Sphereracha could disrupt the way you experience everyone's favorite hot sauce

David Ma describes himself as an “advertising writer turned food stylist.” His latest creation, which he calls Sphereracha, may change the way we eat the chili sauce Sriracha.

“For such a widely loved condiment, it seemed like Sriracha was due for something a little fancier,” said Ma. That something is sphereification, or the conversion of liquids into solid spheres.

According to Ma, sphereification is a simple process that involves dropping any liquid into a sodium alginate bath. A chemical reaction occurs, creating solid sphere versions of the desired liquid.

This content is available for Premium Subscribers only.
Already a subscriber? Log in