Should brussel sprouts ever taste like chemicals?
So I got a bunch of what I thought were locally grown organic brussel sprouts from the local coop the other day. They came in an unlabeled zip lock bag, which usually means small local farm. I cooked them with some butter and oregano. I under cooked them a little bit, but I usually prefer them that way. When I ate them, I began to notice that they had a mild chemical taste. It burned in my nose and the back of my mouth a little bit. It was a sensation very similar to the one caused by ammonia or bleach fumes. I hadn't washed them as thoroughly as I perhaps should have (there were black spots on them I hadn't noticed before, but the cooking brought them out).
Do brussel sprouts naturally have some ammonia, or something similar I might have been tasting (and why don't I remember tasting it when I've eaten them in the past)? Did I just down some lovely pesticides and herbicides? Could those black spots have been a fungus that was producing something unpleasant?
Best Answer
Brussels sprouts are in the brassica family, so you can get that family of strong cabbagey/spicey/sulfurous flavors and aromas. You probably know what that tastes like though, so I'm assuming it wasn't that. I've seen those black spots plenty of times, and I generally trim them, but I don't think they would be likely to give off a strong aroma. Once I had a situation like this where a vegetable tasted of kerosene, which I assumed was a cross-contamination and dumped it. That's what I would recommend if this ever occurs again. If in doubt, throw it out.
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Quick Answer about "Should brussel sprouts ever taste like chemicals?"
Brussel sprouts are brassica, which are known for pungency (e.g. in mustard, turnips). Only if that chemical taste is sulfur. "ammonia like" sounds like mold, which can be really bad news food safety wise...Why do my Brussel sprouts taste like chemicals?
Brussels sprouts have very high levels of glucosinolates, which contain sulfur and nitrogen. The most notable glucosinolate in the little cabbages is sinigrin, which gives them their bitter flavor. In fact, some glucosinolates are known to be toxic, and some animals take bitterness as a sign: DO NOT EAT THIS.Why do Brussel sprouts taste metallic?
Brassica contain high amounts of compounds called glucosinolates which, when metabolised in the body, give them their characteristic sharp or bitter taste.\u201d And it is this sharp or bitter taste that people either like or hate.Why do my Brussel sprouts taste soapy?
Supertasters are those who have specific taste receptors that pick up bitter compounds called phenylthiocarbamide (PTC) and propylthiouracil (PROP), compounds often found in vegetables like kale, broccoli, and brussel sprouts.What do spoiled Brussel sprouts taste like?
An old brussels sprout will smell rather harsh, sort of like old cabbage. The smell gets stronger as it ages as does the taste. Older sprouts lose any sweetness and taste rather sour.How Science Can Make Brussels Sprouts Taste Good | Brussels Sprouts | What's Eating Dan?
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Answer 2
I have had a similar experience of strong chemical taste with sprouts. I am a chemical engineer and to me it tasted like kerosene or paint thinner. The sensation came from the back of the mouth not the tongue after I bit into a sprout. It wasn't from packaging as I am used to that taste and how different packaging tastes e.g. I can tell what type of container milk came from, plastic bottles or carton, just by taste. Needless to say if anything tastes strange don't consume it. As another tip, be careful with any "organic" labelled produce. I know from working in government food testing that many organic farmers don't understand or use pesticides correctly. That's right, many organic farmers use pesticides as they want their produce to look good. Strawberries and similar ground plants are notorious for containing extremely high level of chemicals with the highest levels coming from so-called organic farmers.
Answer 3
You should always wash well.
Cut a bit off then end, and You should also peel a few layers away. This gets rid of the black spots, dry leaves, dirt and any pesticides or chemicals. The sprouts you cook should be clean, green and squeaky
Cabbages and such peel well, you can get any chemical pesticides off them easy.
Answer 4
I have a strong suspicion it's not the product but the chemicals in the bag manufacturing process. I came to this thread looking for similar experiences. I have found people complaining of chemical taste transfer from ziplock bags to self prepared sandwiches. In my experience, It's usually from ziplock-type bagged products in the thicker louder noise-making bags. I have returned products because of the strong chemical taste. Sunflower seeds, shelled pistachioes, raisins...anything in direct contact to the packaging. Maybe I have a bionic tongue!
Answer 5
This would be easier to answer if you could be more specific about what you mean by "chemically."
The taste would come from the growth process, it all depends on the levels of chemicals within the sprouts; depending on where they're grown and under what conditions, they will taste slightly different. Albeit that doesn't discount any manufacturing process contributing to the taste, but I highly doubt it. My take is just the level of sulphur compounds within the sprouts - there's no need to panic, sulphur compounds are what give the sprouts their distinctive taste and smell in the first place, so they're completely healthy.
I don't think this is from plastic bags, zip-loc or otherwise; those contribute nothing to the taste.
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