But did you know that what makes pepper spicy is piperine? The substance that makes ginger spicy is gingerol? The thing that makes raw alliums, like garlic and onions spicy is allicin? So then when we ask what makes horseradish spicy, the answer is obvious: isothiocyanate
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in reply to @johnnemann's post:
Did you know that vanilla taste isn't caused by a single chemical? It's a class of chemicals called vanilloids. Technically, Capsaicin is a vanilloid. Also, vanillin, the vanilloid in vanilla, can be produced in multiple ways, for example it's naturally created in the process of fermenting whiskey. This isn't adding anything I just like the word "vanilloid"
I always wondered if horseradish and wasabi were spicy bc of the same thing (bc they're spicy in the same way I think). I just looked it up and....yeah they are :D i think we should just start calling isothocyanate "nose hurting juice"
wasabi peas. peas dried in a way that makes them flavourless and crunchier tgan the word peas should ever be associated with. horseradish reduced to a fine green powder nobody would dare sell as wasabi alone. together they ensure zero pleasure is derived between the bite and the eyewatering nose nuke, unless biting your tongue by accident is your thang. why did i buy them again‽
Yeah I'm convinced seeing wasabi peas at the store somehow makes me forget how undeniably dreadful actually eating wasabi peas is. I used to buy them every time my family would go shopping for groceries and then come home and eat them until I cried (didn't take long). Thinking about them has me craving them now, thank god I can't eat anything crunchy for a while skhslsndksns
