Broccoli is a cabbage plant that belongs to the genus Brassica and produces thiocyanate compounds that contain nitrogen and sulfur, leading to its characteristic bitterness. Some people are extremely sensitive to this bitterness and may choose to avoid it altogether, while others find it a treat. This sensitivity may be genetic, as we all have genes that control how we perceive different compounds.
In fact, even former president George H.W. Bush has publicly named broccoli as his favorite dish, despite its bitterness. However, there are ways to make broccoli more palatable for those who don’t like it or find it too bitter. For example, incorporating herbs and grated cheese into recipes can help mitigate the bitterness of the vegetable. Mari Sandell, a professor of sensory food research at the University of Helsinki, suggests experimenting with different ways to prepare and enjoy broccoli in order to develop a newfound appreciation for this nutritious vegetable.