What's the Best Brand of Sriracha at the Supermarket? 

I discovered sriracha when I was in college in Los Angeles. The campus was just a few miles from the Huy Fong bottling plant. Still my favorite.

I don't even know the brand name, I just know the one with the rooster on it is the best

It's very disappointing that you guys talk up the owner of Hoy Fong without relaying how dishonest the owner was and how he tried to financially ruin an American farmer who had supported him for decades through fraud, industrial espionage, and theft. All of which, the courts found to be true and awarded over $20mil to the farmer. I hope you guys revisit this again and include underwood farms sriracha as well as many others.

I'll stick with Huy Fong because I like the owner's story, his ethics, and his product. It's one of the rare things I buy where I can say that.

Didn’t even know there were more than one brand. I always buy the rooster

I discovered Huy Fong in a little neighborhood Thai restaurant around twenty-five years ago. I saw a waitress eating something that wasn’t on the menu (it was kai jeow), and asked if I could have that. When it arrived, my waitress also brought me a bottle of Huy Fong, saying simply “this is good with that.” Not too long after I saw it on the shelf in an Asian market. It’s been in my fridge ever since. It’s my favorite all-around hot sauce, and has replaced Franks and Tabasco on seafood. I even use it on home made tacos. Having New Englanders taste test Sriracha is like having Thai people taste test clam chowder ;-)

For me the 🐓 will always be king

Considering Sriracha is originally from Thailand it’s weird that you didn’t include any real original sauces from Thailand. Just acted as though Americans invented sriracha originally.

You either have one bottle of hot sauce in the fridge or twenty.

I'm so out of touch I didn't even know they made more than one brand!🤔

When I started buying this at my local shop in the early 90s, I just called it Rooster Sauce.

The original Thai Sriracha has a different taste profile and is soooo much better. Definitely worth a try if you find it.

when anyone around here says sriracha (aka rooster sauce) we are all talking about huy fong. I don't know anyone that eats anything else or ever would.

Jack’s smile was stuck on high beams at the end.

He’s not Vietnamese. He’s a Chinese person from Vietnam.

Decade ago? I was introduced to sriracha in 1991.

Huy Fong hasnt been really any good since they lost their original pepper supplier. Completely different taste now. The Texas Pete srirachacha and yellowbird blue agave sriracha are my favs now.

The way Jack was staring at the end LMAO. Another great video!

Please do a taste test with Gochujang! Would also love for a Dan segment on the difference between gochujang & sriracha.

huy fong sriracha will never be the same as it was, the peppers that underwood grew were premium quality and a lot of their flavor was due to where and how they were grown. much like the quality of wine grapes is due to where they were grown. the substitute peppers they are getting from mexico now taste totally different so they try to alter the taste with additional chemicals and different ratios of ingredients but it doesn't work. this is a case where the new management of the company thought they could make more money by screwing over their primary supplier and it backfired in a huge way. expect to see artificial color and artificial flavor added to the ingredient list on future bottles.....

The rooster brand taste nothing like original Thai sriracha.

They should have compared it to real Sriracha from Thailand

I go with the garlic sambal olek which I know isn't sriracha but I think it has more flavor.

I was a rooster fan since he was selling it in local shops in LA area. But they switched pepper suppliers and I can taste the difference. These days I buy Underwood Ranch which the sauce made by the original chilli supplier

Isn't KikkuoMon Japanese? I buy the original all the time. It's cheap, tastes good and one bottle lasts a long, long time. And did I mention it's economical?

If you are buying Huy Fong because of its story and ethics, you can stop. Huy Fong sued its supplier but Fuy Fong was at fault.

Jack just staring at her at the end, waiting for the spice to make her mess up her lines. She's a pro!

The actual Sriracha sauces, ones made in Thailand specifically from a coastal province of Cholburi, is smooth and watery with milder spice and more flavors. Those and Vietnamese ones are made for different proposes though. The Thai ones work more like cocktail sauce and are great for seafood and fried egg dishes. The Vietnamese ones work more like ketchup which is great for American food like hot dog and pizza.

