Sriracha is the world’s ‘hottest’ sauce right now as fans celebrate the end of #srirachapocalypse

DEVOTED fans of world’s “hottest” chilli condiment are celebrating the news that the #srirachapocalypse has ended.

IT IS the sauce that has had chilli lovers sweating over its future and the hype around Sriracha has again reached fever pitch.

The chilli sauce dubbed the “underground king of condiments” has had its public nuisance status revoked, prompting joy from dedicated fans at the end of #srirachapocalypse.

Lovers of Sriracha have been living in fear ever since a Los Angeles judged ordered its California factory to halt production last year.

Those living near the factory in Irwindale had complained that fumes released during the chilli harvest season were like “respiratory napalm” and strong odours were burning their throats and eyes.

The decision devastated fans of the bright red sauce, which has inspired a brand of vodka, chips, and a Subway melt. There are even T-shirts, iPhone covers and tattoos dedicated to it.

Respiratory napalm: Fumes burning eyes and throat of nearby residents. Photo: David McNew/Getty Images/AFP

The sauce has become one of the hottest food trends of the year in the US, where it is made, and is a top-selling brand. The sauce is also popular in Australia where it is sold in Asian grocery shops and some supermarkets.

The enthusiasm was not shared by residents who considered Sriracha’s factory a hazard. According to the Pasadena Star-News, the local council filed the lawsuit against maker Huy Fong Foods and declared the factory a public nuisance.

But this week the council decided to drop both actions when the sauce’s creator said issues would be addressed and suggested taking his business to Texas.

The news was greeted with enthusiasm by devoted fans who were reportedly stockpiling bottles in case of a shortage.

My nightmare is over. #Sriracha lives.http://t.co/wF93vQxwxC#srirachapocalypse pic.twitter.com/IU3wRxut5i

so thankful that the #srirachapocalypse has come to an end! almost had legally intervene in the dispute on behalf of my well being.

Creator David Tran has been selling his version of Thailand’s red jalapeño sauce since the 1980s but demand for the sauce has seen it become a food craze in recent years.

A cookbook dedicated to its piquant qualities includes dishes such as spicy ceviche, honey-sriracha glazed buffalo wings, bacon-sriracha cornbread, the and peach-sriracha sorbet.

Huy Fong Foods founder David Tran with his famous hot sauce. AP Photo/San Gabriel Valley Tribune, Leo Jarzomb

There are other brands of sriracha, named after the coastal city of Si Racha, but in the US the sauce is most commonly associated with Mr Tran’s brand, which is affectionately referred to as “rooster sauce” because of the logo on the bottle, and is made from fermented red chilli, garlic, vinegar, salt and sugar.

There are food blogs with dedicated Sriracha recipes and even a crowd-funded documentary about the sauce made using $20,000 raised on Kickstarter.

So why is it so popular? Celebrated chef David Chang, who opened Momofuku Seiobo at The Star recently, helped fuel its popularity by placing bottles on tables at his New York noodle bar in 2004.

Rooster sauce: Still reigns on supermarket shelves. AFP PHOTO/Frederic J. BROWN

Food magazines have named Sriracha as “ingredient of the year”. Some say it may be just people following the latest trend but the sauce is thinker than many other American-style chilli sauces and it has also been celebrated for its complexity.

“It’s got more going on than other hot sauces, which are just vinegar and heat,” US chef Dale Talde told ABC News.

“The chillies are fermented and it already has garlic in it.”

Are you happy that Sriracha is no longer considered a public nuisance? Share your joy with us on Twitter @newscomauHQ