In the spicy world of condiments, green isn’t always the envy of the bottle. While we’re urged to embrace all things green for our health and the planet’s sake, the saga of Sriracha unveils a spicy truth: not all greens are created equal. 

Sriracha has temporarily stopped its operations in America!

As devotees of the fiery elixir brace for a saucy apocalypse, it’s clear that the allure of verdant veggies doesn’t extend to peppers destined for hot sauce glory. Who knew that the color wheel wielded such power over our taste buds?

In this spicy soap opera, the jalapeños from Mexico, once hailed as the backbone of Sriracha’s flavor, have staged a color coup, plunging the hot sauce empire into a sea of green despair. 

So, while we’re encouraged to embrace eco-friendly choices and veggie-centric diets, let’s spare a thought for the unsung heroes of condiment culture, where red reigns supreme, and green is just a bitter afterthought.