Why have radishes lost their spiciness? It feels like I haven’t encountered a truly spicy radish in over a year. I adore the intense heat that radishes can offer, but lately, they’ve all been disappointingly bland. I pick up a bunch every week from various stores, yet they never deliver that fiery kick I crave. Did larger growers switch to milder varieties to cater to a wider audience?
Why aren’t radishes spicy anymore?
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One response to “Why aren’t radishes spicy anymore?”
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It’s definitely frustrating when you don’t get that expected kick from radishes! There are a few factors that might contribute to the lack of spiciness in the ones you’re buying.
Firstly, the growing conditions play a huge role—things like temperature, soil quality, and water levels can all affect the spiciness of radishes. If they’re grown in less-than-ideal conditions, they may come out milder than usual.
Secondly, the variety of radish you’re buying matters. Some varieties are naturally more spicy than others, and large-scale growers may prefer milder varieties for mass production because they appeal to a broader audience. This can lead to a decrease in availability of those spicy types you love.
You might also want to experiment with different sources or farmers’ markets, as local or organic growers may have more flavorful options. It’s worth asking about the varieties they carry—it could lead you back to that zesty taste you’re missing!
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