I really love horseradish and wasabi (which I know is generally composed of horseradish outside Japan). I love the burny feeling. But, as I was eating some wasabi peas, it got me to wondering if eating too many of them might cause a *literal *burn. Can horseradish burn your mucus membranes (mouth/nose), or does it just *feel *like burning and will always go away within 15 seconds?
wasabi peas that i see have more mustard than horseradish or wasabi. all of them good.
Allyl isothiocyanates, the class of compounds responsible for the pungency of wasabi, mustard, and horseradish, directly stimulate nerve receptors TRPA1 (also stimulated by menthol) and TRPV1 (also stimulated by capsaicin, the active principle in chili peppers). While there may be some inflammation and irritation, there is no physical burning.
And some like horseradish with their spam.
Reported.
Actually, I bet that would be quite good.
I once ate about 500 grams of wasabi peanuts in one go, and as well as a swollen and painful tongue that subsided after a couple of hours, I couldn’t taste anything for two or three days afterwards. Whatever I’d done healed up eventually but I was quite worried for a while.
That is part of what I was wondering, thanks! Even if it doesn’t cause a burn, there can still be some lasting irritation. I’ll take it easy on the peas
They’re so addictive though!
So now you can have as much as you want at your Seder.
But don’t stint on the Charoses, just in case.
Agreed, but even if I eat the whole bag in one day, it’s only 255g
OK, real simple, it comes down to a few specifics, which are damning in one way or another.
First, is it PURE horseradish of any sort or was it “diluted” by local vendors, who may have substituted another “hot” substance in the “middle”?
As an example, my wife is well documented to blister on contact with oleoresin capsicum, aka, the stuff that makes peppers “hot” to the mouth.
She does NOT react to horseradish (beyond proclaiming it a lousy taste that shan’t be repeated again.)
But, a mere hint of oleoresin capsicum from a “hot pepper” will cause her to blister.
THAT all said, whist well documented, the very chemistry is still not well documented, hence, your answer remains unanswered. All due to a lack of research and funding for research.
It must vary by individual. I can eat nearly a jarful of horseradish in one sitting (and I’m talking pure grated horseradish with a bit of vinegar, not some wimpy cream sauce) and I don’t suffer any ill effects.
I overindulged in wasabi peas a couple of days ago, and my tongue is still suffering from a simultaneous numb and stinging sensation. When Googling my condition, of course the first thing I came across was loss of taste from COVID, but I seem to still be able to taste things. My tongue is just sore. I also came across a mention that overstimulating your taste buds with capsaicin or allyl isothiocyanate can cause temporary production of pain-blocking endorphins that make your tongue feel numb for a few days.
Then I noticed amongst my search results the one true source of all information - The Straight Dope! I would apologize for this act of thread necromancy, but Ognabbit, I’m not sorry! Hopefully my tongue returns to normal in another day or two!
I read somewhere that in India, where the spice level of dishes (Scoville scale) can be hot enough to take your head off, they have very few intestinal parasites because of the parasites can’t take the heat. Just saying that there may be a side benefit to go along with a cost.
I have learned that the cure for overdoing it with curry etc. is not water or beer—it’s dairy. Do like the natives and have some yogurt or if you’d rather, go with ice cream.
Capsaicin is soluble in fat or oil so dairy works on it. The allyl isothiocyanate in horseradish or wasabi is water soluble, so most beverages would help with it, unless you sting your tongue to the point that it decides to go numb for a while, which mine apparently has done.
Good to know. Mrs. L sometimes breaks out the horseradish, which I enjoy as well.
The one time in my life that I decided to make my own horseradish sauce, I made two mistakes. One, I did it indoors, and two, I opened the blender lid and stuck my face right over the jar. Hoo, boy, did THAT clear out my sinuses!
I also had (I kid you not) horseradish haze in my kitchen for a few hours.
There are certain mistakes that one makes only ONCE.
I probably looked like that the first time I tried wasabi, and I only ate a piece about the size of a pea! I found out that the human nasopharyngeal cavity is MUCH larger than anatomical drawings make it look.