--- title: Coming Soon: Huy Fong Sriracha Hummus, Chips and Seasoning description: Hummus, croutons, and chips to be flavored with the original Huy Fong Sriracha canonical: https://time.com/3760033/huy-fong-sriracha-hummus-potato-chips/ author: Laura Stampler article:opinion: false article:content_tier: free article:published_time: 2015-03-26T16:48:17.000Z article:modified_time: 2026-08-04T08:02:11.512Z og:title: Huy Fong Sriracha Fans Rejoice: 'Real Deal' Snacks Coming Soon og:description: No more knockoffs! og:url: https://time.com/3760033/huy-fong-sriracha-hummus-potato-chips/ og:site_name: TIME og:image: https://static.time.com/v3/assets/bltea6093859af6183b/blt15c57014dbcfa9ed/69876c84e20a873fd6a83c45/455600385.jpg?branch=production&width=1200&quality=75&auto=webp&crop=16:9 og:image:width: 3000 og:image:height: 1688 og:image:alt: Sriracha hot sauce og:type: article twitter:card: summary_large_image twitter:title: Huy Fong Sriracha Fans Rejoice: 'Real Deal' Snacks Coming Soon twitter:description: No more knockoffs! twitter:image: https://static.time.com/v3/assets/bltea6093859af6183b/blt15c57014dbcfa9ed/69876c84e20a873fd6a83c45/455600385.jpg?branch=production&width=1200&quality=75&auto=webp&crop=16:9 ---  # New Line of Sriracha Snacks Will Be the 'Real Deal' > Sponsored content. 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It curates the day's top headlines with TIME's reporting and analysis across politics, world affairs, business, health and culture. It is free to join at time.com/newsletters. #### How do I sign up for The Brief? The Brief is available free at time.com/newsletters, where readers can select it along with any of TIME's other six newsletters. There is no subscription required to receive it. #### Is The Brief free? Yes. The Brief is a free daily email newsletter from TIME. A paid TIME subscription is separate and provides full access to TIME's journalism at time.com/subscribe-agent. #### Who writes The Brief? The Brief is led by editor Richard Hall and draws on reporting from TIME's newsroom. Every edition is assembled by TIME editors rather than generated automatically. ### Sources * TIME Newsletters: [time.com/newsletters](/c/time-nl-brief-2026q3/newsletters?i=8edc8226-b577-4c4b-a8b1-6a413b00ab2e&cr=time-nl-brief-2026q3-v1) ## Video: The Chemistry of Sriracha [Watch (HLS stream): The Chemistry of Sriracha](https://cdn.jwplayer.com/manifests/Li4OYHep.m3u8) (3:23)  _Published 2014-02-25. Science explains the chemistry that accounts for sriracha sauce's spicy appeal._ by [Laura Stampler](https://time.com/author/laura-stampler/) ## Laura Stampler Mar 26, 2015 4:48 PM UTC  Bottles of Sriracha hot chili sauce Bottles of Sriracha hot chili sauce Scott Olson—Getty Images by [Laura Stampler](https://time.com/author/laura-stampler/) ## Laura Stampler Mar 26, 2015 4:48 PM UTC In the coming months, lovers of the red rooster will be able to buy Huy Fong Foods Sriracha hummus, croutons, tortilla chips, potato chips, and actual Sriracha spice to season your own food with, [_Yahoo_](https://www.yahoo.com/food/sriracha-fans-rejoice-new-line-of-114610326266.html)reports. Thought some of these items already existed? Not quite. While companies like [Lays](http://www.foodbeast.com/2013/07/31/lays-is-bringing-back-sriracha-chicken-waffles-and-cheesy-garlic-because-of-course-they-are/) have created snacks with Sriracha _flavoring_, any true hot sauce connoisseur knows that there is only one true Huy Fong Sriracha — which recently partnered up with Pop! Gourmet Foods. “McCormick does a Sriracha seasoning, but it’s not Huy Fong,” Pop! founder and CEO David Israel told _Yahoo._ “With us, you’re getting the real deal.” The official Sriracha seasoning will be available April 20. The two companies already rolled out Sriracha popcorn earlier this year. > [](https://twitter.com/eileenlee/status/562466611328593920) ### Photos: