Why does mustard have a bitter taste

The bitterness of mustard mainly comes from glucosinolates, which are natural compounds that break down to produce isothiocyanates when chewed or cut. The degree of bitterness is influenced by factors such as variety differences, growth environment, and harvesting time.

1. Glucosinolates

Mustard belongs to the Brassicaceae family, and its roots, stems, and leaves generally contain glucosinolates. This substance itself is odorless, but when plant cells are damaged, it is hydrolyzed by myrosinase to produce isothiocyanate compounds with a spicy and bitter taste. This ingredient has antioxidant properties and is an important manifestation of the nutritional value of mustard greens.

2. Variety Characteristics

There are significant differences in the content of glucosinolates among different mustard varieties. Varieties such as snow mustard and big leaf mustard accumulate more bitter substances, while artificially selected varieties such as mustard and baby bok choy have relatively lighter bitterness. Wild mustard varieties usually contain higher concentrations of bitter substances than cultivated varieties.

3. Growth Conditions

Mustard grown in high temperature and drought environments will produce more bitter substances, which is a self-protection mechanism of plants to cope with environmental stress. insufficient nitrogen fertilizer in the soil can promote the synthesis of more glucosinolates in mustard, while appropriate application of phosphorus and potassium fertilizers can help reduce bitterness intensity.

4. Harvesting period

The content of bitter substances in mustard seedlings is relatively low, and it gradually accumulates as the growth period prolongs. Old leaves before flowering have a more pronounced bitterness than tender leaves. Mustard harvested in spring often has a more pronounced bitterness than those harvested in summer due to the large temperature difference between day and night.

5. Cooking method

Blanching treatment can dissolve some bitter substances, and blanching with boiling water for 30 seconds can reduce bitterness. fermentation technology can transform glucosinolates into other flavor substances, such as pickled Chinese cabbage and Meigan cai, which will significantly reduce the bitterness. High temperature stir frying is more conducive to preserving bitter ingredients than low-temperature slow cooking. The bitter components of mustard greens have the effect of promoting the secretion of digestive juices and enhancing appetite, and moderate consumption is beneficial to health. When cooking, it can be paired with fresh ingredients such as meat and mushrooms to balance the flavor, or improved by pickling and fermentation to enhance the taste. It is recommended to choose fresh and tender leaves to avoid excessive release of bitter substances caused by prolonged high-temperature cooking. gastrointestinal sensitive individuals should control their food intake and suspend eating if they experience discomfort.