Curious about why you can sometimes handle the spice of peppers but not the heat of wasabi?
It all has to do with the different receptors on your tongue and nose that get triggered when you eat them.
For chillies, they have capsaicin, an oil that triggers a pain sensor on your tongue called the TRPV1 receptor. Meanwhile, wasabi and mustard have allyl isothiocyanate (AITC), an oil that quickly turns into gas and goes straight into your nose to trigger the TRPA1 receptor.
This is why your tongue burns when you eat peppers, but it feels like only your nose and throat heat up when you eat wasabi.
Wasabi usually becomes more alarming to those with nasal problems such as allergic rhinitis, whereas people who are sensitive to heat in general get the most affected by chili peppers. Those who suffer from both should be wary of both types of spicy foods, however.
Â
Another usual spicy ingredient would be peppercorns, which bring out the alkaloid piperine. This one also triggers the TRPV1, similar to capsaicin.
Â
So remember: While capsaicin and AITC are both oils, capsaicin stays on your tongue for that fiery taste, while AITC evaporates into gas to tickle your nose’s senses.
ÂÂWasabi and chilies developed spiciness as defense mechanisms, but don’t let that stop you from adding a kick to your meals.
ÂÂ
READ:
Small catch, big flavor: Discover puyoy, the spicy, creamy, tiny eel delicacy of Capiz
radar Lifestyle
February 26, 2026
Sulu’s tiyula itum impressed Michelin inspectors despite its unappealing color
Rei Marquez
February 25, 2026
Sephora and TABASCO® team up for a spicy lip gloss collection
radar x TrendWatching.com Editors
January 27, 2026
