Metadata
Author: ParaCrawl Corpus
Data
English[en]
The aforementioned peppery flavor is explained in the go-to herb and spice "bible," aptly called "Culinary Herbs and Spices of the World,"5 as due to the mustard oil glycoside content, called gluconasturtiin.
Spanish[es]
El sabor picante anteriormente mencionado se explica en la "biblia" de las Especies y Hierbas, acertadamente llamada "Hierbas y Especias Culinarias del Mundo",5 debido a su contenido de glucósidos en el aceite de mostaza, llamado gluconasturtina.