Sriracha sauce (Huy Fong Foods) Protein: 0g, Vitamin A: 0%, Vitamin C: 0%, Calcium: 0 Iron: 0 Huy Fong Foods Sriracha sauce ranks in the 1,000–2,500 heat units range, above banana pepper and below Jalapeño pepper, on the Scoville scale used to measure the spicy heat of a chili pepper. David Tran began making chili sauces in 1975 in his native Vietnam, where his brother grew chili peppers on a farm north of Saigon. In 1978, the Vietnamese government began to crack down on ethnic Chinese in south Vietnam. Tran and three thousand other refugees crowded onto the Taiwanese freighter "Huey Fong", heading for Hong
An Experimental Enquiry Concerning the Source of the Heat which is Excited by Friction heats of the material machined away and that remaining were the same. Rumford argued that the seemingly indefinite generation of heat was incompatible with the caloric theory. He contended that the only thing communicated to the barrel was motion. Rumford made no attempt to further quantify the heat generated or to measure the mechanical equivalent of heat. Most established scientists, such as William Henry, as well as Thomas Thomson, believed that there was enough uncertainty in the caloric theory to allow its adaptation to account for the new results. It had certainly proved robust and adaptable up to that time.