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.
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.