When people put chili peppers in their mouths, many people may say, "It's so cool," or "It's so spicy." At this time, there will be a kind of fire in the mouth, as if a mouth can spew out 80 degrees of heat.
And when people put mustard into their mouths, why did they say: "Good head..." First the nasal cavity felt the stirring of the heart, and then a sour and refreshing force rushed straight to the Tianling Cover, making many people who tasted mustard for the first time suddenly "eat and lose", and the whole person directly shut down at that moment.
Peppers or mustard, they are obviously "fierce" enough, why is one dedicated to the mouth, the other prefers the nasal cavity, specializing in the spicy nose? The difference behind this is that they have different "emotional orientations".
In other words, chili can only meet possible true love in the mouth. And the feelings of mustard can only be sublimated through the nasal cavity. Doesn't that sound ridiculous? Please listen to me.
In daily life, it doesn't matter whether it is mustard oil, mustard powder or mustard sauce, they all come from the mustard family. The mustard family has three brothers, namely wasabi, wasabi and horseradish, don't look at them all belong to the cruciferous family, but their value is very different. On weekdays, we eat mustard powder and mustard oil, mainly made from mustard seeds.
Relatively speaking, mustard oil and mustard powder made from mustard seeds are a little milder in taste. Although I choke my nose, the feeling of choking my nose comes and goes quickly. In terms of price, it is even more moderate. In life, such as mustard oil for mixing vegetables, mustard sauce smeared in hot dogs, is mainly made from this mustard seed.
The picture shows mustard seeds
Compared with the value of mustard, the value of wasabi is much more "noble". How expensive is it? The high-quality wasabi root needed to make green mustard is about 100 grams, and the price can reach 36 yuan. Note that this is only the price of 100 grams of aquatic wasabi. Of course, the price of wasabi grown in different places varies.
As for why isabi worth so much? There are mainly 3 reasons: first of all, the wasabi suitable for green mustard, at least 3 years to grow to pick, the growth cycle is long, the price is naturally high; secondly, the wasabi plant is too squeamish, the growth environment has extremely high requirements, so not everywhere can be planted, the so-called rarity is expensive, the price is naturally high; finally, the wasabi's choking feeling is longer and more delicate. However, it's like drinking red wine, you have to be able to taste it, and the average person can't distinguish the subtle difference between wasabi and horseradish.
Wasabi
Usually, the kind of green mustard that we eat at high-end Japanese food stores is a mustard sauce made from the powder made from this wasabi root. However, you may have questions, the tubular green mustard I buy on weekdays is not so expensive? That's because the tubular green mustard sauce eaten on weekdays is not made from wasabi root flour, but from horseradish, a distant cousin of wasabi.
The origin of horseradish is Europe, and it is also possible to make "green mustard sauce" with it, so it is also called "wasabi". But the problem is, its roots are off-white, and the mustard sauce that is supposedly made is not green, so how did it end up green? The answer is that in order to be on par with the noble wasabi "cousin", horseradish is naturally dyed green.
horseradish
The tubular green mustard we buy on weekdays is actually made of horseradish, so the price is very cheap. This kind of "green mustard spicy" made of horseradish has a more "top-notch" and rough taste. Therefore, for the eaters who love green mustard, they often prefer this kind of "green mustard spicy". And the Japanese sushi that we often go to the ordinary Japanese food restaurant, the green wasabi smeared on the top, is also this kind of "green wasabi spicy"
The identities of the "three brothers" of mustard sauce have been introduced here, and they are wasabi, wasabi and horseradish. Next, we will uncover the secret behind why mustard chokes its nose and is indifferent to its mouth.
The reason mustard is specifically on the nose is simple, because you "hurt" it! What do you mean by that? Whether it is mustard seeds, wasabi or horseradish, they are actually very gentle and not "fierce". However, there are two substances hidden in their bones, namely glucosinolates and glucose enzymes. Under normal circumstances, this pair of "little lovers" are separated by one side and will never have the opportunity to meet.
However, when you press mustard seeds, wasabi, and horseradish to the ground and rub them, the gap between glucosinolates and glucosinose, that is, their original cellular structure, is destroyed, the two substances suddenly meet, and the feelings that erupt in an instant can be described as uncontrollable, and they quickly combine with each other.
Subsequently, as soon as you touch water, including water molecules in the air or your saliva, a hydrolysis reaction occurs instantaneously, producing a substance called isothiocyanate, which is volatile and strongly pungent. Therefore, the mustard does not stay in the mouth, but immediately turns into a gas that chokes the nose and goes straight to your Tianling Cover. ah! At that moment, it was on top!
This is why mustard is "spicy nose" but not spicy mouth, because their love is sublimated and vaporized along the nasal cavity. So, why is chili pepper hot in the mouth but not spicy in the nose? Is it because Chili pepper is too "straight" to meet true love?
If mustard is regarded as a "love sublimationist", then chili pepper is a typical otaku and otaku, why do you say so? The reason is simple, because the love of chili peppers is a bit "petty bourgeois" and does not look at the most saliva in the mouth. Therefore, when the pepper is threatened, even if you are burned to death, no amount of water can reduce the burning sensation in the mouth.
As for why there is a burning sensation in the mouth, it is mainly because the pepper contains a capsaicin substance, which can successfully activate a unique pain receptor on our mouth and skin, so that we will have a burning pain when eating pepper. Of course, as long as this feeling is controlled to a certain extent, we will have a very spicy, very refreshing, very satisfying feeling.
At this time, if you want to extinguish the fire of the pepper, you can't use water, because the pepper does not look at the water without "petty bourgeoisie", or even rejects the water. Peppers are more fond of oils than water. Among them, milk happens to contain oil-friendly protein, and once combined with chili peppers, it can capture the "heart" of chili peppers in an instant, so that the fiery heat of chili peppers is extinguished instantly. Therefore, if you want to relieve the spicy, you must drink milk, not water.
For chili peppers and mustard, why one loves "spicy mouth" and one loves "spicy nose", is it clear to everyone? This is Kumi mushroom, a place to share popular science knowledge. If you like our knowledge, please remember to "like", "favorite", "forward", thank you again.