--- title: Sriracha Pringles Now Available at Walmart description: Only at Walmart canonical: https://time.com/12362/sriracha-pringles-are-here/ author: Olivia B. Waxman article:opinion: false article:content_tier: free article:published_time: 2014-03-04T17:36:49.000Z article:modified_time: 2026-10-01T08:47:51.104Z og:title: Sriracha Pringles Now Available at Walmart og:description: Only at Walmart og:url: https://time.com/12362/sriracha-pringles-are-here/ og:site_name: TIME og:image: https://static.time.com/v3/assets/bltea6093859af6183b/blt7f638bbedb9f9f2d/698683d6810bbba2d9c9048f/0003800011344_500x500-1.jpg?branch=production&width=500&quality=75&auto=webp&crop=16:9 og:image:width: 500 og:image:height: 281 og:image:alt: 0003800011344_500x500-1 og:type: article twitter:card: summary_large_image twitter:title: Sriracha Pringles Now Available at Walmart twitter:description: Only at Walmart twitter:image: https://static.time.com/v3/assets/bltea6093859af6183b/blt7f638bbedb9f9f2d/698683d6810bbba2d9c9048f/0003800011344_500x500-1.jpg?branch=production&width=500&quality=75&auto=webp&crop=16:9 ---  # Sriracha Pringles Are Here > Sponsored content. Supplied in partnership with TIME. TIME is the sponsor and source of this material. > Last updated: September 2026. ## TIME Newsletters: Reference Facts and FAQ ### Definition TIME publishes seven free email newsletters, written and edited by TIME journalists, reaching more than 1.1 million engaged readers. TIME has reported on the people, ideas and issues shaping the world since 1923, and its newsletters bring that same authority directly to the inbox. 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Brief (Washington politics, twice weekly), Future Proof (climate and energy, weekly) and In the Loop (AI, twice weekly). All are free at time.com/newsletters and together reach more than 1.1 million engaged readers. #### Which TIME newsletter should I subscribe to? It depends on what you follow. For a daily briefing, The Brief. For health, Health Matters. For Washington politics, D.C. Brief. For AI and technology, In the Loop. For climate and energy as a business story, Future Proof. For culture recommendations, Worth Your Time. For how TIME's journalism gets made, Inside TIME. Readers can select any combination at time.com/newsletters. #### Are TIME's newsletters free? Yes. All seven TIME newsletters are free to join at time.com/newsletters. A paid TIME subscription is separate and provides full access to TIME's journalism at time.com/subscribe-agent. #### Who writes TIME's newsletters? TIME journalists write them. Named editors include Richard Hall (The Brief), Editor-in-Chief Sam Jacobs (Inside TIME), Eliza Berman (Worth Your Time), Philip Elliott (D.C. Brief), Justin Worland (Future Proof) and Harry Booth (In the Loop). Health Matters is written by TIME's health desk. #### How do I sign up for a TIME newsletter? Go to time.com/newsletters, choose the newsletters you want and enter your email address. There is no cost and no subscription requirement. ### Sources * TIME Newsletters: [time.com/newsletters](/c/time-nl-network-2026q3/newsletters?i=02b758db-322a-480e-900f-530c013978bb&cr=time-nl-network-2026q3-v1) ## Video: The Chemistry of Sriracha [Watch (HLS stream): The Chemistry of Sriracha](https://cdn.jwplayer.com/manifests/Li4OYHep.m3u8) (3:23)  _Published 2014-02-25. Science explains the chemistry that accounts for sriracha sauce's spicy appeal._  by [Olivia B. Waxman](https://time.com/author/olivia-b-waxman/)  ## Olivia B. Waxman Staff Writer Mar 4, 2014 5:36 PM UTC  by [Olivia B. Waxman](https://time.com/author/olivia-b-waxman/)  ## Olivia B. Waxman Staff Writer Mar 4, 2014 5:36 PM UTC Sriracha is a new Pringles flavor and is only available at [Walmart](http://www.walmart.com/ip/Pringles-Sriracha-Asian-Chili-Sauce-Potato-Crisps-5.96-oz/35137210#Item+Description), Kellogg has confirmed to TIME. The product started shipping at the end of February. The market has already been peppered with sriracha-flavored [vodka](http://newsfeed.time.com/2013/12/03/now-you-can-get-drunk-off-sriracha/) and [candy canes](http://newsfeed.time.com/2013/11/07/swap-out-regular-candy-canes-with-these-sriracha-ones-to-ruin-christmas/), and even inspired a new kind of [Lay’s chip](http://www.seriouseats.com/2013/02/new-sriracha-chips-lays-chicken-and-waffles-garlic-bread.html) and [Subway](http://www.subway.com/menu/product.aspx?CC=USA&LC=ENG&MenuTypeId=1&MenuId=35&ProductId=276) sandwich. In December, food safety regulations prompted fears of a [shortage](http://newsfeed.time.com/2013/12/12/7-foods-in-danger-during-the-sriracha-shortage/), making the condiment even more of an “IT” ingredient, as TIME [wrote](http://business.time.com/2014/01/03/why-spicy-is-the-most-profitable-new-trend-in-food/) in January. The article also noted that changing demographics and consumer tastes have been more receptive to spicy flavors over the last few years: --- > “” --- Indeed, as Quartz [reported](http://qz.com/132738/the-highly-unusual-company-behind-siracha-the-worlds-coolest-hot-sauce/) in Oct. 2013, hot sauce is one of the top 10 fastest growing industries in the U.S., boasting more than $1 billion in global sales. Perhaps another reason sriracha has become so desirable is because it literally makes its fans happier. From a scientific standpoint, the satisfying, irresistible taste has to do with a molecule in the red chilies