Consumption of mustard (spicy English Mustard), wasabi and horseradish based food dressings usually result in a burning, tingling or freezing sensation in the brain/scalp and nostrils as the vapour goes through the nasal cavity.

I read somewhere, the checmical which gives the burning sensation is isothyocyanates. And some of the posts roughly mention about sinuses being agitated due to this chemical vapour.

How to explain this from biochemical and biology aspect? e.g. What sort of a cell reaction, if any receptors involved etc. (Appreciate an answer that is similar to the type of explanation here.)