Radish pods are the seed pods of the radish plant and typically have a peppery flavor similar to that of ginger or turnips.The seed pod is often boiled or pickled before being eaten because it can be very bitter and tough on its own. Radish pods are a popular food in India, especially during the monsoon season. They can be used as an herbal remedy to treat coughs and colds. The word "radish" comes from the Latin word 'radix', which means root.
Radish leaves are also edible and are cooked as a leafy green in Asian cuisines. The plant is a root vegetable, but the edible parts are considered taproot and hypocotyl. In some countries, radish pods are not eaten at all because they contain high amounts of oxalates that may interfere with the absorption of calcium.
The seed pods are very high in fiber, which can help with digestion and weight loss. They also contain vitamin C, iron, calcium, manganese, copper, and magnesium. Radish pods are often used to treat coughs and bronchitis because they have both an expectorant and diaphoretic properties.
The radish pod is a condiment that is commonly used in Indian cooking. The pods can be eaten as well as the seeds, and typically taste similar to a strong turnip or as if one were chewing on a piece of ginger root.
In terms of appearance, the seed pod looks like a small eggplant with ridges and is about the same color. The pods are typically boiled or pickled, depending on what you prefer to use them for. The roasted seeds have a slightly salty taste similar to hazelnuts, while the pods have a pepper-like flavor.
The radish pod can be used in a variety of dishes ranging from salads to curries. It is also an important ingredient in the famous Indian dish known as 'vadouvan'. Vadouvan is a French-style curry that was created by Indians who lived in France, with ingredients such as fenugreek, mustard seeds, cumin seeds, shallots, and garlic. Other spices are also utilized to create vadouvan, but the primary ingredients are the same.
The plants are typically harvested when they are larger than a radish yet smaller than an eggplant. They should be firm to the touch and have a rich green color, according to experts at worldseeds.org. Once picked, the pods should not be kept for very long before being used, as they will rot easily. The pods should be boiled or pickled before being eaten to add a little crunch and saltiness to the dish along with an extra zing from the pepper-like flavor of the pod.
In India, this condiment is often referred to as moongra or mogri and has been used for thousands of years in Ayurvedic medicine, which originated there. The pods are an excellent source of proteins and other minerals, including calcium, magnesium, zinc, potassium, phosphorus, iron, and copper.
Radish pods can be purchased at any Asian food store or fresh market that sells spices and condiments. If you would like to experiment with some Indian cooking, adding moongra to your dishes may be a good way to give them an exotic twist.