What causes the Spanish Black Radish to be significantly more pungent than common red varieties?
Answer
A higher concentration of sulfur-containing compounds like glucosinolates
A key differentiator between the black radish (*R. sativus var. niger*) and its milder counterparts, such as white or red radishes, is its pronounced flavor intensity, which is described as significantly more pungent. This heightened pungency directly correlates with a greater concentration of the beneficial, sulfur-containing active compounds, primarily the glucosinolates. When seeking the specific historical therapeutic effects associated with this variety, such as enhanced expectoration or digestive stimulation, this higher concentration of active agents is what makes the potent black variety necessary for recipes like concentrated syrups.
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