While snack traditionalists cling desperately to their ketchup and mustard, those possessing progressive taste buds have succumbed to the spicy siren song of Sriracha. What sorcery is this? It’s not magic — it’s chemistry.
In the latest video from Bytesize Science’s wonderfully informative Reactions YouTube channel, we’re digging much deeper than spices, heat and garlic, down into the very molecules that make hot peppers hot and the weak-willed eater cower in their booth.
