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Radishes — Ingredient · Foodgeist
Ingredient
Radishes
Aroma profile
Derived from this ingredient’s flavor compounds
fresh×6
aromatic×6
mint×4
camphoraceous×4
grassy×4
pungent×4
cooling×3
menthol×3
Taste profile
Derived from this ingredient's compounds · measured taste classes
bittersweetsour
Composition
60 compounds predicted — inferred from related foods, not directly measured
predicted composition — no direct measurement on record for this food
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
“Of all of the 40+ vegetables, nuts, and grains screened, seven vegetables, one nut, and one grain were found to contain anthocyanins; the number of anthocyanins detected varied from two in pistachio nuts to 34 in red radishes.”
“Dry-salted radishes matured on the 30th day, and the pH, total titratable acid, and water activity of the matured samples were 4.7, 0.43 g/100 g lactic acid, and 0.90, respectively.”
“Brine-pickled radishes matured in only 5 days, and the pH, total titratable acid, and water activity were 3.4, 0.31 g/100 g lactic acid, and 0.96, respectively.”
