Why do radishes taste spicy?

Crisp and refreshing, a radish can pack a little kick. If your palate is sensitive, you may perceive its similarities to mustard, horseradish, and wasabi, which are fellow members of the family Brassicaceae. That’s because all of these plants contain natural chemical compounds called glucosinolates, which become potent thanks to some cool biochemistry. When a radish is cut, bitten, or crushed, its cells are damaged, triggering an enzyme called myrosinase to break down the glucosinolates...