FIRE! FIRE! Fire in my mouth! OK so maybe we’re exaggerating a little bit, but this mustard here is no joke. Survivors have claimed that the leaves are seriously spicy and taste a fair bit like wasabi. Makes sense, seeing as how this variety was bred in Japan, home of the tear-jerking horseradish. Depending on the prevailing weather conditions, the textured leaves may range from purple to green. If you can’t handle the heat, lightly steam, sauté or stir-fry it to take the bite out. Or surprise that sandwich thief in your office with a single unsuspecting well-hidden leaf, sit back and enjoy the show.