The Mindful Kitchen A Taste Sensation
While spicy chilies get their heat from capsaicin, which creates a burning sensation when it touches your tongue, allyl isothiocyanate is released as a vapor. The burn from horseradish is therefore as much about the sensation in your nasal passages as on your tongue. Too much horseradish can leave you hurting, but in the right proportion it can add a spark to savory dishes like roast beef and egg salad, or to a Bloody Mary....