(Press-News.org) WASHINGTON, Feb. 24, 2014 — 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.
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The chemistry of Sriracha: Hot sauce science
2014-02-24
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