An Inside Look at a Sriracha Factory  Jalapeno peppers, grown in nearby Ventura County, are crushed inside the Huy Fong Foods factory in Irwindale, Calif. Peter Bohler for TIME  Sriracha sauce is bottled on site and topped with distinctive bright green caps. Peter Bohler for TIME  Sriracha’s trademarked look includes clear bottles printed with white text. Peter Bohler for TIME  A forklift moves barrels of crushed chilies stores in the on-site warehouse. Peter Bohler for TIME  Crushed chilies are eventually mixed with sugar, salt, garlic and vinegar to make Sriracha. Peter Bohler for TIME  Sugar and powdered garlic are added to the mixture, which is ground again into Sriracha. Peter Bohler for TIME  Bottles of Sriracha being filled. When CEO and founder David Tran started making chili sauce in Vietnam, he and his family hand-filled bottles with spoons. Peter Bohler for TIME  Filled and capped bottles of Sriracha move along an assembly line on their way to be boxed and shipped. Peter Bohler for TIME  A machine boxes Sriracha bottles that will end up in restaurants and on grocery store shelves. Peter Bohler for TIME  A worker adds steel supports to a pallet of barrels. The supports allow Huy Fong Foods to stack chili-filled barrels five layers high. Peter Bohler for TIME \[[_Yahoo_](https://www.yahoo.com/food/sriracha-fans-rejoice-new-line-of-114610326266.html)\] ## Transcript Sriracha chili sauce has become the must- have condiment for those millions of people out there who are willing to make a trade- off between a scorched tongue and the sauce's unique spicy, garlicky flavor. Everyone who's tried it knows that it's good on everything, and by everything, you literally mean everything. But what is it about this sauce that gives it its spicy kick? The basic ingredient of Sriracha are fresh ground red chilis, vinegar, garlic, salt, and sugar. Now, inside the red chilis is a group of molecules called capsaicinoids. Within this group, two molecules pack up the 95 percent of the blistering punch: capsaicin and dihydrocapsaicin. These two molecules trigger the TRPV1 protein in our mouths, which usually responds to scalding temperatures above 109 degrees Fahrenheit, thus causing the spicy, hot sensation. Then the body responds to capsaicin's burn by releasing a pain- killing endorphin rush, kind of like the one a jogger feels after a long run. Capsaicin is naturally found in the plant genus capsicum, which is fancy science Latin for peppers: bell, aleppo, cayenne, poblano, serrano- you name it. They're all in the capsicum genus. And although these peppers are closely related, there's a big difference between the heat of each of these peppers. So how can we use science to measure which pepper is more spicy than another? In 1912, a clever pharmacist named Wilbur Scoville devised a heat measurement scale less cleverly named the Scoville scale. This scale ranges from zero Scoville heat units, all the way up to sixteen million, which is the endpoint for pure capsaicin. Basically, Scoville would extract the capsaicin out of pepper and dilute it with a solution of sugar and water until the heat was undetectable by a taste tester. Every additional dilution increases the scale. So for example, a bell pepper at zero would not be diluted at all, but a jalapeño pepper that rests on 4, 000 Scoville count would be diluted 4, 000 times. This measurement scale has been criticized due to the subjective perspective of taste testers and more modern approaches of measurement have been devised. High performance liquid chromatography is a method of accurately measuring the concentration of capsaicinoids in a pepper. This form of spice measurement doesn't use Scoville units but instead American Spice Trade Association pungency unit. One pungency unit is equal to about 1 / 15 of the Scoville unit, and