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---
description: Jimmy Kimmel competes with Scripps National Spelling Bee co champions Vanya Shivashankar and Gokul Venkatachalam
title: Jimmy Kimmel Competes With Scripps National Spelling Bee Champions
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---

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# Watch Jimmy Kimmel Take on The Co-Champions of the Scripps National Spelling Bee


![Olivia B. Waxman](https://static.time.com/v3/assets/bltea6093859af6183b/bltf3c95204947ba81f/6989408e97cdff3ae16b6e48/o_waxman.jpg?branch=production&width=3840&quality=75&auto=webp&crop=1:1)

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[Olivia B. Waxman](/author/olivia-b-waxman/)


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## Olivia B. Waxman


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Staff Writer

Jun 3, 2015 4:03 PM CUT

![Olivia B. Waxman](https://static.time.com/v3/assets/bltea6093859af6183b/bltf3c95204947ba81f/6989408e97cdff3ae16b6e48/o_waxman.jpg?branch=production&width=3840&quality=75&auto=webp&crop=1:1)

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[Olivia B. Waxman](/author/olivia-b-waxman/)


![Olivia B. Waxman](https://static.time.com/v3/assets/bltea6093859af6183b/bltf3c95204947ba81f/6989408e97cdff3ae16b6e48/o_waxman.jpg?branch=production&width=96&quality=75&auto=webp)

## Olivia B. Waxman


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Staff Writer

Jun 3, 2015 4:03 PM CUT

On _Jimmy Kimmel Live_ Tuesday night, the comedian hosted the “Jimmy Kimmel Live Spelling Bee” where he faced off with this year’s co-champions of the Scripps National Spelling Bee, 13-year-old Vanya Shivashankar and 14-year-old Gokul Venkatachalam.

“They won the competition by spelling each other’s names correctly,” Kimmel joked. “Winning the spelling bee is a big deal… you get to hear your name mispronounced by every newscaster in America.”

He made sure he was the funniest person in the room even if he came out looking like the worst speller.

### Photos: An Inside Look at a Sriracha Factory

![Chilies are ground in a mixing machine.](https://static.time.com/v3/assets/bltea6093859af6183b/blt4fc41d36de1496ac/698683e7169ab063aa27815a/sriracha-sauce-factory-photos-001.jpg?branch=production&width=3840&quality=75&auto=webp)

Jalapeno peppers, grown in nearby Ventura County, are crushed inside the Huy Fong Foods factory in Irwindale, Calif. Peter Bohler for TIME

![Lids for Sriracha bottles flow into a large container.](https://static.time.com/v3/assets/bltea6093859af6183b/bltbca51f0f0114d9db/698683e3cd804d4387cc990f/sriracha-sauce-factory-photos-002.jpg?branch=production&width=3840&quality=75&auto=webp)

Sriracha sauce is bottled on site and topped with distinctive bright green caps. Peter Bohler for TIME

![The bottles for Sriracha are made and printed on site. Here, new bottles come off the conveyer belt.](https://static.time.com/v3/assets/bltea6093859af6183b/blt00a4ce3beb642741/698683e3e53abadcb04d14b9/sriracha-sauce-factory-photos-003.jpg?branch=production&width=3840&quality=75&auto=webp)

Sriracha’s trademarked look includes clear bottles printed with white text. Peter Bohler for TIME

![A forklift moves barrels of chili around the warehouse where they are stored until needed for processing into Sriracha, Chili Garlic and Sambal Olek—ground chilis with no added ingredients.](https://static.time.com/v3/assets/bltea6093859af6183b/blt939ba799a30ddb8b/698683e335ba6fdfe4c00c6c/sriracha-sauce-factory-photos-004.jpg?branch=production&width=3840&quality=75&auto=webp)

A forklift moves barrels of crushed chilies stores in the on-site warehouse. Peter Bohler for TIME

![Uncapped barrels of chili are pumped into the mixing room.](https://static.time.com/v3/assets/bltea6093859af6183b/blt13a4d7ec49f20523/698683e4cd6848825c0936d5/sriracha-sauce-factory-photos-005.jpg?branch=production&width=3840&quality=75&auto=webp)

Crushed chilies are eventually mixed with sugar, salt, garlic and vinegar to make Sriracha. Peter Bohler for TIME


![Sugar and powdered garlic are added to the mixture, which is ground again into Sriracha.](https://static.time.com/v3/assets/bltea6093859af6183b/blt7422733b14da9f9c/698683e4e8524b244b601a48/sriracha-sauce-factory-photos-006.jpg?branch=production&width=3840&quality=75&auto=webp)

Sugar and powdered garlic are added to the mixture, which is ground again into Sriracha. Peter Bohler for TIME

![Bottles of Sriracha being filled. When CEO and founder David Tran started making chili sauce in Vietnam, he and his family hand-filled bottles with spoons.](https://static.time.com/v3/assets/bltea6093859af6183b/blt3f92f5bab3974e5f/698683e4d0b6f25d42303137/sriracha-sauce-factory-photos-007.jpg?branch=production&width=3840&quality=75&auto=webp)

Bottles of Sriracha being filled. When CEO and founder David Tran started making chili sauce in Vietnam, he and his family hand-filled bottles with spoons. Peter Bohler for TIME

![Filled and capped bottles of Sriracha come off the assembly line and are organized for boxing.](https://static.time.com/v3/assets/bltea6093859af6183b/blt2eebe6ef2cb03236/698683e5e53aba4c334d14bd/sriracha-sauce-factory-photos-008.jpg?branch=production&width=3840&quality=75&auto=webp)

Filled and capped bottles of Sriracha move along an assembly line on their way to be boxed and shipped. Peter Bohler for TIME


![A machine boxes Sriracha for shipping.](https://static.time.com/v3/assets/bltea6093859af6183b/blt75c709423748283e/698683e5d0b6f2874d30313c/sriracha-sauce-factory-photos-009.jpg?branch=production&width=3840&quality=75&auto=webp)

A machine boxes Sriracha bottles that will end up in restaurants and on grocery store shelves. Peter Bohler for TIME

![A worker adds steel supports to a pallet of barrels. The supports allow Huy Fong to stack the barrels on top of each other without the weight of the chili crushing the barrels.](https://static.time.com/v3/assets/bltea6093859af6183b/bltc773ac376a96d029/698683e506f2c1a61a32db42/sriracha-sauce-factory-photos-010.jpg?branch=production&width=3840&quality=75&auto=webp)

A worker adds steel supports to a pallet of barrels. The supports allow Huy Fong Foods to stack chili-filled barrels five layers high. Peter Bohler for TIME

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