ACS chemistry mavens stir up hot sauce science
Friday, February 28, 2014 - 14:00
in Health & Medicine
The chemistry of Sriracha or "rooster" sauce joins the list of topics of interest for the American Chemical Society, which recently delivered a "Reactions" video on the sauce. Huy Fong Foods' Sriracha sauce has attracted much media as well as culinary attention. What is it about this sauce that compels so many people to use it on so many types of food, from pasta to soup to chicken? Why do people actually enjoy the burning sensation of a hot sauce? Where's the enjoyment—and kick? Is it simply the red chilies? The mix of vinegar, garlic, salt and sugar?