Raise your hand if you’ve ever eaten a big bite of wasabi thinking it was guacamole.  Oh, you haven’t? Um…right, neither have I…  A lot of people steer clear of Wasabi because it is so potent, but next time you eat sushi, you might just want to consider adding a smidgen of the green gook to your spicy tuna roll, and here’s why:

Wasabi has chemical compounds called isothiocyanates that are responsible for its pungent taste and smell. These isothiocyanates also inhibit the growth of bacteria (Streptococcus mutans), which of course, make it an appropriate condiment for raw fish; thanks to wasabi’s antimicrobial properties, you’ll safely enjoy sushi for many years to come.

Oh, and isothiocyanates also prevent tooth decay, in case anyone’s dad, brother, or uncle is a dentist.

Spicy guacamole never tasted so good.