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In: Biology
Jalapeños and other peppers get their spice from a chemical called capsaicin. This chemical triggers the same nerves that sense heat, tricking your body into feeling heat.
Wasabi and horseradish get it from allyl isothiocyonate (and others but it’s mainly that). It is fairly inert in solid or liquid form, but is very volatile, meaning it evaporates very easily. As a gas, it is a moderate irritant, and travels to your nose through the back of your throat.
Jalapeños have capsaicin, which is a chemical that is binding to your pain receptors. Wasabi’s spice doesn’t come from capsaicin, it comes from a combinations of chemicals, one of which, “allyl isothiocyanate”, is very easily vaporized. So it gets into your sinuses.
Capsaicin is an oily, sticky molecule that sticks to your tongue and stays there. The chemical compound in wasabi- allyl isothiocyanate-is the opposite. It’s lightweight and volatile, so it gets carried through your mouth and into your nasal passages where it gets trapped and starts burning.
Both flavors are caused by chemical irritants, but different chemical irritants. Chili peppers contain capsaicin, which stimulates heat receptors in mucous membranes, giving the sensation of burning without any actual heat. This compound is stored in the pepper itself and will sit on your tongue/in your mouth, causing irritation.
Wasabi, horseradish, and mustard contain allyl isothiocyanate. Breaking the cell walls of the plant generates a irritating gas that you inhale, which is why you feel it more in your nose/ This is also why it’s important to use fresh wasabi/horseradish, while chili products can stay pungent for years.
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