Buzz
While I enjoy the fiery kick of chili peppers, wasabi is something I find unbearable. Though both are often referred to as “hot” or “spicy,” they produce these sensations through entirely distinct mechanisms. Here’s a breakdown.
You might be familiar with capsaicin, the oily compound found in jalapeños, hot sauce, chili powder, and other spicy foods and condiments made from chili peppers.
Wasabi, mustard, and horseradish contain a different compound called allyl isothiocyanate. (This has no connection to the chemical in mustard gas, which is unrelated but earned its name due to its early preparations reportedly smelling similar to mustard.)
Both compounds affect us similarly: they attach to receptors in our mouth or nose designed to alert the brain to potential harm. While your tongue isn’t actually being harmed, your brain receives a signal as though it were.
The two chemicals primarily interact with different receptors: capsaicin is known for activating TRPV1, which responds to heat, while allyl isothiocyanate binds to TRPA1, which reacts to various chemical irritants. This means they deceive your brain in slightly distinct ways.
Another difference lies in their behavior: capsaicin, an oily molecule, clings to your tongue, allowing the chili pepper sensation to persist until you consume fat-rich foods like yogurt or milk to neutralize it. In contrast, allyl isothiocyanate is more volatile, often rising into your nasal passages. The benefit? After irritating your receptors, it dissipates quickly, making the discomfort from wasabi brief.
