What Makes Radishes Spicy and 8 Radish Recipes to Try

Radishes are crunchy, low in calories ad high in potassium, vitamin C, folate (folic acid) and fiber. They are a natural decongestant (great for the winter months) and easy to grow and find just about anywhere in the world. Radishes come in a variety of colors, shapes, and sizes.

Depending on the part of the world you are in, as well as the time of the year, you may be accustomed to seeing little red ones, medium-sized ones in black, or long white ones (called daikon). If you’re really lucky you may be able to find these and many other varieties in your local store or farmers markets year-round. The one delicious commonality between them is that they all have a slight piquantness to them. 

Though not as spicy as chili pepper or horseradish root, their extra mild “heat” is a great flavor, but what exactly makes radishes spicy? According to Wikipedia, the flavor is "caused by glucosinolates and the enzyme myrosinase, which combine when chewed to form allyl isothiocyanates, also present in mustard, horseradish, and wasabi."

Another factor that can affect the piquantness of radishes is their size. The larger the radish, and the longer it is allowed to grow, the spicier it will become. Also the hotter the weather in which the radishes are grown, the spicier they’ll taste. 

Try these delicious eight radish recipes.