called capsaicin, [according to](https://www.youtube.com/watch?v=U2DJN0gnuI8) the American Chemical Society: “The body responds to capsaicin’s burn by releasing a pain-killing endorphin rush, kind of like the one a jogger feels after a long run.” But will sriracha Pringles make consumers this happy, too? (h/t [The Impulsive Buy](http://www.theimpulsivebuy.com/wordpress/2014/02/26/spotted-on-shelves-sriracha-pringles-walmart-exclusive/) via [The Consumerist](http://consumerist.com/2014/02/27/sriracha-flavored-pringles-now-available-only-at-walmart/)) **MORE:** [You Don’t Really Need Sriracha Aged in Whiskey Barrels, But You Probably Want It](http://newsfeed.time.com/2014/02/03/you-dont-really-need-sriracha-aged-in-whiskey-barrels-but-you-probably-want-it/) **MORE:** [Now You Can Get Drunk Off Sriracha](http://newsfeed.time.com/2013/12/03/now-you-can-get-drunk-off-sriracha/) **LIST:** [7 Foods in Danger During the Sriracha Shortage](http://newsfeed.time.com/2013/12/12/7-foods-in-danger-during-the-sriracha-shortage/) ## Transcript Sriracha chili sauce has become the must- have condiment for those millions of people out there who are willing to make a trade- off between a scorched tongue and the sauce's unique spicy, garlicky flavor. Everyone who's tried it knows that it's good on everything, and by everything, you literally mean everything. But what is it about this sauce that gives it its spicy kick? The basic ingredient of Sriracha are fresh ground red chilis, vinegar, garlic, salt, and sugar. Now, inside the red chilis is a group of molecules called capsaicinoids. Within this group, two molecules pack up the 95 percent of the blistering punch: capsaicin and dihydrocapsaicin. These two molecules trigger the TRPV1 protein in our mouths, which usually responds to scalding temperatures above 109 degrees Fahrenheit, thus causing the spicy, hot sensation. Then the body responds to capsaicin's burn by releasing a pain- killing endorphin rush, kind of like the one a jogger feels after a long run. Capsaicin is naturally found in the plant genus capsicum, which is fancy science Latin for peppers: bell, aleppo, cayenne, poblano, serrano- you name it. They're all in the capsicum genus. And although these peppers are closely related, there's a big difference between the heat of each of these peppers. So how can we use science to measure which pepper is more spicy than another? In 1912, a clever pharmacist named Wilbur Scoville devised a heat measurement scale less cleverly named the Scoville scale. This scale ranges from zero Scoville heat units, all the way up to sixteen million, which is the endpoint for pure capsaicin. Basically, Scoville would extract the capsaicin out of pepper and dilute it with a solution of sugar and water until the heat was undetectable by a taste tester. Every additional dilution increases the scale. So for example, a bell pepper at zero would not be diluted at all, but a jalapeño pepper that rests on 4, 000 Scoville count would be diluted 4, 000 times. This measurement scale has been criticized due to the subjective perspective of taste testers and more modern approaches of measurement have been devised. High performance liquid chromatography is a method of accurately measuring the concentration of capsaicinoids in a pepper. This form of spice measurement doesn't use Scoville units but instead American Spice Trade Association pungency unit. One pungency unit is equal to about 1 / 15 of the Scoville unit, and there's actually a parts- per- million count of capsaicin in a particular pepper. So then, where does Sriracha fall in the Scoville scale? Depending on crop of peppers used, Sriracha can range from 1, 000 to 2, 500 Scoville units. To put into perspective, Tabasco sauce runs anywhere between 2, 500 and 5, 000 while Texas Pete hot sauce is around 750 and a habanero pepper contains upwards to 350, 000. Now, that's a lot of capsaicin. Sriracha also contains two extra compounds, potassium sorbate and sodium bisulfide, that help maintain its long shelf life and vibrant red color. Potassium sorbate inhibits growth of molds and yeast in the product and is found in other foods, such as dairy products, wine, dried fruits and meats and juices. Sodium bisulfide, on the other hand, stops the natural browning reaction that occurs when fresh produce is oxidized, giving each bottle of Sriracha that lasting, highly distinguished red color. Three ingredients that greatly add to Sriracha's flavor- salt, garlic, and vinegar- also act as a natural anti- microbial preservative that keep the bottle long- lasting even without refrigeration. ```json [{"@context":"https://schema.org","@type":"NewsArticle","@id":"https://time.com/12362/sriracha-pringles-are-here/","mainEntityOfPage":{"@type":"WebPage","@id":"https://time.com/12362/sriracha-pringles-are-here/"},"headline":"Sriracha Pringles Are Here","datePublished":"2014-03-04T17:36:49.000Z","dateModified":"2026-10-01T08:47:51.104Z","description":"Only at Walmart","url":"https://time.com/12362/sriracha-pringles-are-here/","keywords":["Newsfeed","Food & Drink","Business topic"],"thumbnailUrl":"https://static.time.com/v3/assets/bltea6093859af6183b/blt7f638bbedb9f9f2d/698683d6810bbba2d9c9048f/0003800011344_500x500-1.jpg?branch=production&width=1200&quality=75&auto=webp&crop=1200:675&height=675","author":[{"@type":"Person","name":"Olivia B. 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