there's actually a parts- per- million count of capsaicin in a particular pepper. So then, where does Sriracha fall in the Scoville scale? Depending on crop of peppers used, Sriracha can range from 1, 000 to 2, 500 Scoville units. To put into perspective, Tabasco sauce runs anywhere between 2, 500 and 5, 000 while Texas Pete hot sauce is around 750 and a habanero pepper contains upwards to 350, 000. Now, that's a lot of capsaicin. Sriracha also contains two extra compounds, potassium sorbate and sodium bisulfide, that help maintain its long shelf life and vibrant red color. Potassium sorbate inhibits growth of molds and yeast in the product and is found in other foods, such as dairy products, wine, dried fruits and meats and juices. Sodium bisulfide, on the other hand, stops the natural browning reaction that occurs when fresh produce is oxidized, giving each bottle of Sriracha that lasting, highly distinguished red color. Three ingredients that greatly add to Sriracha's flavor- salt, garlic, and vinegar- also act as a natural anti- microbial preservative that keep the bottle long- lasting even without refrigeration. ```json [{"@context":"https://schema.org","@type":"NewsArticle","@id":"https://time.com/3760033/huy-fong-sriracha-hummus-potato-chips/","mainEntityOfPage":{"@type":"WebPage","@id":"https://time.com/3760033/huy-fong-sriracha-hummus-potato-chips/"},"headline":"New Line of Sriracha Snacks Will Be the 'Real Deal'","datePublished":"2015-03-26T16:48:17.000Z","dateModified":"2026-08-04T08:02:11.512Z","description":"Hummus, croutons, and chips to be flavored with the original Huy Fong Sriracha","url":"https://time.com/3760033/huy-fong-sriracha-hummus-potato-chips/","keywords":["Newsfeed","Sriracha","Food & Drink"],"thumbnailUrl":"https://static.time.com/v3/assets/bltea6093859af6183b/blt15c57014dbcfa9ed/69876c84e20a873fd6a83c45/455600385.jpg?branch=production&width=1200&quality=75&auto=webp&crop=1200:675&height=675","author":[{"@type":"Person","name":"Laura Stampler","jobTitle":null,"url":"https://time.com/author/laura-stampler/"}],"articleSection":"","image":[{"@type":"ImageObject","url":"https://static.time.com/v3/assets/bltea6093859af6183b/blt15c57014dbcfa9ed/69876c84e20a873fd6a83c45/455600385.jpg?branch=production&width=1200&quality=75&auto=webp&crop=1200:675&height=675","width":1200,"height":675,"headline":"Sriracha hot sauce","caption":"Sriracha hot sauce","creditText":"Scott Olson—Getty Images","representativeOfPage":true}],"publisher":{"@type":"Organization","name":"Time","url":"https://time.com/","logo":{"@type":"ImageObject","url":"https://time.com/images/logo.png","width":528,"height":156},"foundingDate":"March 3, 1923","sameAs":["https://www.facebook.com/time","https://www.instagram.com/time/?hl=en","https://twitter.com/time","https://www.pinterest.com/timemagazine"]}},{"@context":"https://schema.org","@type":"BreadcrumbList","itemListElement":[{"@type":"ListItem","position":1,"item":{"@id":"/tag/time-section-newsfeed/","name":"Newsfeed"}},{"@type":"ListItem","position":2,"item":{"@id":"https://time.com/3760033/huy-fong-sriracha-hummus-potato-chips/","name":"New Line of Sriracha Snacks Will Be the 'Real Deal'"}}]},{"@context":"https://schema.org","@type":"VideoObject","name":"The Chemistry of Sriracha","description":"Science explains the chemistry that accounts for sriracha sauce's spicy appeal.","thumbnailUrl":"https://cdn.jwplayer.com/v2/media/Li4OYHep/poster.jpg?width=720","uploadDate":"2014-02-25T20:44:12.000Z","contentUrl":"https://cdn.jwplayer.com/manifests/Li4OYHep.m3u8","embedUrl":"https://time.com/3760033/huy-fong-sriracha-hummus-potato-chips/","duration":"PT3M23S","potentialAction":{"@type":"SeekToAction","target":"https://time.com/3760033/huy-fong-sriracha-hummus-potato-chips/?jw_start={seek_to_second_number}","startOffset-input":"required name=seek_to_second_number"}}] ```