5 ms·

Anecdotally, when my best friend first caught covid, his sense of smell was heightened, but his ability to perceive spiciness from both capsaicin (peppers) and

Anecdotally, when my best friend first caught covid, his sense of smell was heightened, but his ability to perceive spiciness from both capsaicin (peppers) and allyl isothiocyanate (e.g. mustard, wasabi, radishes) completely disappeared. I just went back to check the messages he sent me to make sure I'm not spewing nonsense, and sure enough: "I didn't even have that nose feeling from wasabi." He couldn't perceive any spice at all. Not from peppers, not from hot sauce, not from wasabi. Nada. He tried everything he had in his kitchen. Covid is a weird virus. I'd be really curious about the mechanism behind this. I'm sure it's nothing great, like some sort of nerve damage, but at least in my friend's case he and his senses made a full recovery as far as he can tell.

pinkmuffinere 4mo ago
I don’t mean to say you’re wrong, but the “spice” due to wasabi is a different thing, not due to capsaicin at all. Same with mustard, it’s a similar thing. And then there’s yet another “spice” from the Sichuan peppercorn, again not due to capsaicin. It’s possible that COVID masks some of these but not others.
- kibwen 4mo ago
  > the “spice” due to wasabi is a different thing But also, outside of Japan, 95% of the time the stuff with your sushi isn't wasabi, it's green-colored horseradish-and-mustard paste.
  - alpn 4mo ago
    > 95% of the time the stuff with your sushi isn't wasabi so unexpected that i had to look it up; turns out you're right: https://chefcoca.com/blogs/food-service-equipment-resources/wasabi-vs-horseradish-is-the-green-paste-on-sushi-really-wasabi https://chefcoca.com/blogs/food-service-equipment-resources/...
  - ctoa 4mo ago
    That's also true inside Japan. True wasabi is really hard to grow commercially and thus very expensive.
  - spidercat 4mo ago
    But the source of the spiciness is the same, at least: https://en.wikipedia.org/wiki/Allyl_isothiocyanate https://en.wikipedia.org/wiki/Allyl_isothiocyanate
  - dyauspitr 4mo ago
    Isn’t wasabi just horseradish. Are you saying the mustard is what makes it not true.
    - pinkmuffinere 4mo ago
      > Isn’t wasabi just horseradish Wasabi and horseradish are different! Horseradish is used as a substitute for wasabi so widely that you definitely can get the impression they are the same. But they are different plants.
- spidercat 4mo ago
  I am well aware! That's why my comment says "spiciness from both capsaicin and radishes". :) I didn't feel like looking up how to spell allyl isothiocyanate when writing my initial comment. Maybe I should have! I've edited it for clarity, since it's an important distinction which adds to why I'm so danged curious about the mechanism behind my friend's temporary inability to perceive pungency. I also see how my original wording may have implied I was conflating the two, so I've expanded on my friend's experience a bit. He experimented with pepper and radish based spice sources in his pantry.
  - pinkmuffinere 4mo ago
    oh sorry, not sure how i missed that! totally makes sense though, very remarkable that he lost both!
indoordin0saur 4mo ago
Covid caused nerve damage in the nose in the sensory glands where smell is perceived. Good news is that lots of viruses do this so the body has evolved to regrow these nerves.
- booleandilemma 4mo ago
  Why would a virus evolve to do that? So weird. When I had covid it gave me a metallic taste in my mouth. Also was weird.
  - BobaFloutist 4mo ago
    Probably it's just attacking accessible cells, and nerve cells in the nose are relatively exposed.
burnte 4mo ago
?I never had a fabulous sense of smell, but COVID really nerfed it. It came back partially but never what it was before, and lots of things still don't smell right. Coffee and chocolate are definitely duller with coffee being flat out different now. Some things I can't smell at all, however there are some things I can smell WAY better now, and none of them are good. Urine is an extremely strong smell now, anything with sulfur is also really strong, and I literally can't eat anything with cumin or even have it in the house now. So weird.
- deleted 4mo ago
  [deleted]

pinkmuffinere 4mo ago

I don’t mean to say you’re wrong, but the “spice” due to wasabi is a different thing, not due to capsaicin at all. Same with mustard, it’s a similar thing. And then there’s yet another “spice” from the Sichuan peppercorn, again not due to capsaicin. It’s possible that COVID masks some of these but not others.

kibwen 4mo ago
> the “spice” due to wasabi is a different thing But also, outside of Japan, 95% of the time the stuff with your sushi isn't wasabi, it's green-colored horseradish-and-mustard paste.
- alpn 4mo ago
  > 95% of the time the stuff with your sushi isn't wasabi so unexpected that i had to look it up; turns out you're right: https://chefcoca.com/blogs/food-service-equipment-resources/wasabi-vs-horseradish-is-the-green-paste-on-sushi-really-wasabi https://chefcoca.com/blogs/food-service-equipment-resources/...
- ctoa 4mo ago
  That's also true inside Japan. True wasabi is really hard to grow commercially and thus very expensive.
- spidercat 4mo ago
  But the source of the spiciness is the same, at least: https://en.wikipedia.org/wiki/Allyl_isothiocyanate https://en.wikipedia.org/wiki/Allyl_isothiocyanate
- dyauspitr 4mo ago
  Isn’t wasabi just horseradish. Are you saying the mustard is what makes it not true.
  - pinkmuffinere 4mo ago
    > Isn’t wasabi just horseradish Wasabi and horseradish are different! Horseradish is used as a substitute for wasabi so widely that you definitely can get the impression they are the same. But they are different plants.
spidercat 4mo ago
I am well aware! That's why my comment says "spiciness from both capsaicin and radishes". :) I didn't feel like looking up how to spell allyl isothiocyanate when writing my initial comment. Maybe I should have! I've edited it for clarity, since it's an important distinction which adds to why I'm so danged curious about the mechanism behind my friend's temporary inability to perceive pungency. I also see how my original wording may have implied I was conflating the two, so I've expanded on my friend's experience a bit. He experimented with pepper and radish based spice sources in his pantry.
- pinkmuffinere 4mo ago
  oh sorry, not sure how i missed that! totally makes sense though, very remarkable that he lost both!

indoordin0saur 4mo ago

Covid caused nerve damage in the nose in the sensory glands where smell is perceived. Good news is that lots of viruses do this so the body has evolved to regrow these nerves.

booleandilemma 4mo ago
Why would a virus evolve to do that? So weird. When I had covid it gave me a metallic taste in my mouth. Also was weird.
- BobaFloutist 4mo ago
  Probably it's just attacking accessible cells, and nerve cells in the nose are relatively exposed.

burnte 4mo ago

?I never had a fabulous sense of smell, but COVID really nerfed it. It came back partially but never what it was before, and lots of things still don't smell right. Coffee and chocolate are definitely duller with coffee being flat out different now. Some things I can't smell at all, however there are some things I can smell WAY better now, and none of them are good. Urine is an extremely strong smell now, anything with sulfur is also really strong, and I literally can't eat anything with cumin or even have it in the house now. So weird.

deleted 4mo ago
[deleted]