Mustering a milder mustard
(PHYSorg.com Biology)

The mustards, broccolis and cabbages of the world share a distinct and bitter taste. Some consider the flavor of cruciferous plants their strongest attribute. But even in India and China, where Brassicas have been cultivated for more than 4,000 years, scientists have sought to tone down the chemical compounds responsible for their pungent flavor. Turns out the same compounds that make them bitter also make them toxic at some levels.