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Sriracha hot sauce

CHEMISTRY IN ACTION  This episode a chemistry video series explains why compounds in Sriracha hot sauce and other spicy foods register as heat to the mouth.

American Chemical Society

By Beth Mole

- More than 2 years ago

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Two molecules give Sriracha hot sauce a fiery flavor by tripping a cellular alarm in the mouth that usually signals blazing-hot foods above 42° Celsius.