Inspired by the hot and spicy thread - what would you call wasabi? It’s ‘hot’ in a certain way, but I’d never describe it as spicy - what’s a good adjective in your book?
cymro
Expensive? It’s $75 a pound out here, and this is where it’s grown.
The whole radish/cabbage family has that unique kind of vapor-hot. I think of it as vegetable volatility. It doesn’t affect your tongue, but the cavities in your head. Mustard is in the same family (cruciferous?), so I wonder if that’s how mustard gas feels.
Howbout that: cruciferous hot?
My family always called the Wasabi-horseradish-mustard effect “Nasal-hot”
Well actually, we called the effect “nasal-heat” and the actual food was described as nasal-“hot”
I describe it as “the wasabi train comin’ through,” but that may not work for you.
Oiless spice?
Sinus-clearing hot.
That’s the flavour of real Wasabi, which is served fresh and grated onto food. The Wasabi in tubes/cans etc. is a bright green fake made from regular Horseradish and Mustard seeds.
How about isothiocyalicious
PS: Where can you get fresh wasabi root in Seattle?