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Radishes are super versatile veggies with amazing colours and flavours, and they are a staple in many dishes around the world. In Southeast Asia, radishes have been grown for thousands of years and come in many varieties, each with their flavour profiles and uses. Whether you like the peppery crunch in salads or the roasted sweetness, there is a radish for everyone.
As you explore the different types of radishes, you will see how each can take your dishes to the next level. These veggies can turn any meal from the classic red globe radish with its crunchy bite to the black radish with its bold flavour. Radishes not only add colour and texture to your plate but, according to a study published in the International Journal of Environmental Research and Public Health 2022, are also low in calories and high in vitamins and minerals.
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Radishes in your cooking are a flavour enhancer and a way to try different cuisines. With their ability to match many ingredients and dishes, radishes are a great addition to your cooking arsenal.
Types Of Radish And Its Culinary Use
Red Globe Radish
The most common radish you will find in the grocery store is red globe radishes, which have red skin and white flesh. It has a mildly peppery flavour, making it great for salads and slaws and as a garnish for other dishes. Crunchy adds texture to salads, and the colour is super pretty. Red globe radishes also roast well, which mutes the flavour and makes them a delicious side dish.
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Black Radish
Known for their tough black skin and white flesh, black radishes have a strong earthy flavour. It can be grated into salads for a big kick or pickled to make tangy accompaniments. Black radishes are used in traditional dishes, especially winter cuisine, where their strong flavour can shine through hearty soups and stews. As per a study published in Preventive Nutrition and Food Science 2022, they are also high in antioxidants and vitamin C, so a healthy addition to your meals.
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Daikon Radish
This big white radish is from Asia and has a mild, slightly sweet flavour. Daikon radishes are used in Asian cuisine in dishes like sushi, salads and stir-fries. The juicy and subtle taste makes it good for salads, pickled in vinegar or even grated into soups. As per a study published in Nutrients. 2017, Daikon radish is also good for digestion and low in calories.
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French Breakfast Radish
With an elongated shape and white tips, French breakfast radishes are mild, sweet and crunchy. It is traditionally eaten in France, and it is served raw with butter and salt, making it a great snack or appetiser. They are gently seasoned with spiciness and are perfect for cheese boards or charcuterie platters. According to a study published in Nutrients. 2017, french breakfast radish is rich in fibre, which helps regulate digestion, and Vitamin C helps strengthen the immune system.
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Watermelon Radish
Green outside, pink inside, like a watermelon, this radish has a crunchy texture and is mildly sweet in taste, perfect to add to salads. It can be pickled and used as a colourful condiment for sandwiches or tacos. They are a showstopper in any dish and are often used in Asian cuisine for garnish and presentation.
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Golden Globe Radish
As the name suggests, these radishes are round and golden-yellow, offering a visually appealing option for salads and vegetable trays. Golden globe radishes have a milder flavour compared to red globe radishes, making them perfect for raw consumption in salads or served with dips. They can also be roasted to enhance their natural sweetness, making them a great side dish.
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Spicy Radish
Also known as "Szechuan radishes," these small, spicy varieties are known for their intense flavour profile. Spicy radishes are often used in stir-fries and can be pickled to create a zesty condiment that pairs well with grilled meats and fish. Their heat can elevate a dish, adding depth and complexity to the flavour. These radishes are perfect for those who enjoy a bit of spice and can be used in various Asian-inspired dishes to enhance taste and excitement.
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Trying out the different types of radishes opens up a world of flavour and creativity in the kitchen. Each radish variety brings its character, whether raw, pickled or cooked. So next time you are at the market, do not just stick to the classic red globe radish. Try varieties to spice up your culinary adventures.
