for the lamb stew known as tu’hu, first you get water. Then you sear leg meat in fat. In go salt, beer, onion, rocket, coriander, Persian shallot, cumin, beets, water. Crushed leek and garlic and more coriander, for a fiery taste. Then add kurrat, an Egyptian leek.
I mean… not jalapeno spicy, but I’d say it’s on the radish level if it’s decent.
Radishes are not spicy, I’ve never understood this. It’s almost entirely water!
I remember thinking radishes were spicy as a kid. As an adult, not so much.
Long European radishes are mild, the round American ones are quite spicy, like mustard or horse_radish_.
Hard disagree. I eat the smaller round ones raw all the time. Y’all need to step your game up.
Like they said… what do you think horseradish is? For that matter, what do you think wasabi is?
I thought wasabi was its own unique root veggie type, didn’t realize it was a radish relative. Horseradish obviously, but if we’re talking the round red radishes you get in the produce section, those aren’t spicy. Mildly peppery at best, but I would never refer to them as spicy per se.
If you grow your own radishes they can sometimes be very spicy.
They certainly have a bite to them, though I don’t know if spicy is the word I’d use exactly.