In winter, we love to feel the burn.
On blustery days, hot radishes, a staple of cuisines worldwide, open our sinuses and conquer our colds. They stimulate our appetite and make our mouths water. Prime rib and sushi wouldn’t be the same without them.
Horseradish, daikon and wasabi — the most popular of the hot radishes — share more than common cabbage cousins. They all contain allyl isothiocyanate (AITC), which stimulates our noses as well as our tongues. (Mustard and mustard seed have this compound, too.) Although ingesting too much can be physically painful, this compound also makes us feel warm — a satisfying asset for any cold-weather food.
For more and recipes read Wednesday’s Arkansas Democrat-Gazette Style.