Like the capsaicin in hot peppers, wasabi has an active molecule (gluconasturtine) with a spicy taste that is also found in horseradish. It is this sulphurous molecule that gives the impression of fire in the mouth. When the wasabi root is crushed, an enzymatic reaction takes place, which gives it this typical taste. Once the fire is extinguished (very quickly), the wasabi produces a “cold taste”, like mint.
Complementary Ingredients
- Capers
- Celery
- Cauliflower
- Ginger
- Kale
- Lime
- Apple
- Cucumber
- Parsley root
Wine & Complementary Drinks
- Albariño
- Furmint
- Riesling
- Sauvignon blanc
- Matcha tea
- Vinho verde
More to discover in the book Taste Buds and Molecules.
RECIPES
Discover the aromatic recipes on the website: www.recettesaromatiques.com by Francois Chartier.