How come when you eat horseradish you feel a burning sensation in your nostrils?!
Answers: Whenever I eat horseradish I feel burning in my nostrils. how come?
Because like with wasabi, there are alkaloids in it different to those in the hot peppers, were it hits your tongues at the front or in the throat.
Often because both fresh and prepared horseradish are made with either an acid like vinegar or water with powdered wasabi, the fresh type does hit you hard but not in the same way.
If you can ever get a piece of fresh, buy it, it keeps forever, and peel it grated it and either put it in vinegar with a bit of salt or fold it into mayo with a dab of sour cream for a sandwich spread or on a cold plate, hot is better with the vinegar based one.
I should also say, I was a chef for over 20 year and used both fresh and dried of the 2, and like them both and the have different uses, even in a hot white sauce with a nice corned beef roast or braised steak.
The horseradish root itself has hardly any aroma. When cut or grated, however, enzymes from the damaged plant cells break down sinigrin (a glucosinolate) to produce allyl isothiocyanate (mustard oil), which irritates the sinuses and eyes. Once grated, if not used immediately or mixed in vinegar, the root darkens and loses its pungency and becomes unpleasantly bitter when exposed to air and heat.