Why do some spicy foods hit hard and fade quickly (wasabi), while others start subtle but build up (flaming hot Cheetos), and others hit hard, stay a long time, and ruin my sleep (lamb vindaloo)?
In: Chemistry
Its worth pointing out that Wasabi (and horseradish) contains a different spicy chemical than chilies.
That’s why you feel wasabi up in your nose, that chemical evaporates much more easily and you end up breathing it out, whereas the chemical that’s in chilies is an oily liquid that doesn’t really evaporate.
These two chemicals also act on different receptors in our mouths, creating different sensations.
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