The science behind what makes Sriracha sauce taste so hot


Today’s Video of the Day comes from the American Chemical Society’s Reactions series and features a look at the science behind the very trendy Sriracha sauce.

Sriracha sauce is everywhere these days: on Subway sandwiches, Starbucks wraps, and even Lay’s potato chips. So how exactly did the spicy condiment get so popular? It could be its unique flavor, made up of fresh ground red chilies, salt, garlic, vinegar, and sugar. The intense spice is of course due to the chilis, which contain molecules called capsaicinoids, specifically capsaicin and dihydrocapsaicin.

The reason the Sriracha tastes so hot is because these capsaicinoids trigger the TRPV1 receptor protein in your mouth, which usually only responds to temperatures exceeding 109 degrees Fahrenheit.

By Rory Arnold Staff Writer

Source: American Chemical Society

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