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Mustard Family
Appears in
Published 2004
The members of the mustard family contain, in varying amounts, compounds that combine in the presence of water to form isothiocyanates—esters that provide a distinctive burning taste. If cooked before the enzymes have time to react, no Isothiocyanates are produced, so there is no “heat.”
Horseradish (Armoracia rusticana) and its Japanese cousin, wasabi (Wasabia japonica), are the most pungent members of the family. Only the roots are used.
The seeds of mustard (Brassica species), somewhat milder than the above, are used as a spice, and the foliage as potherbs or salad greens.