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For example, Cherry Belle radish greens have a mild, peppery zing to them, similar to arugula, while Daikon greens are slightly more bitter, especially in mature plants.

Add spiced chickpeas, peppery arugula, a drizzle of pomegranate molasses — and suddenly, you’re not eating for fuel.

Watercress is peppery in flavor and somewhat spicy and grassy.

The peppery cold crunch of the radish, the smooth fattiness of the butter, the crispness and salinity of the salt — I was gobsmacked.

I especially love our calamansi, a mainstay of Filipino cooking that you eat whole for a tart, peppery pick-me-up.