Isothiocyanates are phytochemicals characterised by their strong odour and flavour and sometimes burning taste.

Plants of the order Brassicales are rich in isothiocyanates. They include Brussels sprouts, capers, horseradish, mustard, radish, wasabi, and watercress. The enzyme myrosinase acts on glucosinolates to release isothiocyanates.

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