Sharp and pungent
Mustard, horseradish, wasabi and black pepper: the bite that reaches the nose.
Pungent spices have a sharp, penetrating bite that reaches the nose and sinuses. Mustard, horseradish, wasabi, black pepper, ginger and garlic belong here.
What makes them pungent
Mustard, horseradish and wasabi make isothiocyanates when the plant is crushed, which creates a quick nose-clearing sting. Black pepper's piperine gives a more lasting bite. Ginger's gingerols and garlic's allicin give their own sharp edge.
How cooks use them
Mustard is used in Indian, German, French and English food, wasabi with Japanese raw fish, horseradish with roast beef, and pepper nearly everywhere. Pungency fades with heat or time, so many are added at the end.
Sensation
Pungent bite is different from chilli burn. It comes quickly, then fades, and does not linger on the tongue.
Sharp and pungent on EveryMasala
The spices written up so far, best known first.
馃嚞馃嚟 Ghana and 5 moreGrains of Selimdiarr
The dried fruit of a West African shrub, used as a peppery spice and coffee flavouring.Fruit 路 Sharp and pungent 路 Bitter
馃嚡馃嚥 Jamaica and 2 moreAllspice
The dried green berry of a tropical tree, named for its blend of cinnamon, nutmeg, and clove notes.Fruit 路 Warm and sweet-spiced 路 Sweet and mellow
馃嚠馃嚛 Indonesia and 3 moreCubeb
The dried fruit of a climbing vine, known for its long tail and sharp taste.Fruit 路 Sharp and pungent 路 Warm and sweet-spiced
Photo credits on this page
The small pictures above come from Wikimedia Commons under free licences. Some are cropped to fit.
- Grains of Selim: Unknown author, CC BY 2.0, source
- Capsicum annuum: Franz Eugen K枚hler, K枚hler's Medizinal-Pflanzen, Public domain, source
- Pink peppercorn: Charles Gadbois, CC BY 3.0, source
- Long pepper: Unknown author, CC BY-SA 3.0, source
- Allspice: Unknown author, CC BY 2.5, source
- Pink peppercorn: Milvus, CC BY-SA 3.0, source
- Black pepper: David Monniaux, CC BY-SA 3.0, source
- Cubeb: Kembangraps, CC BY-SA 3.0, source
- Kaffir lime: David Monniaux, CC BY-SA 3.0, source