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The Chemistry of Sriracha: Hot Sauce Science

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Published on Feb 24, 2014

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

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