New California health department rules could mean a Sriracha shortage until mid-January. According to the Los Angeles Times, the states Department of Public Health is enforcing stricter rules that mean the hot sauce (along with Huy Fongs chili garlic and sambal oelek sauces) must be held for 30 days after between production and shipping. While so far, there are no details about how new this policy is or what caused the change, it means that Huy Fong wont have new stock until next month, company COO Donna Lam told the San Jose Mercury News.
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