Sustainably grown in South Australia, the best wasabi leaves are hand selected, then carefully low temperature dried, before being turned into this amazing 100% wasabi leaf powder. With superior antioxidant activity, wasabi leaves (compared to other wasabi plant parts) actually have the highest level of vitamin C together with higher levels of phenolic compounds (special components of phytochemicals) according to the research. The high content of glucosinolates enzymatically convert to isothiocyanates, when activated with water, as when added to smoothies etc, the most significant being allyl-isothiocyanate, created from the glucosinolate Sinigrin.
 
We suggest using up to 1.5 tsp in 375 mL smoothies, then wait at least 10 minutes for glucosinolates to convert to isothiocyanates, which can give it wasabi hotness, a tastable indication of ITC content. To make a refreshing Matcha style drink that will boost your ITC intake without the caffeine, just use our 100% Wasabi Leaf Powder in place of Matcha powders. In this case we recommend 1.5 teaspoons (about 3g) of 100% Wasabi Leaf Powder added directly to 180mL of organic oat milk, blend for 5 seconds, wait for 5 minutes (if possible) blend again for 2 seconds then pour into a glass and enjoy. If you want to add a natural green colour to whatever you are creating, this is the product to use. It won't add too much of the wasabi heat that's not always desired.
 
Research has shown that for maximum systemic ITC absorption, water-mixed wasabi powder is actually way superior to an enteric-coated wasabi powder containing capsule, which contains unconverted glucosinolates. Research has shown that even if these are able to make it to the small intestine before dissolving, conversion to ITC is more likely to be compromised by various factors... they are not a reliable way for obtaining ITCs from glucosinolate containing wasabi powders and also much less cost effective.
 
PS: Figure 2 of the Australian Study (linked in our Wasabi Deep Dive page) presents the H NMR analysis of 6-MSITC in different parts of Eutrema japonicum (Tasmanian hydroponically grown wasabi). The study confirms that all plant tissues, including the leaves and petioles (referred to as "stems" in this figure), contain 6-MSITC, with varying concentrations. This directly contradicts earlier research by Morimitsu et al. (2000), which found 6-MSITC primarily in the rhizomes. Notably, the petioles contained a higher level of 6-MSITC than the leaves, supporting the idea that this bioactive compound is more widely distributed in E. japonicum than previously thought. This suggests that different cultivars and growing conditions can significantly influence 6-MSITC distribution in wasabi, with 'Green Thumb' (the cultivar used in the Australian study) showing a broader and more balanced distribution of this compound across its tissues.