FOR IMMEDIATE RELEASE | Mon Feb 24 10:32:34 EST 2014

The chemistry of Sriracha: Hot sauce science (video)

WASHINGTON, Feb. 24, 2014 — 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 subject of the American Chemical Society’s latest Reactions video. The video is available at http://youtu.be/U2DJN0gnuI8.

Subscribe to the series at youtube.com/ACSreactions, and follow us on Twitter @ACSreactions to be the first to see our latest videos.

The American Chemical Society is a nonprofit organization chartered by the U.S. Congress. With more than 161,000 members, ACS is the world’s largest scientific society and a global leader in providing access to chemistry-related research through its multiple databases, peer-reviewed journals and scientific conferences. Its main offices are in Washington, D.C., and Columbus, Ohio.

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