The Seasoning, Which Protect Japanese Emperors Poisoning!

Wasabi is a plant that belongs to the cruciferous family, like horseradish, cauliflower and mustard. A native of the Japanese archipelago, it exists in several versions - both wild and cultivated, but only two are used in cooking: wasabi japonica durum and wasabi japonica Mazuma.

Wasabi's medicinal properties, in Asian cultures considered a remedy against poisons, have been studied first time in the sixteenth century the Portuguese arrived in the realms of religious fundamentalists Japanese. Although they rejected the idea that wasabi could be a miracle herb, modern science has proved that he is a very powerful antioxidant and an antibacterial effective, thanks to a compound called isothiocyanate.

Pungent taste and strong arms, characteristic for wasabi, are closer to those of mustard, than of paprika or pepper.

Aroma's wasabi, on very volatile compounds, is perceived rather in the sinus cavity and less on language. Wasabi's medicinal properties, in Asian cultures considered a remedy against poisons, have been studied first time in the sixteenth century the Portuguese arrived in the realms of religious fundamentalists Japanese.

For several years, is trying isolation wasabi isothiocyanat content to be incorporated in various products such as toothpaste, because the compound can inhibit the bacteria that cause the main, caries.