California Puts Brakes on Sriracha Sauce Delivery

New laws keep bottles of spicy condiment from reaching distributors until mid-January

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Lucy Nicholson / Reuters

Bottles of Sriracha hot chili sauce, made by Huy Fong Foods, are seen on a supermarket shelf in San Gabriel, California October 30, 2013.

Fans of spicy Sriracha sauce should consider stockpiling a few bottles after California’s Department of Public Health set out stricter rules for delivery.

According to the Associated Press, Huy Fong Foods will be unable to meet fresh orders until the middle of next month due to new regulations that require bottles of the piquant condiment be held for 30 days before shipping.

The setback comes soon after Huy Fong was sued for emitting “eye-burning odor” from its production facilities in southern California. In November, a judge ordered the firm to cease operations until experts determined how to reduce the pungent emissions.