The Chemistry of Sriracha: Hot Sauce Science - Reactions
submitted by Larry Bartley
on 03/04/14
1
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. Video by Kirk Zamieroski Series created by Adam Dylewski Produced by the American Chemical Society
