By now, your condiment-imacy with sriracha has grown as hot as the sauce itself. Its sweet and spicy flavor makes the perfect pairing for all of our favorite foods — and yes, that includes dessert.
YouTube science channel Reactions, produced by the American Chemical Society, dove deep into the chemistry behind what makes this beloved hot sauce so tasty.
Sriracha’s spiciness comes from capsaicinoids found in the ground chili peppers that make up the bulk of its base recipe. When our bodies sense the spice, they release pain-relieving bursts of endorphins, similar to the ones your body releases after a long jog.
So even though we’re technically experiencing pain, thanks to endorphins, we’re still able to enjoy the sauce in all its mouth-burning glory. It’s a delicious compromise we’re willing to make.
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