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.
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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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