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. View the video below.
The Chemistry of Sriracha: Hot Sauce Science
Forget ketchup and mustard — Sriracha might be the world's new favorite condiment.
Written byAmerican Chemical Society
| 1 min read
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