Notably American-tinged comments here. I mean, HN usually is, but especially so. Sriracha sauce is a generic kind of sauce. This is not all about one particula

Notably American-tinged comments here. I mean, HN usually is, but especially so. Sriracha sauce is a generic kind of sauce. This is not all about one particular brand. Whatever some Californian company calls it, it's not their own thing and never was. There are legions of brands of sriracha and apart from one country, in the other 200-odd countries of the world other brands outnumber Flying Goose or whatever it's called. A decade ago, before the spat with their suppliers, I heard praise for this one American brand, so I went looking for it. I found some, bought it, and it was a good sauce. It was expensive, though, so I did not stay loyal, when I could buy actual Asian-made sriracha from Asian shops for 10% of the price of the American stuff. I have found that other Asian brands of sriracha are just as good to my taste, notably the amusingly-named Cock Sauce. In fact the only thing that's notable to me is that since the successful viral promotion of Hoy Fong's stuff, lots of European supermarkets noticed that "sriracha" isn't a trademark and anyone can make and sell sriracha sauce. So now there is Tesco sriracha and Marks and Spencer sriracha and Albert Hein sriracha and so on... Those are all rubbish with no heat and no flavour. But if it comes in a clear plastic bottle with 3-4 non-European languages printed on it, it's probably good. :-) And frankly, it's inexpensive and widespread so I am not going to bother making my own. Sorry. It's like bread: home made bread can be wonderful, but if you shop around, there is good bread to buy almost everywhere... even in the UK, home of the awful Chorleywood Process and some of the worst bread in the world. If I can buy a loaf of good bread for £/$/€ 1.50-2 then I am not going to spend 4 hours making one.