Sriracha sauce will soon disappear from the shelves

The American group Huy Fong, which produces the famous condiment, is experiencing a pepper shortage and will stop delivering to its customers at least until September.

A little cold snap for sriracha sauce addicts. The Californian company Huy Fong, which produces the famous condiment, is forced to put its factories on hold. The fault is an unprecedented shortage of red jalapeño peppers, one of the main ingredients of the product, along with sugar and garlic.

“Unfortunately, we can confirm that there is an unprecedented shortage of our products,” the company said in an email sent to customers in April and quoted by Bloomberg. We are still working to resolve this issue, which was caused by several spiraling events, including an unexpected crop failure of the spring chili crop. We look forward to a successful fall season and thank our customers for their patience and continued support during this difficult time.”

Drought in the American West

The Los Angeles-based company sources chili peppers from various plantations in California, New Mexico and Mexico. Intense drought in recent months in the American West has sharply reduced agricultural yields, mainly in California.

If the food group was able to obtain supplies from other producers for a time, the lack of pepper has become too restrictive in recent weeks. Huy Fong does not plan to deliver to its customers before American Labor Day, September 6th.

“During this period, specifies the group, we will not accept any new orders to place before September because we will not have enough inventory to fulfill your order.”

No advertising

Founded in Los Angeles in 1980 by David Tran, a Vietnamese “boat people” who had fled the war, the Huy Fong company, which owes its name to the freighter “Huey Fong” which transported Asian refugees to North America, sold last year for $150 million worth of hot sauces.

Known for its transparent bottle, its green cap and its rooster logo, the Huy Fong brand has never done any advertising, preferring to place its sauce in Asian restaurants, supermarket shelves letting word of mouth make its success.

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