Wasabi and Sriracha each activate different receptors on the tongue, both of which warn your brain of the atomic reaction to come. These key flavor receptors, TRPA1 and TRPV1, have been the subject of recent research—but why all the scientific study of hot and spicy condiments? One word: pain.
The video above explains how our tongues react to heat in our food, and how that often triggers the body’s own bespoke painkiller.
