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Why is Sriracha one of the world's most cultishly beloved condiments? This video by YouTube channel Reactions breaks down the chemical components behind the sauce's familiar heat: Namely, capsaicinoid compounds inside the chilis elicit a "spicy hot" sensation similar to that of burning tissue, which releases endorphins in the brain to cut the pain (and create a pleasure response). The video also explains the scientific methods for measuring "spice" and compares Sriracha's heat component to that of other hot sauces. Go, watch:
Video: The Chemistry of Sriracha: Hot Sauce Science
· The Chemistry of Sriracha: Hot Sauce Science [YouTube via The Awl]
· All Sriracha Coverage on Eater [-E-]
