Sriracha, the odd-tasting savory hot sauce, has a large following among people who swear by the condiment. People who love the sauce may be masochists, experiencing pleasure from pain, according to a new study from the American Chemical Society.
The sauce is packaged in a distinctive clear bottle with a green cap, with a trademark rooster on the front. The commercial version of Sriracha popular in the United States was invented by David Tran. Ingredients include chili peppers, vinegar, garlic, sugar and salt.
American Chemical Society researchers trace the heat in the sauce to a group of chemicals called capsaicinoids, which are present in chilies. Two chemicals in the sauce are capsaicin and dihydrocapsaicin. Each of these react with a type of receptor in the mouth called TRPV1. That structure is designed to detected any temperatures above 109 degrees Fahrenheit.
The capsaicinoids cause a burning sensation, which fools the brain into thinking something hot - like boiling water - has entered the mouth. The brain responds by releasing endorphins, triggering a feeling of euphoria. This natural high, developed as a soothing behavior in the human body, is the ultimate goal of Sriracha lovers, according to the study.
In order to rank heat content of foods, most cooks use the Scoville method. Using this system, a green bell pepper would rank 0 Scoville units (SHU), since it is so mild. Pete's Hot Sauce, another popular condiment, ranks 750 SHU. Tabasco sauce measures between 2,500 and 5,000 SHU, while habanero peppers come in over 350,000 SHU. Sriracha is measured between 1,000 and 2,500 SHU's, making it hotter than Pete's, but milder than Tabasco sauce.
Sriracha was named after the coastal city of Si Racha in Thailand. A similar sauce was developed in that area, where it is mainly used as a dipping sauce for seafood. The ingredient has been available for purchase there since the 1930's. In the United States, it is manufactured by Huy Fong Foods, and is often called Rooster Sauce.
Fans of the hot, sweet, garlic-infused condiment have created a wide variety of food products. These include Sriracha vodka, and a variation of the sauce aged in whiskey barrels. Many people love it in bloody Marys and on noodles, and people have made jams from the ingredient. Cookbooks have been written featuring recipes and uses for the versatile sauce. Sriracha lovers have even created candy canes made with the spicy condiment.
The American Chemical Society has produced a video, offering a light-hearted look at findings about Sriracha.
