Struggled to find your favourite green-lidded, rooster-emblazoned hot sauce recently? Back in April, what’s likely the world’s most popular sriracha brand, Huy Fong, announced it would be halting production until at least September. Not long after, the product began disappearing from shelves, with grocery behemoths Woolworths and Coles confirming they haven’t received any new supplies of the sauce for months, as reported by the Sydney Morning Herald.

It’s not the first time the California-based company, founded in 1980 by Chinese-Vietnamese immigrant David Trang, has hit pause in recent years; since 2017 it’s faced numerous issues with its chilli supply, causing worldwide shortages of the sauce, which is noted for its finely tuned balance of sweet, sour, salty and spicy flavours.

While past shortages have been attributed to drought, low supplies of raw materials, and a falling out with the chilli grower that had been supplying Huy Fong for 30 years, this time around the company has claimed in a statement that this year’s chilli crop is “too green to proceed with production”. The company says this would impact the product’s colour, although it would not “affect the quality and flavour of our sauce”. Regardless, Huy Fong has decided not to go ahead with production.

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The shortages do not seem to have impacted other sriracha producers, though many consumers are loyal to Huy Fong, finding other brands too sweet, too astringent, or lacking the well-balanced heat of the Huy Fong version.

Huy Fong says production will resume after Labor Day in the US (September 2), when its next chilli season begins. In the meantime, plenty of Aussie brands are making their own excellent versions; some with a miso thwack, others zested up with lime and ginger. Here are five to try.

Aussie-made sriracha

Sir Racha Hot Sauce

Chillies grown on the north coast of NSW are fermented with onions, garlic and salt for two weeks, then mixed with vinegar and dehydrated tomato. The final product has the finely tuned acidity and depth beloved by Huy Fong fans; no added sugar means it skirts the sweetness found in many other supermarket sriracha brands. Chilli-lovers can opt for the “hotter” version, with the addition of fresh habanero chillies, or go for a truffle version for an extra-luxe hit.

Mabu Mabu Sriracha

Like all Indigenous-owned company Mabu Mabu’s products, its sriracha stars native ingredients – in this case pepperberries – putting a local spin on the Southeast Asian classic. Expect a mild sauce made in small batches in Naarm (Melbourne) from 100 per cent Australian ingredients.

Mofo Hot Sauce Miso Sriracha

This extra-umami take on sriracha from Western Australian condiment-maker Mofo is thick and spicy, giving a jaunty kick to any meal. Serrano chillies give it a medium-spicy profile.

Three Blue Ducks Sriracha Hot Sauce

This bright red baby from beloved Sydney diner group Three Blue Ducks is made in-house in Byron Bay. Loaded up with chillies, it’s got a medium heat and plenty of backbone thanks to apple cider vinegar and garlic.

Ultra Culture Best Lime Sriracha

Lime is an ideal foil for sriracha’s bright chilli flavours. Melbourne’s Ultra Culture has bottled up a zesty concoction of fire-roasted red peppers and red jalapenos combined with ginger and lime juice for a finished product that adds an extra sour note to the classic scarlet sauce.