NEMO-Chemistry - 27-2-2018 at 17:06
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.
Bert - 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]
unionised - 28-2-2018 at 13:29
My money would be on this
https://en.wikipedia.org/wiki/Glucotropaeolin
or something like it.
OldNubbins - 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]
NEMO-Chemistry - 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.