CHICAGO, IL – DECEMBER 12: Bottles of Sriracha hot chili sauce are shown on December 12, 2013 in Chicago, Illinois. Huy Fong Foods, the maker of Sriracha, says it can’t ship any more of its sauce until next month because in California, where the sauce is produced, the Department of Public Health is now enforcing stricter guidelines that require sauces be held for 35 days before they are shipped. (Photo Illustration by Scott Olson/Getty Images)