[pinkmuffinere]

I don’t mean to say you’re wrong, but the “spice” due to wasabi is a different thing, not due to capsaicin at all. Same with mustard, it’s a similar thing. And then there’s yet another “spice” from the Sichuan peppercorn, again not due to capsaicin. It’s possible that COVID masks some of these but not others.

[spidercat]

I am well aware! That's why my comment says "spiciness from both capsaicin and radishes". :)

I didn't feel like looking up how to spell allyl isothiocyanate when writing my initial comment. Maybe I should have! I've edited it for clarity, since it's an important distinction which adds to why I'm so danged curious about the mechanism behind my friend's temporary inability to perceive pungency. I also see how my original wording may have implied I was conflating the two, so I've expanded on my friend's experience a bit. He experimented with pepper and radish based spice sources in his pantry.

[pinkmuffinere]

oh sorry, not sure how i missed that! totally makes sense though, very remarkable that he lost both!

[kibwen]

> the “spice” due to wasabi is a different thing

But also, outside of Japan, 95% of the time the stuff with your sushi isn't wasabi, it's green-colored horseradish-and-mustard paste.

[spidercat]

But the source of the spiciness is the same, at least: https://en.wikipedia.org/wiki/Allyl_isothiocyanate

[ctoa]

That's also true inside Japan. True wasabi is really hard to grow commercially and thus very expensive.

[alpn]

> 95% of the time the stuff with your sushi isn't wasabi

so unexpected that i had to look it up; turns out you're right: https://chefcoca.com/blogs/food-service-equipment-resources/...

[dyauspitr]

Isn’t wasabi just horseradish. Are you saying the mustard is what makes it not true.

[pinkmuffinere]

> Isn’t wasabi just horseradish

Wasabi and horseradish are different! Horseradish is used as a substitute for wasabi so widely that you definitely can get the impression they are the same. But they are different plants.