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Author: Subject: nastersians
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[*] posted on 27-2-2018 at 17:06
nastersians


Anyone got any idea what causes the pepper taste in nastersians? I googled and got conflicting answers.

There is a moth that will only eat the leaves of these, its absolutely tiny and a deep red colour. Ok the caterpillar eats the leaves... but you get my point.

I have only seen a few of them around, i wondered what was in nastersians that made them peppery, i would like to try and experiment with the moth.
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[*] posted on 27-2-2018 at 20:33


I have usually seen this plant name spelled "nasturtium".

What gives them the peppery flavor? Darned if I know, but I can tell you they are milder if you pick them at dawn than at mid day.

Complex little buggers!

(On a second look, I'd bet on ocimene being the peppery one)

Ocimene


[Edited on 28-2-2018 by Bert]
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[*] posted on 28-2-2018 at 13:29


My money would be on this
https://en.wikipedia.org/wiki/Glucotropaeolin
or something like it.
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[*] posted on 28-2-2018 at 14:04


benzyl isothiocyanate?

It's also in mustard.
http://www.anthromed.org/Article.aspx?artpk=248

*edit - oops, didn't read link above...

[Edited on 2-28-2018 by OldNubbins]
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[*] posted on 28-2-2018 at 18:16


Hmmm, so its likely not a single compound. That would explain why specifically they choose this plant.

I got zero scientific to say at this point, i asked for a reason and thank you for the links. Its given me something to think about, i have sent off a moth to the natural history museum for ID.

If/when they answer I will explain what is special about this little monster.
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