LOS ANGELES (KNX) – The Sriracha shortage, namely Huy Fong Foods’ Sriracha, has left many people feeling hot, and not in a good way.
In April, the Irwindale-based company announced it was experiencing an “unprecedented inventory shortage” due to drought conditions in Mexico.
Dr. Guillermo Murray, a scientist at the National Autonomous University of Mexico, told LA’s Morning News the drought had a massive impact on the specific type of red jalapeño used for Sriracha.
“...These jalapeños are extremely sensitive to high temperatures and they need lots of water for irrigation,” he said. “So, for the last three years, we haven't had enough water for the irrigation. We lost almost the whole jalapeño season, and the key ingredient supply chain for Sriracha was lost and the supply chain collapsed two years in a row.”
Dr. Murray also said “a very strong La Niña event” caused diminished rains in Mexico, especially during the wintertime, which is when that type of jalapeño is planted.
When can we see Sriracha back on the shelves?
“So if everything goes as expected, we might start seeing Sriracha back on the shelves next year, early next year,” he said.
This is the second time Huy Fong Foods had issues with sriracha production. In June 2022, the company sent an email to customers announcing it was suspending sales over the summer due to a chili peppers shortage.
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