Arugula , scientifically screw as Eruca sativa , is a leafy green vegetable that is well - know for its peppery flavor . As a gardening and landscape gardening expert , I have number across arugula numerous times and have always been fascinate by its unique taste . Today , I would care to delve deeper into why arugula is so peppery and explore the compounds creditworthy for its classifiable spirit .
Arugula belongs to the table mustard family , also bang as Brassicaceae or Cruciferae , which includes other nipping plants like leaf mustard putting green , broccoli , and radishes . This family of plants is characterized by their production of glucosinolates , a course of study of compounds that add to their spicy or biting taste . Glucosinolates act as a denial mechanism for these plant , deter herbivores from consuming them .
The peppery flavor in Eruca vesicaria sativa is specifically bestow by a glucosinolate called glucoerucin . Glucoerucin is change into a compound call 4 - methylthiobutyl isothiocyanate when the leaves are chewed or crushed . It is this isothiocyanate that gives arugula its characteristic peppery mouthful .
Isothiocyanates are creditworthy for the pungency found in many cruciferous vegetables . They have a interchangeable effect to the compound find oneself in black capsicum pepper plant , known as piperin , which creates a mild burning sensation in the oral cavity and throat . This is why arugula is often account as having a “ piquant ” or “ peppery ” flavor .
Interestingly , the intensity of arugula ’s peppery taste can alter depending on various gene such as the plant ’s age , acquire conditions , and even the time of year . young arugula leave tend to have a milder flavour compared to more mature leaf . Additionally , arugula grown in cooler temperatures tends to have a more marked peppery gustatory sensation .
In my own gardening experience , I have noticed that arugula grown in rich , fertile soil lean to have a stronger peppery flavor . The land report and nourishing layer can act upon the production of glucosinolates and , accordingly , the intensity of the peppery compound in the industrial plant .
Furthermore , some studies evoke that vulnerability to certain environmental stresses , such as drought or insect damage , can touch off an increase in glucosinolate output in rocket salad and other cruciferous plant . This may explain why arugula grown under slightly more ambitious condition can have a more marked peppery taste .
To sum up , arugula ’s peppery flavour is primarily ascribe to the presence of glucosinolates , specifically glucoerucin , which is convert into 4 - methylthiobutyl isothiocyanate when the leave are damaged . This compound create a peppery , mildly gamey penchant like to that of black pepper . The intensity of the peppery look can vary depending on divisor such as the plant ’s age , grow term , and environmental stresses . As a gardening and landscaping expert , I find the unique flavor of arugula to be a delightful accession to any sweetheart , add a trenchant and novel taste to salad , sandwiches , and more .
Caroline Bates
