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DISCLAIMER: *I am NOT being paid nor offered anything for this “review” or “taste test”. Like many of you fellow redditors, I enjoy learning, discussing and sharing. This is my opportunity to contribute to this community. Please be kind to one another while debating.*
BACKSTORY:
I am fulfilling a prior reddit comment about doing a comparison between older and newer Huy Fong Foods sriracha, plus Underwood Ranches’s Dragon Sriracha.
For those not aware, Underwood Farms was the original pepper supplier to Huy Fong Foods. Legal actions and business decisions appear to have impacted Huy Fong’s product.
[https://www.theguardian.com/food/2019/jun/05/sriracha-sauce-lawsuit-huy-fong-underwood](https://www.theguardian.com/food/2019/jun/05/sriracha-sauce-lawsuit-huy-fong-underwood)
[https://law.justia.com/cases/california/court-of-appeal/2021/b303096.html](https://law.justia.com/cases/california/court-of-appeal/2021/b303096.html)
Underwood has released their own sriracha (“Dragon Sriracha”) which uses peppers formerly used by Huy Fong Foods. I had to purchase their product via their website, as their grocery store distribution is limited.
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ABOUT THE PRODUCTS:
This reddit community has opinions on taste differences between the older and newer Huy Fong srirachas. I happen to have bottles of older and newer Huy Fong Srirachas (28oz version); I recently bought the Underwood Ranch sriracha (17oz).
* The older bottle (expiration 2018) was opened some time during Summer 2023, then subsequently refrigerated.
* The newer bottle (expiration 2025) was opened some time during December 202**3**, then subsequently refrigerated.
* I purchased the 17oz Underwood Ranch “Dragon Sriracha” in December 2023, opening it December 26, 2023 and refrigerating for several hours before using. This is also my FIRST TIME tasting the Dragon Sriracha.
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TASTE TESTS:
1. I cooked Grade AA eggs *as scrambled eggs*; nothing added to the whisked eggs, e.g. milk, butter, spices. I added real bacon (precooked Kirkland-brand from Costco) to the eggs as they cooked. Each of the srirachas was added to a section of the cooked scrambled eggs/bacon for a mid-day meal. (See photo)
2. I used three separate spoons to taste each of the srirachas. Given the strength of hot sauce, I used a small amount which I ate/swallowed from the spoons. (I drank water as a rinse/spit between each test.)
These tests are imperfect, as each taste may have had some affect on the other tastings. BUT I consider myself to have good taste buds; I was able to gauge both heat and flavors without a problem.
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MY OPINION:
The older Huy Fong sriracha has had time to ferment, due to age. This may have altered the taste to a degree. It still retained its peppery sharpness, its slight sweetness and the familiar refridgerated consistency. The bottle was almost empty when I used it. It was delicious.
The newer Huy Fong sriracha IS DIFFERENT. The flavor possesses something slightly saltier mixed with the sweetness. The sharp pepper flavor is largely absent; the heat is more mild than the older version. It is still delicious, although I can actually taste not one type of salt, but actually make out different salt tastes infused in the sauce.
The winner? **Underwood Ranch’s “Dragon Sriracha”.**
*OMG, this stuff is INCREDIBLY OG!!!* Yes, it’s fresh, compared to the older Huy Fong sriracha I had. But it is flavor from Heaven! (I’ve tried other srirachas, including Dynasty, Sky Valley, Tabasco, among others. Not in the same category.)
The flavor is intense, warm (even hot) and wonderful!! The consistency is akin to Huy Fong sriracha; the color is slightly darker, though. And I got more pepper and garlic taste than sweetness–which was noticeable, but not like the newer Huy Fong sriracha. I wasn’t overwhelmed with salt flavor(s), which is kinda surprising after viewing the ingredients.
If you’re familiar with the original Huy Fong Foods sriracha, then you will get that ‘taste flashback’ since Underwood produced peppers which were used (past tense) for Huy Fong Foods sriracha. (Oh, how the mighty have indeed fallen!)
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NOTE THE INGREDIENTS FOR Huy Fong srirachas:
(Expiration 2018)
Chili, Sugar, Salt, Garlic, Distilled Vinegar, Potassium Sorbate, contains Sodium Bisulfite as preservatives, and Xanthan Gum
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(Expiration 2025)
Chili, Sugar, Salt, Garlic, Acetic Acid, Potassium Sorbate and Sodium Bisulfite as preservatives, Xanthan Gum
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Regarding Acetic Acid: Vinegar is at least 4% acetic acid by volume, making acetic acid the main component of vinegar apart from water. It has been used, as a component of vinegar throughout history from at least the third century BC.
No idea why Huy Fong chose “Distilled Vinegar” for the older ingredients vs. “Acetic Acid” in the newer (even though acetic acid is in vinegar).
Note that the older Huy Fong sriracha says “MADE IN U.S.A. WITH CALIFORNIA PRODUCE” while the newer Huy Fong sriracha only says “MADE IN U.S.A.”
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**So, fellow redditors, there you go!** Hope more of you will consider posting your thoughts/experiences, too. For the price, Huy Fong is a much less expensive option. But for true quality, *Underwood Ranch is the BEST, imho.* I \*will\* be purchasing more of their product!
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by Tucana66