Who knew 2 years later the rooster would be impossible to find in stores!!

3 mountain brand is the best. It's the original Sri racha province recipe made in Sriracha from peppers grown in Sriracha. It's green or yellow not red. You can find it at ethnic asian stores. Rooster brand guy tried to patent the name and steal it forever but Sriracha stopped him because you can't patent a city name with an unofficial recipe.

Get the most delicious, sriracha , the original one from Thailand!

Why are you ranking a sauce originated from Thailand without Thai brands? 😂

Not a fan of the Rooster. Tastes of poor quality garlic and maybe too much garlic and it’s not hot enough for me. Recently found Hot Chili Sauce by Cholimax Foods which I really like.

for some reason only the rooster sauce gives me the runs. I can eat habaneros and tabasco all day long but the rooster has something in it that doesn't agree.

You did not mention lee kum kee brand has no chemical preservatives as in huy fong and the lee kumkee brand is great for seafood cocktail sauce because of the anchovies

Wow, I really thought the Huy Fong would take first place. I am surprised.

I think the key will be consistency from year to year. Huy Fong gets their peppers locally and can pretty much guarantee that their product will be consistent. I don't know if other manufacturers will be able to match that.

Huy Fong is the beginning and the end, the way, the truth, and the life, the alpha and the omega.

Shortage again smdh. So used to the Rooster, can't eat pho without it. The taste is off on these imitators unfortunately

the only sriracha i've tried other than Huy Fong that i thought was any good was Crying Tiger, which is a Thai brand, but is nearly impossible to find. the first time i found it was at a .99 Only store in West LA. might have to give Kikkoman a go the next time i'm out of Huy Fong.

The rooster lost its feathers as the original chili grower does not supply to them anymore. They have their own line of Sriracha

I think sriracha was originally developed in Thailand.

I like the rooster sauce as much as the next guy, but "the original" sriracha? Thais would disagree.

i'd have to recommend the sky valley, i love the original but i cant eat it because it contains sulfites. sky valley is very close and is garlicky and spicy and has no sulfites and is gluten free for those who need those options.

Love the Kikoman. I use it to make spicy cole slaw. Great flavor and texture/thickness. The problem is that it has become difficult to find in my area. Note...my other half loves Sriracha hot sauce and he says the Trader Joe's version is better than the original. 🤷‍♀️

The original will always be my go to.

I like your channel a lot except for the comparison episodes. They are unfair with too many choices left out and overly subjective.

Who the hell buys anything other than Huy Fong????

Except the original is not the original anymore.

Nope. I’ve tried others , Rooster was my first love and still is. I’ll tell an interesting story of how I discovered Rooster sauce. Back in the 80s I attended an event and a vendor was selling these huge Vietnamese spring rolls and as a condiment they had the rooster sauce at the table I tried it and loved it after that I tracked it down and it has been a staple in my house ever since (even my kids love it) Years later I befriended Tai who as a kid immigrated to the US after the fall of Vietnam and his dad started a food stand and they sold the big Vietnamese spring rolls. After comparing notes I found out that that was his father’s food stand and he was working there when I discovered the rooster sauce. Small world. Sad note, Tai was a kind and generous man and passed last year at a to young age.

Sriraja Panich is the best if you can find it.

I should try Huy Fong again. The one I really like is the Shark Brand Sriracha. It's not as spicy as HF and is sweeter but it's so good I could just take swigs of it from the big bottle.

I've tried all Sriracha and the best one by far is Huy Fong Rooster sauce.

I love the Tabasco brand sriracha!

Would be more interesting if they included a more traditional version of Sriracha sauce from Thailand, see if people preferred that vs the Vietnamese American version Huy Fong.

