Why is the heat you feel from eating horseradish different than the heat you feel from eating hot sauce?
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The best explanation I can give it that there are various degrees of spice. You have earthy, pungent, chili “heat”, sweet, astringent(sour), and a few others. The horseradish belongs to more of the pungent side like wasabi, garlic, or horseradish. They have a different sensation and I believe it’s from the different chemical compounds. For chili they have one called capsaicin which is where the “heat” in the chili spice comes from.
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