IsothiocyanateIn organic chemistry, isothiocyanate is a functional group as found in compounds with the formula R−N=C=S. Isothiocyanates are the more common isomers of thiocyanates, which have the formula R−S−C≡N. OccurrenceMany isothiocyanates from plants are produced by enzymatic conversion of metabolites called glucosinolates. A prominent natural isothiocyanate is allyl isothiocyanate, also known as mustard oils.
PungencyPungency ( PUN-jən-see), commonly referred to as spiciness, hotness or heat, is a sensation that contributes to the flavor of certain foods such as chili peppers. Highly pungent foods may be experienced as unpleasant. The term piquancy ( PEEK-ən-see) is sometimes applied to foods with a lower degree of pungency that are "agreeably stimulating to the palate". In addition to chili peppers, piquant ingredients include wasabi, horseradish and mustard.
HorseradishHorseradish (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 species is likely native to Southeastern Europe and Western Asia.
Mustard (condiment)Mustard is a condiment made from the seeds of a mustard plant, which may be the white/yellow mustard (Sinapis alba), brown mustard (Brassica juncea), or black mustard (Rhamphospermum nigrum). The whole, ground, cracked, or bruised mustard seeds are mixed with water, vinegar, lemon juice, wine, or other liquids, salt, and often other flavourings and spices, to create a paste or sauce ranging in colour from bright yellow to dark brown.
WasabiWasabi (Japanese: ワサビ, わさび, or 山葵, pronounced) or Japanese horseradish (Eutrema japonicum syn. Wasabia japonica) 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 including Sakhalin, and the Korean Peninsula. It grows naturally along stream beds in mountain river valleys in Japan.
Rhamphospermum nigrumRhamphospermum nigrum (syns. Mutarda nigra, Brassica nigra, and Sinapis nigra), black mustard, is an annual plant native to cooler regions of North Africa, temperate regions of Europe, and parts of Asia. It is cultivated for its dark-brown-to-black seeds, which are commonly used as a spice. DescriptionIt is an upright plant, growing to 70 centimetres (28 in) in width and up to 1.2 metres (4 ft) tall in moist, fertile soil.
Brassica junceaBrassica juncea, commonly mustard greens, brown mustard, Chinese mustard, Indian mustard, Japanese mustard, Korean green mustard, leaf mustard, Oriental mustard and vegetable mustard, is a species of mustard plant. CultivarsBrassica juncea cultivars can be divided into four major subgroups: integrifolia, juncea, napiformis, and tsatsai.
TRPV1More reference expression dataBioGPSEnsemblUniProtRefSeq (mRNA)RefSeq (protein)Location (UCSC)Chr 17: 3.57 – 3.61 MbChr 11: 73.13 – 73.15 MbPubMed searchWikidataThe transient receptor potential cation channel subfamily V member 1 (TRPV1), also known as the capsaicin receptor and the vanilloid receptor 1, is a protein that, in humans, is encoded by the TRPV1gene.
RadishThe radish (Raphanus sativus or Raphanus raphanistrum subsp. sativus) is a flowering plant in the mustard family, Brassicaceae. Its large taproot is commonly used as a root vegetable, although the entire plant is edible and its leaves are sometimes used as a leaf vegetable. Domesticated in Asia, radishes are grown and consumed globally.
Cruciferous vegetablesCruciferous vegetables are vegetables of the family Brassicaceae (also called Cruciferae) with many genera, species, and cultivars being raised for food production, such as cauliflower, cabbage, kale, garden cress, bok choy, radish, broccoli, Brussels sprouts, mustard plant and similar green leaf vegetables. The family takes its alternative name (Cruciferae, Neo-Latin for "cross-bearing") from the shape of their flowers, whose four petals resemble a cross.
TRPA1More reference expression dataBioGPSEnsemblUniProtRefSeq (mRNA)RefSeq (protein)Location (UCSC)Chr 8: 72.02 – 72.08 MbChr 1: 14.94 – 14.99 MbPubMed searchWikidataTransient receptor potential cation channel, subfamily A, member 1, also known as transient receptor potential ankyrin 1, TRPA1, or The Mustard and Wasabi Receptor, is a protein that in humans is encoded by the TRPA1 (and in mice and rats by the Trpa1) gene.
TearsTears (tear film) are a transparent fluid secreted primarily by the lacrimal glands (tear gland) found in the eyes of all land mammals. According to the mode of production, tears are classified into four types: basal, closed eye, emotional, and reflex. The basal rate of tear secretion is ~0.5–2.2 μL/min, and irritation can increase secretion by up to ~100-fold, reaching ~300 μL/min.*As an Amazon Associate I earn from qualifying purchases.