"There's not an English word for that" comes up when discussing the flavours and smells of regional cuisines. Makes sense. Examples: "the fifth taste" (
umami in Japanese or
xiān in Mandarin, which sort of maps to "savoury" in English but not quite), or the "numbing spicy" effect of Sichuan peppers (
málà in Mandarin).
My question: Is there an English word for the effect one experiences when consuming wasabi or horseradish?
The chemical responsible is isothiocyanate.[1] It's not capsaicin which is what makes peppers hot, so the Scoville Scale[0] doesn't apply to the pain of horseradish. BTW, sichuan peppers aren't capsaicin based either and they share something with some African spices that also chemically numb the tongue, but that's also not what's going on in horseradish or (true) wasabi.
Anyways, words in the ballpark are spicy or hot or painful or pungent but those seem a bit ambiguous. IMO, pungent doesn't satisfy because while it captures the sharp smell it seems to ignore the pain or heat of the experience. And spicy or hot in English strongly suggest the effect of peppers IMO, which can be misleading if you are describing horseradish.
Failing English, I'd love to know a Japanese or Mandarin word for this!
[0] https://en.wikipedia.org/wiki/Scoville_scale
[1] https://en.wikipedia.org/wiki/Isothiocyanate