The answer to why wasabi is such a nose burner has to do with a compound that researchers are trying to use in a creative way! Hosted by: Stefan Chin SciShow has a spinoff podcast! It's called SciShow Tangents. Check it out at www.scishowtangents.org ---------- Support SciShow by becoming a patron on Patreon: www.patreon.com/scishow ---------- Dooblydoo thanks go to the following Patreon supporters: Alex Hackman, Andrew Finley Brenan, Lazarus G, Sam Lutfi, D.A. Noe, الخليفي سلطان, Piya Shedden, KatieMarie Magnone, Scott Satovsky Jr, Charles Southerland, Patrick D. Ashmore, charles george, Kevin Bealer, Chris Peters ---------- Looking for SciShow elsewhere on the internet? Facebook: www.facebook.com/scishow Twitter: www.twitter.com/scishow Tumblr: scishow.tumblr.com Instagram: instagram.com/thescishow ---------- Sources: www.npr.org/templates/story/story.php?storyId=5297157 www.nationalgeographic.com/people-and-culture/food/the-plate/2015/05/12/wasabi-more-than-just-a-hot-sushi-condiment/ www.sciencemadesimple.co.uk/curriculum-blogs/biology-blogs/why-is-wasabi-so-hot www.ucsf.edu/news/2015/04/124956/first-look-wasabi-receptor-brings-insights-pain-drug-development pubchem.ncbi.nlm.nih.gov/compound/allyl_isothiocyanate link.springer.com/chapter/10.1007%2F7355_2015_98 www.ncbi.nlm.nih.gov/pmc/articles/PMC3129667/ www.ncbi.nlm.nih.gov/books/NBK5237/ www.sciencedirect.com/science/article/pii/S004101011730377X www.pnas.org/content/111/47/16901.short Images: commons.wikimedia.org/wiki/File:Wasabia_japonica_4.JPG commons.wikimedia.org/wiki/File:Armoracia_rusticana.jpg commons.wikimedia.org/wiki/File:2016-07-03_Daio_Wasabi_Farm_%E5%A4%A7%E7%8E%8B%E3%82%8F%E3%81%95%E3%81%B3%E8%BE%B2%E5%9C%92_DSCF0373.jpg commons.wikimedia.org/wiki/File:Receptor_(Biochemistry).svg

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