Sinigrin is a glucosinolate which belongs to the family of glucosies found in some plants of the Brassica family such as brussels sprouts, broccoli and the seeds of black mustard (Brassica nigra) to name but a few. In fully developed roots of horseradish (Armoracia rusticana), sinigrin concentration represented 83% and gluconasturtiin 11% of the extracted glucosinolates. Sinigrin is responsible of the pungent taste of mustard and horseradish.