sriracha wasn't hot enough for us anymore. We used it like ketchup at that point. I think it was 2002 when we got that first bottle.

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I've seen original Huy Fong Sriracha on the shelves again recently, you should see if you can find it.

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I NOW CRAVE PAD THAI

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It's a beautiful thing.

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I think the biggest concern is if they're still using the same chilis as before. There was some falling out between Huy Fong and its supplier over payment. Not sure if they settled it though.

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I’m not in the office for a while but there’s a place near my office that makes pad Thai that melts my face off and their flavoring is the best I’ve ever had. I can’t be bothered to leave the house but I am so very tempted. I wish I could have it delivered!

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You challenged Grandma. Grandma doesn't fight fair, and she's heard about packing heat and made it her own. You have to see it through now. Eat enough of her food and you'll be inducted into a secret order of endorphin lovers.

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Not that they need me to advertise for them, but my understanding is that there's quite a lot of flavor variety in the "Hot Ones" sauces. I do not enjoy spiciness, so I cannot comment on their quality beyond that.

The Kent Survival YouTube channel does also frequently reference the many tastes in their sauces, but again, I cannot personally comment on quality.

One of my old co-workers literally carries around an unlabeled bottle of white sauce that he claims is both flavorful and spicy. Our other erstwhile co-workers disagree and say that the spiciness overwhelms everything else, but he swears by it. I can see if he'll disclose what it is.

Regardless of whether you pursue any of my suggestions, I hope you find the balance you seek!

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if there is a sriracha sauce somewhere in the world thats actually this hot I want it, but normally its nothing like this.

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I enjoy spicy food once in a while, but I don't get why anyone would actively make it extremely hot on purpose. It doesn't enhance the taste, it actually makes the food taste less since you mainly taste the spice.

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Where I live (Norway) there's 3 different bottles available, they're all exactly the same and you have to look at the ingredients to find out which one it is (chili content %)

There's one in grocery stores, it's not spicy at all.

There's a different one available for wholesale (the ones restaurants have) which has some heat.

Then there's the import one I find in Asian grocery stores which actually has some spicyness to it.

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Since Huy Fong completely fucked over his pepper suppliers every batch is now wildly different so you never know how spicy a bottle is going to be!

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I am constantly surprised by the variation between bottles, I thought it was just my perception!

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Some of us enjoy the taste of the chilis. Also a bit of enjoyment of the pain and tears

JATth

*) The only socially acceptable way for a man to cry.

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Yea, what a dickhead

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Piss off with that!

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I'm a big chili fan and can handle some decent heat, this comes closest: https://www.flyinggoosebrand.com/product/sriracha-blackout/

But it kind of defeats the point if Sriracha, for me at least, which is slightly hot garlic ketchup-like red stuff

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I also did not care for the Tabasco version, but couldn't articulate the reason. Melinda's is what I finally switched to after I couldn't find Sriracha brand. I like many of their other sauces as well, particularly their Black Truffle Hot Sauce.