EVER ACCIDENTALLY MADE a very spicy curry and breathed the steam a little too deep?
That’s what residents around the factory making the iconic Sriracha hot sauce say they experience on a regular basis, thanks to the chilli smells emanating from the plant.
Locals in Irwindale, California have been complaining of burning eyes, irritated throats and headaches. Some people have had to leave their house to escape the smell, according to a lawsuit filed by the city.
Irwindale is asking a judge to stop production at the Huy Fong Foods factory, saying the odour is a public nuisance.
One family was forced to move a birthday party indoors after the strong smell overwhelmed the festivity, Irwindale City Attorney Fred Galante told the Los Angeles Times.
“If they fix it and the odour problems stop, we don’t need this order; but so far the odour complaints continue,” Galante said.
An after-hours call to the company was not immediately returned.
Huy Fong’s green-capped bottles are hugely popular and are a fixture at restaurants around the world. The first Sriracha Festival held in downtown Los Angeles over the weekend drew hundreds of fans. The condiment’s creator, David Tran, was there sporting a T-shirt that said “I put Sriracha on my Sriracha.”
All of the chilli needed for producing the year’s sauce is processed and stored between September and December.