A member of the Cabbage family, it displays a spicy aroma and a refreshing, peppery-pungent taste lasting only a few seconds. Similar to many other members of the cabbage family, it owes their aroma to isothiocyanates. The isothiocyanates are formed from inactive precursors called glucosinolates as a reaction to injuries. Common cress contains gluconasturtiin, which yields the 2-phenylethyl isothiocyanates (C6H5-CH2-CH2-NCS). Seeds contain volatile essential aromatic oil, the active principle and fatty oil.
