The Chemistry of Sriracha: Hot Sauce Science

This week Reactions is giving you a nice helping of Sriracha science! Here's the chemistry behind hot sauce. Forget ketchup and mustard -- Sriracha might be the world's new favorite condiment. Beloved by millions for its unique spicy, garlicky, slightly sweet flavor, the chemistry of "rooster sauce" is the focus of our latest video. Subscribe! http://bit.ly/ACSReactions Video by Kirk Zamieroski Series created by Adam Dylewski Produced by the American Chemical Society