Wasabi and radishes and mustard have a different chemical mechanism from peppers for their spice. I had a friend who grew up in India, and has basically no regard for capsaicin, over for dinner one night. We had some radishes out of our garden, and some of them were definitely on the hot side so I warned her. She scoffed and bit off half a good sized radish. She was soon downing iced tea to wash it away and said, oh my god, is that what spicy food is like for you? But capsaicin is oil based and doesn’t wash away so easily.
Very true, the two types of “spiciness” are quite different (wasabi is basically a ten-second flavor blast, whereas capsaicin sticks with you and accumulates). It’s way more that just “mouth hot.”
Wasabi and radishes and mustard have a different chemical mechanism from peppers for their spice. I had a friend who grew up in India, and has basically no regard for capsaicin, over for dinner one night. We had some radishes out of our garden, and some of them were definitely on the hot side so I warned her. She scoffed and bit off half a good sized radish. She was soon downing iced tea to wash it away and said, oh my god, is that what spicy food is like for you? But capsaicin is oil based and doesn’t wash away so easily.
Very true, the two types of “spiciness” are quite different (wasabi is basically a ten-second flavor blast, whereas capsaicin sticks with you and accumulates). It’s way more that just “mouth hot.”
I remember one night, we ordered takeout sushi and got a side of edamame, too.
I wasn’t paying attention and picked up what I thought was a bean that had fallen onto the sushi tray, and just ate it.
It was not a bean.
Mhm. Horse radish