Sriracha fans (did I say fans? I meant addicts) will be happy to know that Sriracha-flavored Pringles are now available exclusively at Walmart.
In case you were wondering, the chips do actually contain hot sauce. The tail end of the ingredients list is as follows:
Contains 2% Or Less of Salt, Sugar, Sodium Diacetate, Rice Flour, Garlic Powder, Dextrose, Monosodium Glutamate, Hot Sauce (Red Peppers, Vinegar, Salt, Garlic), Citric Acid, Natural And Artificial Flavor, Chili Pepper, Disodium Inosinate, Disodium Guanylate, Malic Acid, Apple Cider Vinegar, Paprika Extract (Color), Red 40 Lake.
Yum… Disodium Guanylate. I don’t know what it is. But it sounds tasty!
(Consumerist via The Impulsive Buy)
Sriracha is delicious. Period. But if you’re one of those inquisitive types and you just have to know why that delicious rooster sauce is so good, then you’ll have to check out this new video from Kirk Zamieroski’s YouTube series Reactions. Zamieroski is with the American Chemical Society, and he knows science. Like a lot of science. Case in point, in this Sriracha-themed video, he breaks down what makes the sauce so spicy on a molecular level. Turns out, it has something to do with capsaicinoids. I have no idea what those are, but they sound delicious.
Check out the video after the break…
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Sriracha is pretty flavorful stuff, but what couldn’t stand a little extra oaky punch? This sriracha is aged 1-3 months in a whiskey barrel to add a “long smoky finish” and is currently a kickstarter with 38 days to go to meet its goal. Sosu is looking to raise $20,000 and will likely reach that goal quickly. Check out their kickstarter page where a pledge of $25 will get you a jar of this sauce when it ships in April.
(via Cool Material)
Jelly Belly has a habit of coming out with some unique flavors, but these two new ones take things to another level. Draft Beer and Chocolate Covered Tabasco.
Now, before you have dreams of popping Draft Beer Jelly Bellies to get drunk, I am sad to report that no alcohol is involved. Apparently, they do taste like draft beer so if you want the taste without the buzz, this is the bean for you.
The dark chocolate covered Tabasco beans sound like they’d be fun to pop with drinks. Maybe drop them in your chili infused vodka or you could always hand them off to a friend without telling them what they are…
If Jelly Belly keeps this up, I have a feeling they’re gonna go beyond Bertie Botts’ flavor territory. Which should concern you, since they already make those beans as well.
We’ve all heard the term “an explosion of taste!”, but now we know what such an explosion looks and sounds like.
This audio visual installation called “Sonic Flavourscape” was created by DJ MJ Cole, filmmaker Chris Cairns, prytotechnic designers Machine Shop and Schwartz Flavour Shots.
They rigged several tons of spices in bags and keyed them to explode on certain notes, sending paprika, parsely, basil, clove, cumin seeds, black pepper corns, turmeric, cardamom, chili, coriander, ginger and more up in spicy clouds of gorgeous.
Check it out after the break along with a making-of video.
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Sriracha is coming back, baby! A Huy Fong Foods spokesperson told ABC News that they “plan to resume shipments at the end of the month.” and get the much beloved hot sauce back out on the shelves.
If you’ve been following Sriracha-Gate, then you know that Huy Fong Foods were forced to halt production due to the fumes from the plant, which Irwindale, CA residents likened to tear gas.
While the making of the sauce may be on hold, they’re getting ready to bottle up any of the product they’ve already made and that means we should have Sriracha in time for the Super Bowl.
As to what happens when this shipment runs out, well, we’ll have to see what happens in court.
On an amusing note, Texas State Representative Jason Villalba tweeted to Huy Fong Foods saying, “As a fan of Siracha and an opponent of California over regulation, it’s time to bring this company to Texas. On it!”
Huy Fong Foods has not responded to this offer thus far.
Sweet, spicy, and salty. As far as I’m concerned, that’s a magical combination, and this whiskey sriracha caramel popcorn sounds like it hits all the right notes. Plus, I like a change from plain old buttered popcorn from time to time. Creating this flavored mix requires more effort and you have to remember to soak nuts overnight (oh yeah, there are also cashews), but the end result looks like it’s completely worth the time invested. Popcorn covered in homemade spicy caramel sauce with nuts?! I’ll be in my bunk.
Get the full recipe at Olives for Dinner.
(Sriracha Cookbook via Make)
Say hello to the world’s hottest pepper. Created by Ed Currie of PuckerButt Pepper Co. in South Carolina and tested by the Winthrop University last year, the Carolina Reaper earned its spot in the Guinness Book of World Records in November. The batch averaged 1,569,300 Scoville Heat Units but, incredibly, the hottest individual Reaper tested by the University clocked in at 2.2. million.
Quick comparison info: your standard jalapeño pepper only has a rating of 5,000 Scovilles, the infamous ghost pepper is around 1 million and pepper spray is roughly 2 million.
So, yeah, that’s one hot pepper.
(Associated Press via LA Times via Foodbeast)
While you may fear the coming of the Srirachapocalypse, Kettle Chips may have something to help us weather the storm.
Crunchy Kettle Sriracha Chips should be on shelves in the middle of January, so stock up on your Sriracha now and then you’ll have these chips to tide you over until the Sriracha factory can get things figured out.