What’s Inside: The Science of Sriracha’s Fiery Deliciousness

JARREN VINK CHILI Red jalapeños give rooster sauce its heat; they clock in at about 5,000 Scoville units, or around 300 parts per million of mouth-burning capsaicinoids. These molecules bind to a receptor, TRPV1, that shows up on the ends of nerves that lead to the trigeminal nerve, which conveys touch, temperature, and pain. GARLIC […]

















from WIRED » Science http://feeds.wired.com/c/35185/f/661470/s/3de57bcc/sc/14/l/0L0Swired0N0C20A140C0A80Cwhats0Einside0Esriracha0C/story01.htm

via Science News