I always feel that wasabi and horseradish effects the back of my throat and nasal more, whereas the chilli’s and curry’s burn my tongue. What makes the spices react differently to the human body?
In: Biology
Different molecules, different chemistries, but the same sensory receptor.
Wasabi and horseradish get their effect from a volatile sulfur-based compound. This means it’s carried very easily into your nasal passages and throat by normal airflow, where it binds to those receptors and gives you the distinct pungency.
Chili/Currys and similar foods contain oily capsaicin, which binds to the receptors in the mouth and isn’t wafted up into other areas as much.
Wasabi contains compounds that are volatile and break down quickly in the mouth.
Chili peppers contain more fat soluble compounds that easily penetrate the cells of the tongue and activate more pain receptors than wasabi does. So that creates a longer lasting, painful burning sensation.
I don’t want to be that guy, but Its in my nature…Actually wasabi and horse radish are the same thing, unless you get the really expensive real wasabi. But the stuff you get in america I just a horseradish paste.
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