What’s Inside: The Science of Sriracha’s Fiery Deliciousness
We all love it. We all know it’s superior to others of its kind. We all have traces of it on our keyboards and easy to reach spots for it in our refrigerators. We may have even compared it to Beyonce at one time or another. Here’s the science behind the most supercalifragilistic hot sauce on the block.
Red jalapeños give rooster sauce its heat; they clock in at about 5,000 Scoville units, or around 300 parts per million of mouth-burning capsaicinoids. These molecules bind to a receptor, TRPV1, that shows up on the ends of nerves that lead to the trigeminal nerve, which conveys touch, temperature, and pain.
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