Where are the peppery, pungent notes characteristic of a standard radish concentrated?
Answer
In the outer skin
The intensity of the radish's signature flavor—its peppery bite—is not evenly distributed throughout the vegetable. Instead, the concentration of the compounds that cause this sensation, likely the isothiocyanates, is highest in the outer layer or skin of the standard radish variety. This detail suggests that scrubbing the radish well and consuming it whole, rather than peeling it, maximizes the intake of these pungent flavor components, which in turn maximizes the potential benefits associated with those specific phytochemicals.
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