I wonder if the bubblegum notes come from fermented ingredients. Some microorganisms can produce a substance that kind of smells fruity, like nail polish remover or artificial banana.

No mention of the original Sriracha from Sri Racha Thailand?

2 years later, I think it would be a good idea for ATK to revisit the world of Sriracha sauce. Specifically, that of Huy Fong and what has happened to them as they changed their flavor. They screwed over their source of hot peppers and lost a $29M lawsuit. It was the result of the great "What Happened to the Siracha sauce" on the store shelves? It's a rich story and I think ATK needs to research it. For me, I no longer buy Huy Fong's for no other reason than how they treated the California farm that provided the red peppers for the Huy Fong sauce. It is a great story and part of West Coast culinary history. Please check it out.

You need to try Yellowbird Agave Sriracha.

Flying Goose is the best by a mile.

I've tried a few others . . . but . . . always go back to Huy Fong. Whatever you're making or eating if you think " . . . hmmm what does this need? ? ?" HF Sriracha is ALWAYS the answer. And I mean almost ANYTHING. I think the thing I use it in most is scrambled eggs . . . I put a healthy squirt in the eggs b4 I scramble them. Gives them that secret yumminess.

I've always had the GREEN LID ROOSTER BRAND AND BEING HALF VIETNAMESE IT MADE ME HAPPY HEARING THR CREATOR OF THE GREEN LID ROOSTER ONE WAS MADE BY A VIETNAMESE MAN. 🇺🇸🇻🇳🇺🇸🇻🇳🇺🇸

I've heard the company that used to provide Huy Fong with their peppers was going to bring out their own brand but I've never seen anything else about that.

Sriracha and chipotle are my favorite 🤩

Never buy any other brand except Huy Fong. Research their story. It's semi-tragic. They have had major setbacks from people moving near the factory and then complaining about the smell, supplier wars, and finally the rise of copy-caters. I"ve been a fan since 1995, when I worked in restaurants and you could only buy it at certain stores, long before there was such a thing as sriracha mayo. in a bottle. (so lazy).

Huy Fong and NOTHING else for ROOSTER SRIRACHA, EVER. And I watched that soy sauce video… Kikkoman for brewed soy sauce and NOTHING else, ever. Step away. Thank you.

Been having original Sriracha in thailand for years before coming to the states. The rooster brand is a good substitute because it's so hard to find the original brand from Thailand 😂😂😂

what about Sriraja Panich!

There's also the Shark Brand Sriracha as well which as a kid I use to love so when I can't find me some Huy Fong I go for the Shark Brand instead. Not sure if they still had those but those were always my second choice right behind Huy Fong.

ATK should of taste test Lee Kum Kee SRIRACHA CHILI SAUCE (NON-GMO/ VEGAN) Ingredients: Red chili, distilled vinegar, sugar, garlic powder, salt, xanthan gum.

Gotta say I was let down by the Kikkoman brand. Went out and bought it after watching this video. Huy Fongs taste so much brighter and better than it. I didn't really notice an increase in heat. I wish they were all hotter. One thing I've noticed about is that it goes bad quickly and taste better the fresher it is.

Yellowbird would have won

Will stick with the rooster for adding to stir fry dishes & ramen, Tobasco for other stuff like spicy drinks or to pep things to my taste when Sriracha isn’t hot enough. It would be interesting to see tests of other sauces & pastes like hoisin, soy, sesame or Korean pastes.

I prefer some Sambal Oelek chili paste !!

Too bad this doesn't include the Underwood Ranches version of Sriracha. That is the farmer who used to exclusively supply red jalapeños to Huy Fong.

