05 Mar 2014 The chemistry of Sriracha: Hot sauce science

Forget ketchup and mustard — Sriracha might be the world’s new favourite condiment. Beloved by millions for its unique spicy, garlicky, slightly sweet flavour, the chemistry of “rooster sauce” is the subject of this American Chemical Society’s video.

Sriracha is a type of hot sauce made from a paste of chili peppers, distilled vinegar, garlic, sugar, and salt. It is named after the coastal city of Si Racha, in the Chonburi Province of Eastern Thailand, where it was possibly first produced for dishes served at local seafood restaurants.

Perhaps another reason sriracha has become so desirable is because it literally makes its fans happier. From a scientific standpoint, the satisfying, irresistible taste has to do with a molecule in the red chilies called capsaicin, according to the American Chemical Society: “The body responds to capsaicin’s burn by releasing a pain-killing endorphin rush, kind of like the one a jogger feels after a long run.” 

Heat is trending… According to a report from Technomic, and food and beverage consulting firm, more than half of consumers (54%) said that hot or spicy foods are appealing, compared to 48% in 2011 and 46% in 2009. Younger diners ages 18 to 34 were most likely to crave spicy menu items, but polls indicate that spicier foods are hotter across nearly all age demographics.

Indeed, as Quartz reported in Oct 2013, hot sauce is one of the top 10 fastest growing industries in the US, boasting more than $1-billion in global sales.

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