Question

whats the difference between mustard, wasabi and horseradish?

Answer 1

not like different uses

Answer 2

more like which plant each comes from, what are the chemical differences, and what are the different feeling/flavor of tasting them each?

Answer 3

Mustard:
**Comes from the mustard plants, the ground seeds is what makes mustard
--> different breeds: Sinapis alba for white/yellow mustard, Brassica juncea for brown/Indian mustard, and B. nigra for black mustard
-->the tastes of mustard ranges from sweet to spicy, and the texture is usually pretty thick.
-->Mixing ground mustard seeds with water causes a chemical reaction between two compounds in the seed: the enzyme myrosinase and various glucosinolates such as sinigrin, myrosin, and sinalbin. The myrosinase enzyme turns the glucosinolates into various isothiocyanate compounds known generally as mustard oil. The concentrations of different glucosinolates in mustard plant varieties, and the different isothiocyanates that are produced, make different flavors and intensities.

Note: allyl isothiocyanate and 4-hydroxybenzyl isothiocyanate are responsible for the sharp hot pungent sensation in mustards and in horseradish, wasabi, and garlic. This is because it stimulates the heat and acidity sensing TRPV ion channel TRPV1 on nociceptors (pain sensing nerve cell) in the mouth and nasal passages. The heat of prepared mustard can dissipate with time.[22] This is due to gradual chemical break-up of 4-hydroxybenzyl isothiocyanate.
-->therefore, there are a lot of similarities between the properties of wasabi, horseradish, AND mustard.

Wasabi:
**Comes from the brassicaceae family, which includes cabbages, horseradishes, and mustard
**has a very very strong pungency, much more intense than mustard.

Horseradish:
**Also comes form the brassicaceae family.
**The root is what is used as a spice
**The intact horseradish root has hardly any aroma. When cut or grated, however, enzymes from the now-broken plant cells break down sinigrin (a glucosinolate) to produce allyl isothiocyanate (mustard oil), which irritates the mucous membranes of the sinuses and eyes. Grated mash should be used immediately or preserved in vinegar for best flavor.

Answer 4

Hope you found this helpful! @caozeyuan

Answer 5

Holy cows! I was just curious and never expected such a complete answer, thyank you so mcuh

Answer 6

haha no problem! I try my best :3