Contact: Michael Bernstein
American Chemical Society
Caption: 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. The video is available at http://youtu.be/U2DJN0gnuI8.
Credit: American Chemical Society
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Related news release: The chemistry of Sriracha: Hot sauce science