Business Wars The Great Sriracha Feud | If You Can't Stand the Heat | 3
18 snips
Sep 18, 2025 
Joseph Hernandez, Associate Director at Bon Appétit, delves into the booming condiment culture, highlighting sriracha's rise and the emergence of global flavors like gochujang. Nik Sharma, a molecular biologist turned chef, breaks down the science behind spice and our biological reactions to heat. The conversation heats up with a live taste test of various spicy ingredients, revealing the fascinating interplay of flavor, culture, and memory. From hot honey to chili crisp, they explore why we crave that fiery kick!
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Sriracha Opened The Door To Global Condiments
- Sriracha helped mainstream spicy condiments and opened consumers to other global flavors.
- That shift made room for gochujang, chili crisp, and hot honey to enter everyday American cooking.
Banana Ketchup From Childhood
- Joseph Hernandez recalls growing up with banana ketchup in his Filipino home and using it on spaghetti.
- He says the condiment's sweetness also makes a great barbecue sauce.
From Ethnic Aisles To Center Shelves
- Condiments moved from the 'international aisle' into mainstream grocery and hot sauce sections.
- That reclassification makes trying and adopting new flavors far easier for consumers.
