How Food Works: Wasabi vs Chilli

Dr. Noby Leong holding some freshly harvested Shima wasabi.

Having worked closely with Tasmanian company Shima Wasabi, Allison is well versed in the flavour profile of wasabi, a plant from the Brassicaceae family (the same family as mustard and horseradish).

Featuring on a recent episode of the ABC’s Catalyst, Allison explains the science behind the difference in heat that you experience when eating wasabi versus chilli.

To watch the heat experiment conducted with chemist Dr Noby Leong and hear the science behind the heat effect, watch the video below.

(You’ll find it roughly 11 minutes and 30 seconds into the episode).