The Chemistry of Sriracha

The Chemistry of Sriracha

The American Chemical Society is going hot for Sriracha, the hot sauce with the rooster… or rather, for the chemistry of capsaicin(oids), which is/are to be found in chile peppers more generally.

As something of an honorary Hunan-person, I can’t quite understand all the fuzz about hot sauces; fresh or pure, just with salt, the chilli is used much better, as it fits, not on anything. The video is a nice primer, nonetheless:

The Oatmeal, if you haven’t noticed, is a bit of a fan of Sriracha, by the way…



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