Lollipops, popcorn, hell, even lip balm — there is very little that isn’t made better with a shake of Sriracha. In this video, though, the American Chemical Society explains the science behind why the sauce is just so damn good.
From the capsaicinoids that provides its fiery kick to the compounds that maintain its vibrant red colour, this video explains all the chemistry behind your favourite spicy sauce. The potassium sorbate in there, though, probably isn’t required — it prolongs shelf life, which, if you consume Sriracha at the rate we do, shouldn’t be an issue.