Wasabi is an Asian spice made from the same plant. In Japan, a little dish of national cuisine does without this acute additive. Although in Europe wasabi is known, mainly as a seasoning for sushi , at home with this food it began to be used relatively recently.
Use of wasabi
It is with the severity of this seasoning is its main benefit. Thanks to the biologically active substances contained in the root of this plant, the seasoning is able to neutralize parasites that can live in raw fish used for making sushi. These same substances are often used for anemia and the prevention of thrombosis. In Japanese medicine, the wasabi root is used even in the treatment of asthma and cancer. It is able to destroy and pathogenic fungi, along with bacteria.
Composition seasoning wasabi
The composition of this seasoning is only the crushed root of the plant. This plant is rich in amino acids, micro- and macro elements. Also, wasabi is rich in synigrine, which gives it a sharp taste and has a bactericidal effect. Essential oils and glycosides are also very useful for humans. But, all of the above, relates only to the classic wasabi, made from a plant that grew in mountain rivers. The roots grown in the garden are not so revered by gourmets and doctors. And what is served in inexpensive restaurants - it's just horseradish, painted over with dyes.
The harm of wasabi
But what makes the seasoning curative, namely, sharpness, also causes health problems. Abuse of wasabi, despite the benefits, can cause harm, namely: exacerbation of gastritis, cholecystitis , pancreatitis, ulcer of the stomach and intestines, and possibly a significant increase in blood pressure. But, if you remember the golden rule - all is well, that in moderation, you can enjoy your favorite seasoning, without fear of consequences.