Not even the lack of a trademark can cool sales of the original Sriracha

Lee Kum Kee Sriracha Chili sauce, left, the original Sriracha made by Huy Fong Foods, and Kroger’s Sriracha.   (Kirk McKoy / Los Angeles Times)

David Tran, who operates his family-owned Huy Fong Foods out of a 650,000-square-foot facility in Irwindale, doesn’t see his failure to secure a trademark for his Sriracha sauce as a missed opportunity. He says it’s free advertising for a company that’s never had a marketing budget.  (Irfan Khan / Los Angeles Times)

Huy Fong Foods did not trademark its Sriracha sauce, and many copycats are flooding the market. Lee Kum Kee Sriracha Chili sauce, left, Huy Fong’s original Sriracha and Kroger’s Sriracha chili sauce.   (Kirk McKoy / Los Angeles Times)

Peppers are unloaded from a truck into the factory where Sriracha sauce is made in Irwindale.   (Anne Cusack / Los Angeles Times)

A worker watches extraction of sauce from the barrels to make three Huy Fong sauces, the Sriracha, the sambal and the chili garlic sauce.   (Irfan Khan / Los Angeles Times)