Sriracha has a following like no other hot sauce, and it’s easy to understand why once you try it (and subsequently become addicted to it). Hypebeast shot this video with Huy Fong Foods founder David Tran that takes you inside the deceptively simple Sriracha-making process.

Below are a few fascinating Sriracha facts that Tran drops in this video:

Huy Fong is the name of the boat that carried David Tran from Vietnam to Hong Kong.

Tran started the company in 1980, and the first batches of sriracha were lovingly hand-packed by spooning the sauce into bottles.

The recipe hasn’t changed since the beginning, except that the chilies keep getting spicier. Tran wants them to keep getting even spicier than they are now.

Huy Fong uses peppers from only one farm that’s about three to four hours away from the plant, so they can control quality and process the fresh chilies as soon as possible after harvesting.

Chilies are washed immediately, then preserved with a mixture of vinegar, salt, and minced garlic before being stored in barrels.

Fresh chilies are harvested only once a year, so that’s an entire year’s worth of sriracha.

The name “Sriracha” comes from a Thai seaside town called Sriracha.

Tran chose a green cap for the bottles to represent a fresh chili stem.

[via Design Taxi]

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