Sriracha is a hot sauce named after a city in Thailand and composed of chili peppers, distilled vinegar, garlic, sugar and salt. Huy Fong Foods (the company that manufactures Sriracha) opened a plant in Irwindale, California, in 2013, but some residents complained of the smell and threatened to shut down the plant.
“Srirachapocalypse” (Sriracha sauce + apocalypse)—the possibility of not having any more Sriracha sauce—became a popular term from October 2013. In April 2014, Huy Fong Foods threatened to move the plant.
Wikipedia: Sriracha sauce
Sriracha (Thai: ศรีราชา, Thai pronunciation: [sǐː.rāː.tɕʰāː]) is a type of hot sauce made from a paste of chili peppers, distilled vinegar, garlic, sugar, and salt. It is named after the coastal city of Si Racha, in the Chonburi Province of Eastern Thailand, where it was possibly first produced for dishes served at local seafood restaurants.
The Srirachapocalypse is upon us RT @drewmagary: Sriracha factory shut down! RT @miloian http://blogs.smithsonianmag.com/smartnews/2013/10/the-sriracha-factory-could-get-shut-down-panic/?utm_source=twitter.com&utm_medium=socialmedia&utm_campaign=10292013&utm_content=smartnewssriracha1 … … …
12:39 PM - 29 Oct 2013
San Gabriel Valley (CA) Tribune
#Srirachapocalypse: Sriracha hot sauce shortage fear heats up Internet
By Sarah Favot, Pasadena Star-News
POSTED: 10/30/13, 12:16 PM PDT | UPDATED: ON 10/30/2013
Boston (MA) Globe
By Peggy Hernandez | GLOBE CORRESPONDENT JANUARY 14, 2014
Sriracha is the go-to sauce of the moment. And though dozens of companies make the chile-garlic condiment, for aficionados, only one brand matters: Huy Fong Foods’ jalapeno red sauce with a rooster logo and green cap. Rooster Sauce, its most familiar moniker, may be temporarily in short supply. Shipments were halted last month to meet a federal health code after a review of the California firm’s new manufacturing process. The hashtag #srirachapocalypse quickly lit up social media.
Current Rooster Sauce woes began after the company opened a $40 million plant last summer in Irwindale, Calif., in Los Angeles County. Neighbors complained about the odor, then the state Department of Public Health advised owner Dave Tran that his uncooked sauce needs to sit for 30 days to be bacteria-free before shipping. Maitland immediately ordered extra cases; ditto Andrew Li, co-owner of Mei Mei’s.
Srirachapocalypse Threat Looms (Again)
(AP) — A Southern California city has declared the factory that produces the popular Sriracha hot sauce a public nuisance.
WATCH FULL SEGMENT (4/11/2014)
That Smelly Sriracha Factory Is Threatening to Move
By Maxwell Barna
April 17, 2014 | 4:10 pm
Things are heating up in Irwindale, California, a small city some 20 miles west of Los Angeles — but they may cool down if a Sriracha hot sauce factory chooses to move after a resolution passed by the city council last week officially deemed it a public nuisance.
The council’s move came after months of public scrutiny precipitated by complaints about the health effects of smells emanating from the factory, where the popular hot sauce is concocted from chili peppers, garlic, and vinegar.
Sriracha sauce is produced by Huy Fong Foods, and its owner, David Tran, responded Wednesday by threatening to move the operations elsewhere — possibly to Texas.
Either way, with the Twittersphere dreading a looming #Srirachapocalypse and capsaicin-crazed fiends terrified that the plant might close for repairs (or for a move), the good news is that an 18-month supply of Sriracha is reported to be available to hold off the hordes of crazed spice-fiends.