Widely used as a natural pesticide and fumigant in agriculture due to its strong biocidal properties. It effectively controls soil-borne pathogens, nematodes, and fungal infections in crops without leaving harmful chemical residues. Commonly applied in pre-plant soil treatment for vegetables, strawberries, and ornamental plants.

Used in the food industry as a preservative because of its antimicrobial activity against bacteria and molds, particularly in pickled vegetables and canned foods. Its volatility allows it to act in headspace environments, making it useful in active packaging systems to extend shelf life.

Acts as a flavoring agent in condiments like mustard, horseradish, and wasabi, providing the characteristic pungent taste and aroma. The sharp sensation it produces also makes it useful in sensory research and as a counter-irritant in some topical formulations.

Employed in research settings to study pain pathways and TRP channel activation due to its ability to stimulate sensory neurons. Its role in eliciting defensive responses in insects and mammals makes it valuable in studying aversion and chemosensation. Additional research explores its biological effects, such as anti-inflammatory properties and potential in preventing certain diseases, including cancer, though these are still in laboratory and animal testing stages.