Wasabi falls right in the middle of the ‘hotness’ scale for peppers.
Here’s what it was like for me:
It was so hot that it felt like my mouth was on fire. The wasabi burned my throat and made me cough uncontrollably as the sensation of heat lingered. I had to drink several glasses of water before the burning sensation subsided.
I definitely would not recommend eating wasabi unless you are a big fan of spicy foods, but then my taste buds can’t handle almost any kind of hot sauce. I enjoy its spicy flavor by adding just a little bit to soy sauce to get that perfect balance of wasabi kick without feeling like my face is going to melt.
Whether you’re sensitive or not, the best way to use wasabi is to bring out the flavor of the food, not overwhelm it.
What makes wasabi hot
Wasabi is a member of the Brassicaceae family, which includes cabbages, horseradish, and mustards. Also known as japanese horseradish, the root of the wasabi plant is used as a spice and has a strong, pungent flavor.
Wasabi is usually grated or ground into a paste of green horseradish and used as a condiment for sushi, sashimi, and other Japanese cuisine.
What makes wasabi hot is the presence of compounds called isothiocyanates – specifically a chemical called allyl isothiocyanate. These compounds are released when the root is grated or ground, and they cause a burning sensation in the mouth. The heat from wasabi can also be felt in the sinuses and nose.
The burning sensation from wasabi is different from the heat produced by chili peppers, which is caused by a different compound called capsaicin.
Wasabi is also known for its anti-inflammatory properties. It has been shown to inhibit the growth of bacteria and reduce inflammation.
Comparing spicy food: how the hotness of peppers is measured
Scoville units are named after Wilbur Scoville, an American pharmacist who developed the Scoville Scale, a measure of the spiciness of hot peppers.
The heat of a pepper is measured on the Scoville Scale, which is a measure of the concentration of capsaicinoids. Capsaicin is the compound that makes peppers hot, and the higher the concentration of capsaicinoids, the hotter the pepper will be.
The Scoville Heat Scale ranges from 0 (for bell peppers) to 16,000,000 (for the hottest peppers). Some common peppers and their Scoville pepper heat index are as follows:
- Bell pepper – 0
- Jalapeno pepper – 2,500 to 8,000
- Serrano pepper – 10,000 to 23,000
- Cayenne pepper – 30,000 to 50,000
- Habanero peppers – 100,000 to 350,000
- Scotch bonnet pepper – 100,000 to 350,000
- Ghost pepper – 1,000,000 to 1,500,000
…and the official hottest pepper:
- Carolina Reaper – 1,400,000 to 2,200,000
Technically speaking, wasabi isn’t a pepper and doesn’t have capsaicin in it, but for the sake of comparison, using scoville heat units wasabi falls somewhere in the middle of the scale, with a heat level of around 50,000. This means that it is not as hot as some peppers, but it is still quite spicy.
Wasabi has antibacterial properties
Wasabi has potent antibacterial properties that can help to inhibit the growth of bacteria. In a study, wasabi was shown to be effective against several types of bacteria, including Staphylococcus aureus, Escherichia coli, and Pseudomonas aeruginosa. The study showed that wasabi was able to kill the bacteria within two minutes of exposure.
The antibacterial properties of wasabi are thought to be due to the presence of compounds called isothiocyanates. These compounds are released when the root is grated or ground, and they have been shown to be effective against a variety of bacteria.
Wasabi has anti-inflammatory properties
Wasabi also has anti-inflammatory properties, which may also contribute to its ability to inhibit the growth of bacteria. In a study, wasabi was shown to reduce inflammation in the skin and reduce the size of bacterial colonies.
These studies suggest that wasabi could be an effective natural antibacterial agent. More research is needed to confirm these findings, but wasabi may be a promising natural solution for preventing the growth of bacteria.
Wasabi has also been shown to inhibit the growth of other types of organisms, including fungi and viruses. In a study, wasabi was shown to kill the influenza virus within 10 minutes of exposure. This suggests that wasabi could be a potential treatment for the flu.
Wasabi has it’s own receptor – and it helped advanced medical research
The wasabi receptor is a protein that binds to wasabi compounds. The receptor is found in the cells of the nose and mouth, and it is thought to be responsible for the burning sensation that is experienced when eating wasabi.
The receptor was first discovered in 2006, when a group of researchers found that it binds to two compounds found in wasabi, 6-methylthiohexyl isothiocyanate and 6-methylthiopurine. The researchers found that the receptor is activated by these compounds, and that it causes the cells to release a chemical called neuropeptide FF.
Neuropeptide FF is a chemical that is involved in pain sensation, and it is thought to be responsible for the burning sensation that is experienced when eating wasabi.
The discovery of the wasabi receptor has led to the development of a new class of painkillers called neuropeptide FF agonists. These drugs are being developed as a treatment for pain, and they are thought to be more effective than traditional painkillers without having the side effects of opioids.
Unfortunately, most wasabi in the U.S. is fake
The vast majority of wasabi paste sold in the U.S. is a mixture of regular horseradish, hot mustard, and green food coloring. Are you as disappointed as I was to learn this? Even most Japanese restaurants don’t use the real deal.
Good news though – Amazon has real wasabi in a paste and a wasabi spice in powder form. You can even get raw wasabi root and make your own authentic wasabi sauce. As an avid gardener and I may try growing some so I can try making my own fresh wasabi.
Even better news – horseradish also has health benefits including possible cancer fighting properties!
Some people worry that wasabi might be toxic, and there is an LD50 toxicity level for allyl isothiocyanate – the amount where half the population would die from ingesting chemical compounds – but it exists in such small quantities in genuine wasabi that wasabi food poisoning has never happened.
Even so, it’s delicious
Overall, wasabi is hot because of the presence of compounds called isothiocyanates. These compounds are released when the root is grated or ground, and they cause a burning sensation in the mouth. Compared to peppers, wasabi falls around the middle of the scale in terms of hotness. Even though it’s a different kind of heat than peppers, wasabi feels like a burning to the tongue and can be felt in the sinuses and nasal passages. Wasabi is also known for its antibacterial and anti-inflammatory properties. More research is needed to confirm these findings, but wasabi may be a promising natural solution for preventing the growth of bacteria and viruses.
Bottom line, it’s hot, but delicious!