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Radish (vegetable) — Ingredient · Foodgeist
Ingredient
Radish
vegetable
Aroma profile
Derived from this ingredient’s flavor compounds
fresh×4
aromatic×4
mint×4
camphoraceous×4
cooling×3
menthol×3
mentholic×3
camphor×3
Taste profile
Derived from this ingredient's compounds · measured taste classes
Ranked across every axis at once: shared flavor chemistry, real-recipe co-use, novel-discovery, and nutrient synergy. Pairs agreeing on two or more axes lead.
Molecular affinity
Pairs well with — ingredients that share aroma compounds
Campylobacter jejuni→ survives →radish roots and spinach rhizosphere
temperature: 10 degrees C
“C. jejuni was cultured from radish roots and from the spinach rhizosphere for at least 23 and 28 days, respectively, at 10 degrees C.”
white radish sprouts→ caused →E. coli O157:H7 infection
source: single farmdate_range: July 7-9, 1996
“White radish sprouts from a single farm were the only uncooked food common to the most highly implicated meals on the involved days in two school districts (sweet and sour chicken with lettuce on July 8 in the North-East District and chilled Japanese noodles on July 9 in the Middle-South District).”
radish kimchi→ associated with →illness
“In two schools, radish kimchi was associated with illness”
radish or cabbage kimchi→ found to have a higher risk →among food items
“and in five other schools, radish or cabbage kimchi was found to have a higher risk among food items”
What science says
compound effect
“The compounds concerned are methyl, ethyl, isopropyl, 2‐butyl, allyl, 4‐pentenyl and 2‐phenethyl isothiocyanate and allyl thiocyanate.”