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…