Black radishes are known for bearing an earthy, spicy, bitter, and pungent flavor when raw and have a sharper taste than other radish varieties. When cooked, the crunchy flesh softens, and the flavor mellows, developing subtly sweet peppery undertones. It is important to note that the skin contains most of the spicy, peppery flavor. The skin is edible, but if a milder taste is desired, it can be peeled before eating.
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