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Wasabi (Japanese: ワサビ, わさび, or 山葵, pronounced) or Japanese horseradish (Eutrema japonicum [3] syn. Wasabia japonica) [4] is a plant of the family Brassicaceae, which also includes horseradish and mustard in other genera. The plant is native to Japan, the Russian Far East [1] including Sakhalin, and the Korean Peninsula.
Wasabi is a member of the family Brassicaceae, which includes cabbages, horseradish and mustard. Known as "Japanese horseradish", its root is used as a spice and has an extremely strong flavour. Its hotness is more akin to that of a hot mustard than the capsaicin in a chili pepper , producing vapors that irritate the nasal passages more than ...
Wasabi, a plant often used in Japanese cuisine, may have a positive effect on memory. Researchers found that consuming wasabi extract saw “significant” boosts in two aspects of cognition ...
Horseradish (Armoracia rusticana, syn. Cochlearia armoracia) is a perennial plant of the family Brassicaceae (which also includes mustard, wasabi, broccoli, cabbage, and radish). It is a root vegetable , cultivated and used worldwide as a spice and as a condiment .
The colorless oil is responsible for the pungent taste of cruciferous vegetables such as mustard, radish, horseradish, and wasabi. This pungency and the lachrymatory effect of AITC are mediated through the TRPA1 and TRPV1 ion channels. [1] [2] [3] It is slightly soluble in water, but more soluble in most organic solvents. [4]
By 2013, the T'Sou-ke community was developing community greenhouses to grow peppers, tomatoes, and eventually a cash crop of wasabi (Japanese horseradish) for export. [17] The ultimate result hoped for is a "zero-mile diet". [17] In 2014, 15,000 wasabi seedlings had been planted in three greenhouses, which would be harvested in 15 months' time ...
A Sweet Year: Jewish Celebrations and Festive Recipes for Kids and Their Families by Joan Nathan (Knopf) and My Life in Recipes: Food, Family, and Memories by Joan Nathan (Knopf). After a seven ...
Allyl isothiocyanate, the active piquant chemical in mustard, radishes, horseradish, and wasabi; Allicin, the active piquant flavor chemical in raw garlic and onions (see those articles for discussion of other chemicals in them relating to pungency, and eye irritation) Ilepcimide; Piperlongumine
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