Bill: The isothiocyanates are very interesting compounds. This from Wikipedi. The Vegetable foods with characteristic flavors due to isothiocyanates include wasabi <http://en.wikipedia.org/wiki/Wasabi/>, horseradish<http://en.wikipedia.org/wiki/Horseradish/>, mustard <http://en.wikipedia.org/wiki/…>, radish<http://en.wikipedia.org/wiki/Radish/>, Brussels sprouts <http://en.wikipedia.org/wiki/Brussels_sprout/>, watercress<http://en.wikipedia.org/wiki/Watercress/>, nasturtiums <http://en.wikipedia.org/wiki/Tropaeolum/> and capers<http://en.wikipedia.org/wiki/Caper/>. These various species generate different isothiocyanates in different proportions, and so have different, but recognisably related, flavors. All these species are members of the Brassicales<http://en.wikipedia.org/wiki/Brassicales/>, an order which is characterised by the production of glucosinolates<http://en.wikipedia.org/wiki/Glucosinolate/>, and of the enzyme myrosinase <http://en.wikipedia.org/wiki/Myrosinase/>, which acts on glucosinolates resulting in the creation of isothiocyanates. Arnold New Jersey