for the lamb stew known as tu’hu, first you get water. Then you sear leg meat in fat. In go salt, beer, onion, rocket, coriander, Persian shallot, cumin, beets, water. Crushed leek and garlic and more coriander, for a fiery taste. Then add kurrat, an Egyptian leek.
I thought wasabi was its own unique root veggie type, didn’t realize it was a radish relative. Horseradish obviously, but if we’re talking the round red radishes you get in the produce section, those aren’t spicy. Mildly peppery at best, but I would never refer to them as spicy per se.
If you grow your own radishes they can sometimes be very spicy.