Benzyl isothiocyanate is a typical flavour compound of Cruciferae vegetables and spices, formed when glucosinolates hydrolyse as chopped, crushed or chewed tissue brings the enzyme myrosinase to its substrate. It gives mustard-like heat and pungency to foods such as garden cress, papaya seeds, and mustard preparations. Research notes that it may display cytotoxicity and anticarcinogenicity, keeping it interesting to nutrition scientists studying the health effects of cruciferous vegetables. Like all glucosinolate breakdown products, its levels depend on variety, growing conditions, and preparation, so the same vegetable can taste mild or fiery depending on handling.