Saw this post and thought it was the coolest thing ever. Everybody I know loves Sriracha sauce, and now the ACS explains why! I thought this was particularly interesting since we have been discussing how taste works.
http://www.npr.org/blogs/thesalt/2014/02/24/281978831/sriracha-chemistry-how-hot-sauces-perk-up-your-food-and-your-mood
In simplified language, Sriracha contains jalapenos, which are filled with two compounds – capsaicin and dihydrocapsaicin. These compounds bind to the surface of our taste receptors, called TRPV1, which are also activated by high temperatures. When capsaicin and dihydrocapsaicin bind to the receptor surface, they trigger a pain response similar to the one we experience when we touch something hot. To help adjust to the pain, your nervous system also starts a series to soothe the pain. It does this by releasing endorphins, which are morphine-like compounds that produce a natural high and makes our nerves less sensitive.