In Print: Sriracha Sensation, Deceptive Dishware

The Newscripts blog would like to be closer Internet buddies with our glossy print Newscripts column, so here we highlight what’s going on this week’s issue of C&EN.

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Cock of the walk: Rooster-emblazoned hot sauce garners devoted fan base. Credit: Ttony21 / Wikimedia Commons

Bam! The Newscripts column is kicking things up a notch this week with its profile of Sriracha, the spicy condiment that is turning heads and clearing sinuses all over the world.

As C&EN Associate Editor Andrea Widener explains in her column, Sriracha has a devoted fan base that loves to put the Sriracha rooster logo on everything from iPhone cases to T-shirts. Explaining the hot sauce’s popularity, Andrea says, “Sriracha is the perfect combination of sweet and spicy, but it’s not so hot that only hard-core spice lovers can enjoy it.” What’s more, Sriracha is “a little exotic, since it was first made to be eaten on Vietnamese pho soup, so that draws in the foodies.”

But it turns out not everyone is a fan of the hot sauce. Residents of Irwindale, Calif., are actually suing Sriracha manufacturer Huy Fong Foods for inducing headaches and burning eyes that they believe are caused by the company’s nearby Sriracha plant. It’s the kind of public relations nightmare that could really hurt a product’s popularity … if that product weren’t already so popular. Andrea, for one, has no plans of curbing her Sriracha consumption anytime soon. “I have a bottle at home right now, and it has made a lot of meals better,” she says. Andrea’s love of the condiment has led her to do everything from buying the snack food Sriracha peas, to making Sriracha mac and cheese, to eagerly awaiting the sale of Sriracha candy canes this holiday season. That last part might sound a little crazy, but it’s actually pretty tame compared with the lengths other Sriracha lovers will go to enjoy their favorite condiment. For instance, Andrea doesn’t plan to chug three consecutive bottles of Sriracha in the near future.

Sticking with her culinary theme, Andrea uses the second part of her column to talk about a recent study that found that the color and weight of cutlery can significantly influence a person’s perception of the food they eat. For instance, Andrea says, the study found that people, for some reason, expect food served on blue plates to be salty: a fact that can lead to disappointment if the food is not actually salty. “It makes me think I should get rid of my blue dinner plates,” Andrea jokes.

The researchers also discovered that people perceive food served with metal-colored plastic silverware as tasting worse than food served with differently colored plastic silverware. The researchers posit that this is because eaters were initially fooled by the real-looking cutlery, and when their expectations weren’t met, they expressed similar disappointment in the food they were eating.

As to whether or not her own taste buds would be fooled by such tricks, Andrea doesn’t put on airs. “I like to think I’m special, but I’m sure I would be influenced by color as much as the next person.”

 

Author: Jeff Huber

Jeff Huber is an associate editor at C&EN. He enjoys finding peculiar news stories that make him laugh and/or tilt his head in a thoughtful manner. This hobby has served him well as a contributor to the Newscripts blog.

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2 Comments

  1. Have you not heard of the “blue plate special”? I suspect most of those meals, as served at your local greasy diner, may be salty. Not sure if that’s part of the reason, though!

    • I actually haven’t heard of that, Melody. I wonder if C&EN will cover my expenses for a fact-finding mission to a local greasy spoon so that I can learn more :-)