The Science of Sriracha
Sriracha sauce from Huy Fong Foods on sale during the grand opening of a Wal-Mart Stores Inc. location in the Chinatown neighborhood of Los Angeles, California, U.S., on Thursday, Sept. 19, 2013. Photographer: Patrick T. Fallon/Bloomberg
In the spirit of telling you far more than you wanted to know, here’s the science behind that sweet chilli sauce that’s been made into a documentary, found in damn near every recipe, and is now barrel aged for some reason.
