The Sriracha Cookbook Blog

The Los Angeles Times reports that residents of Irwindale near the new Huy Fong Foods factory have lodged complaints about headaches and burning eyes, which they allege are the result of the emissions coming from the hot sauce production facility.

“The city of Irwindale filed suit in Los Angeles County Superior Court on Monday, claiming that the odor was a public nuisance and asking a judge to stop production until the smell can be reduced.”

I visited the factory a few weeks back with my friend Josh Lurie from FoodGPS.com, and while we could definitely smell the Sriracha being made once we stepped inside the factory’s production areas, neither of us noticed any such aroma outside the facility. In fact, I remember the smell being much more apparent from the outside of their previous Rosemead location, and I always loved rolling my windows down as I approached.

We’ll see what happens as the story progresses, but I’m hopeful that it doesn’t halt Sriracha production or cause any delays. Huy Fong Foods relies on fresh chiles for its Sriracha—100 million pounds’ worth this year—which are all grown by Underwood Family Farms. They are trucked directly to Huy Fong Foods from the farm, and are washed, processed, and turned into hot sauce immediately, at the peak of their freshness. Harvest season for their jalapeño hybrid peppers is almost over, but they still have plenty more deliveries scheduled which will help ensure supply for next year. An action by the court could cut into that supply.

Get the full story from the Los Angeles Times

View pictures from my tour of Huy Fong Foods