And yet where I live in EU it's 7 eur/bottle...

For OG sriracha or some knockoff?

Is it a trademark/appellation contrôlée?

Sriracha is originally a Thai sauce (IIRC), though it's popular in neighboring countries.

Huy Fong brand sriracha is based, and originally popular, in California. It has a distinctive flavor; every other competitor I've tried has been too vinegary or too sweet (your tastes may vary, of course). So I can absolutely believe the stories in the article.

I haven't tried Underwood yet. It's made by their original pepper supplier (Huy Fong switched in 2016), but I hear it's a bit different.

The "rooster brand" (Huy Fong) is actually the knockoff, imo.[0]

I've since switched to Underwood Ranch and the flavor I remember from 5 years ago is back.

I now buy it by the case to save on shipping and distribute to friends.

[0]https://www.mashed.com/182079/the-real-reason-huy-fong-srira...

Edit: The "new" Huy Fong sauce has a very distasteful aftertaste to me - I kept thinking I had some old/bad bottles that had been laying around the pantry too long, but brand new dated from the store also had the same thing. I likely am in the minority here, but it was enough to stop using sriracha at all until I came across that article and had a chance to order some Underwood. Now it's back in the rotation for me.

If I can't get Underwood there are plenty of boutique hot sauce brands now that have acceptable versions. Yellowbird is quite popular and available, but I find it too sweet for my tastes.

That's funny, because I actually find Huy Fong too sweet.

I've switched to Texas Pete brand. They are very similar, and I can't describe why I like it better exactly. More 'peppery' and less sweet, if that makes any sense.

For anyone reading this in the future, I made a mistake above. The one I like is Tabasco, not Texas Pete.

Wild.. sriracha, Texas Pete and tabasco are miles apart. Texas Pete is great though. Louisiana style, but made in North Carolina, but called Texas.

If it wasn't clear, I was speaking strictly about their Sriracha style sauces. Like https://www.tabasco.com/hot-sauces/sriracha-sauce/

Ooh, that makes more sense!

Would you happen to have a link where you purchased your preferred Sriracha from?

Missed your reply earlier, but in case you happen to look: https://underwoodranches.com/product/6-pack-16-17oz/

The green rooster one. I think it is a simple case of price gouging because sriracha has exploded in recent year as popularity.

I've long since switched to other sauces. Currently, I like Yellowbird for a sauce I can get in most stores, and also have a few bottles of Jank (https://bbqjank.com) shipped directly from the manufacturer a few times a year.

That's like 360 eggs.

I cannot (I can) believe people are stealing bottles of sriracha from Señor Sisig. This is the real local news that depresses me, as it makes me lose faith in our community

It’s ridiculously easy to make sriracha at home. Fermenting a mix of chilies and optionally other veggies and then blending them is a straight path to flavor country. HF’s sriracha is just one take—good, but you can do better at home.

Detailed recipe please, if available.

Even better, this Serious Eats article explains fermented hot sauces in detail. Sriracha is just a subclass of fermented hot sauce that sticks mainly to sweet-hot chilies and garlic. Sriracha also tends to be sweet, so sugar is usually added. I prefer the complexity that e.g. carrot imparts along with the sweetness, and a bit more of the floral bite of habaneros (mixed with bomba chilies for sweetness and color). It’s an extremely slippery slope!

https://www.seriouseats.com/fermented-hot-sauce-how-to

Once you start making sriracha at home, you may discover that you want more.

Also, I don’t have a link handy right now, but HN has had a number of people’s personal recipes from github make the front page.

This is the farming region experiencing draught and affecting supply: https://maps.app.goo.gl/kUgRSKiqqRsUx3Xm7?g_st=ic