If one were to imagine a hot sauce hall of fame, Sriracha would be a required, essential addition.

Rooster Sauce, as it’s commonly known thanks to the label of Huy Fong Food’s version, is famous not because it’s hot. It’s the balance that makes it such a beloved condiment—sweetness is combined with vinegar and garlic, making Sriracha an excellent compliment to nearly anything. It’s little wonder how it quickly spread across the country and is now found on countertops everywhere, from Bangor, Maine, to sunny San Diego.

Like other hot sauces before it, Sriracha, at least Huy Fong Food’s version, considered to be the standard, can be instantly spotted thanks to its unique packaging. Like spicy stalwarts Tabasco, Huy Fong has made a few changes to its bottle, relying on it as a visual mark of quality and taste. The clear squeeze bottle is practical and showcases the bright hue of the peppers used to make Sriracha. The green top is a playful nod to the star of the sauce and makes the bottle resemble a fat red pepper. Then there’s the proud, illustrated rooster that forms part of the label. “Rooster Sauce,” or “Cock Sauce,” if you’re nasty, served as a convenient nickname for those that couldn’t find a way to pronounce Sriracha.