Taste only; I’ll keep this brief. There is a clear distinction between the flavor profiles of these two sauces.
Huy Fong: Garlic forward with slightly sweet notes followed by warming heat. This is a balanced, refined and mature tasting sauce.
Underwood: Acidic, chili forward flavor with blended aromatics and piquant heat. This is a vibrant, fresh and lucid tasting sauce.
These brands share history, but their sriracha is noticeably dissimilar in taste.
I keep seeing posts raving about the Yellowbird and Tabasco sriracha sauces.
What’s your favorite?
by Thick-Frank