What is the Difference Between Horseradish Powder and Wasabi Powder?
Horseradish and wasabi are both members of the Brassicaceae family. They are however, from different species and have important differences.
Most of the wasabi powder you buy in the United States and even often in Japan is not real wasabi. Instead it contains a mixture of horseradish, mustard and green food coloring.
What is horseradish?
Horseradish powder, a finely ground version the pungent root vegetable, is used to make classic Horseradish sauces. It can also be used in various food toppings. It is a member of the mustard family (Brassicaceae) and contains an eye-watering chemical called allyl isothiocynate, which produces its hot, spicy flavor.
This powder is commonly mixed into cream or egg based sauces, like mayonnaise, sour cream or creme fraiche to produce very "hot" dipping sauces. It is also sometimes used as a replacement for wasabi powder in sushi recipes.
It is a traditional medicinal herb that has been used to treat sinus and mucusy ailments. It can relieve nasal discharge and reduce lung congestion. Numerous studies have also shown that it can reduce the risk of developing urinary infections or intestinal worms. It has been shown to have anti-cancer properties and may be used to relieve symptoms of atherosclerosis. It is also a good source of Vitamin C and glucosinolate plant compounds.
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What is wasabi?
Wasabi powder is a dried version of wasabi, a spicy Japanese root vegetable. It is used to make a paste, which is used in sushi and other raw fish dishes as well as sauces, dips and marinades.
Authentic wasabi is very difficult to grow, making pure wasabi powders and pastes extremely expensive. Almost all wasabi pastes and powders sold in North America are "fake" Wasabi Paste, consisting of horseradish powder, mustard powder, spinach powder, cornstarch, and food coloring to imitate the authentic flavour of wasabi.
Real wasabi is grated from the underground stem of a wasabi plant, which produces the chemical compound allyl isothiocyanate that makes it spicy. True freshly grated wasabi is zingy and has a distinctive clean spiciness that hits your nose, rather than your tongue, like chili peppers do. Fake wasabi is often very zingy but lacks the signature clean spiciness.
What is the difference between fresh wasabi (or horseradish)?
Brassicaceae includes horseradish and wasabi, as well as radishes and turnips, kale and cabbage, and mustard seeds. They are all spicy plants with a strong and peppery taste that tickles the nose rather than the tongue.
The heat of both is produced by chemical isothiocyanates (ITCs) that come from the rhizome, not from the root itself. ITCs are volatile and quickly fill the nasal passages.
This makes horseradish pungenter than wasabi, and causes a burning sensation in your mouth. Real wasabi doesn’t have this effect. The pungency in both is concentrated in the rhizome, but it doesn't stay on the tongue like capsaicin does in chilis.
Because it is more difficult to grow, and therefore rare and expensive, fresh wasabi rhizome isn't usually available outside of Japan. Horseradish can be grown easily and is available in most grocery stores.
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What is the difference between powdered wereabi and powdered horsesradish?
Wasabi is a spicy, sinus-clearing powder. It's most well-known as an ingredient in sushi or sashimi. Although it is related to mustard and horseradish, it is a different species in the Brassicaceae family.
It's native to Japan and grows wild along cold mountain streams, under a very specific climate, and only through carefully guarded growing practices can it be cultivated elsewhere. Most wasabi powder sold outside Japan is made from Horseradish powder and green food colouring. This mimics the wasabi rhizome. Although the wasabi rhizome has no distinct flavor until it is grated, it does contain a spicy substance called sinigrin.
It is also rich in vitamins and minerals such as calcium, iron, manganese and magnesium, phosphorus and zinc, and potassium. It's also a good source of fiber, which can help you feel full and eat less frequently. It's also thought to have antibacterial and diuretic properties. It can also improve lipid markers in obese rats (5). It's a great way add some spice to your favorite recipes.
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