Why is raw white radish spicy

The spiciness of raw white radish is mainly related to the isothiocyanates produced by the decomposition of glucosinolates, which are irritating to the oral mucosa. The spiciness of white radish is influenced by factors such as variety differences, planting conditions, and storage time. White radish contains abundant glucosinolates, which react with endogenous enzymes to produce isothiocyanates when cells rupture. This type of active substance has a volatile spicy odor and can stimulate the sensory nerve endings in the tongue, producing a burning sensation. There are significant differences in the content of glucosinolates among different varieties, and varieties with darker skin color and denser meat usually have a more pronounced spicy taste. Carrots harvested in spring have a shorter growth cycle and less accumulation of spicy substances, while carrots harvested in autumn and winter synthesize more defensive substances to resist low temperatures.

Some special varieties have been artificially selected to reduce the content of spicy ingredients, such as the glucosinolate content of fruit radish, which is only one-third of that of ordinary varieties. Long term storage will gradually decompose glucosinolates, so the spiciness of radish after refrigeration is reduced. Excessive sulfur content in soil can also promote the synthesis of spicy substances, and controlling fertilization appropriately can improve taste.

For those who are sensitive to spicy flavors, they can choose to blanch or add sugar for cold mixing. High temperatures can cause isothiocyanates to evaporate, and sugar can neutralize the pungent taste. The glucosinolates in white radish have antioxidant and anti-inflammatory effects, and moderate intake can help promote the secretion of digestive juices. People with weak gastrointestinal function should control their food intake and avoid discomfort caused by eating on an empty stomach.