สามีและครอบครัวเป็นเพียงผู้กิ Thai people are innovators. and arrogant, refusing to imitate any product or anyone. But what is remarkable is that they are skilled at seasoning all kinds of food. Therefore, it is not surprising that visiting guests of all nationalities are satisfied with the food prepared and sold in Thailand. Let it be known the actual owner of Sriracha Sauce has never disclosed the production recipe to anyone. So keep in mind that the true taste of the origin Sriracha Sauce is so far better and more acceptable than all counterfeit sauces. It was very pity that the plagiarists were praised. Why don't we consider some trade etiquette even though the original product owner still doesn't yet register the copyright of the product name? This is the oppression of poor producers. It is an example that should not be glorified at all.

Boooo! Huy Fong for life 😜

Huy Fong is my favorite siracha flavor, but between the owner fighting in court over having to fix his plant from spewing fumes and his recent fight with his pepper supplier (again over money) causing shortages of this product, I'll be switching to another brand. I know greed is the American way, but I'm not a fan of this owner parading his around as if he's proud of it.

When Huy Fong hit a snaffu and wasnt found on shelves for a while I tried kikkoman and tobasco brand sriracha's and didn't really care for either. They focus too much on the spice and not enough on the garlic element that Huy Fong is known for. When Huy Fong came back, although the recipe has changed a bit from the original, it is still the best sriracha sauce and I'm glad its back.

The ladies who taste these sauces, salsas, etc. should be provided with a clean spoon for each sample. I notice Bridget has some of the previous sauce still on the spoon as she taste tests the others.

Live in ohio and its the Best just bought another today 😊 Tabasco is so yummy. What i cant nowhere is Sambai i love that stuff it disappeared here and never made it back😢

OG Thailand sriracha is still the best

Video Title: Everything You Know About Sriracha is a Lie. Video Description: There are several "official" origin stories of sriracha, one of the world's fastest growing food products. So we went to the town of Si Racha in central Thailand to dig for ourselves, and followed the threads until we unraveled an incredible story that took us back through two revolutions and across an ocean, as we searched for- and found- the real and incredible history of sriracha sauce. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-t8pacTAmaFA.htmlsi=Wv2b5kGUp4GWMh0u

Huy Fung really screwed up when they ditched the farmer who supplied their peppers. Try Underwood Ranches, the original pepper supplier.

The best Sriracha source is from Sriracha district in Eastern province of Thailand.

I am happy to buy soy sauce from Kikkoman. They are a big brand, but that Kikkoman soy sauce is tasty. At any time, I have it available at my place. Sriracha? Huy Fong and Huy Fong only.

No Texas Pete's CHA sauce (which rocks btw) so tasting test FAIL! 😆...though yes Kikkoman is good too 👍

Long time ATK fan, but y'all fail on all hot sauce comparisons. Might be your Yankee heritage, but you're not good at hot cause, at all.

That's not even a debate

I made it from scratch two days ago!

my uncle joe gave us a bottle in the late 80/s90s. Been an addict ever since. Try the weak knees brand with gochujang. it’s wildly different but amazing. it is NOT rooster sauce. It’s deep and .... almost chewing tobaccoey in its intensity.

Trader joe's actually makes a fantastic version

The Kikkoman must be regional. I'll just stick with the original.

And why exactly you didn’t test the rest of the sauce on the table? Flying duck and Tabasco? Although the Tabasco one is terrible.

Recently discovered a new one, Yellow Bird Blue Agave. Now my favorite, better than rooster

No other brands recipe comes close to even remotely being comparable to Huy Fong. Ive tried several during this drought and they are all poor, poor substitutes.

Sriracha? New comer? Rechecks date of upload... Have I switched time lines???

would have been interesting to see how actual Sriracha sauce from Sriracha would have fared. I hear its quite different.

I like the Lee Kum Kee. It has a Umami note to it

Ah, I was wondering what kind of Sriracha sauce they were comparing. Just the Huy Fong version and its copycats. No one ever talks about the Thai versions, which are the original (Sriracha is a province in Thailand), and have a different flavour profile. Not that Huy Fong is bad, in fact I think it's excellent, but it's a different flavour and has slightly different uses, so it's not a 1-1 substitute.