Mike Pomranz
Updated June 11, 2015

It’s a question many people have tried to tackle: Why do we love Sriracha so much? Is it the taste?  Is it the texture? Is it that damn sexy rooster?

Wired took the scientific route in their recent attempt to unravel the spicy sauce’s mystery. In the video above, they look at how Huy Fong Sriracha physically impacts your brain receptors and taste buds.

According to Wired, you love Sriracha because capsaicin affects your trigeminal nerve, while garlic goes to town on your TRPA1 trigeminal receptor. Well, duh. You don’t have to be a rocket scientist to figure that one out. You do have to be some sort of brain scientist, though.

And don’t forget about xanthan gum, which helps the sauce cover your tongue like some sort of taste bud assault team. Who knew you were dumping squeezable science all over your meal?  

Related: Now You Can Get Your Hands on Sriracha Beer 
7 Questions for the Founder of the Sriracha Festival 
3 Strange and Wonderful Hot Sauces

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