Now I find myself doing the same thing I found so inexplicable then. I am not alone. You may also seek out a bit of the nose-stinging, eye-watering, tongue-tingling, skin-flushing isothiocyanates in mustard condiments like wasabi and the sharp, throat-clenching piperidine alkaloids in cracked black pepper. Plants in the mustard family Brassicaceae are far more than just a spicy condiment. They are staple crops, including arugula, broccoli, brussels sprouts, cabbages, canola or rapeseed, cauliflower, collard greens, daikon, gai lan, horseradish, kale, kohlrabi, mizuna, mustard seeds,
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