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.
