Capucine

Pickle the green seeds and you have capers. Same brine, same mustard bite, no import.

Isothiocyanate heat cuts the fat and the nectar sweetness lands on the chalk.

Identical mustard oil from two plants. Stack them and the pepper doubles.

Cold and green underneath, sharp and hot on top. One plant does both jobs.

The heat sits where black pepper would, and the petal brings acid tolerance with it.

Shared hexenal green, and the pepper is what stops the pea reading as baby food.

Sweet white meat wants a burn that fades fast. Mustard oil clears in five seconds.

Geosmin earth under mustard heat; the flower does what horseradish does, more quietly.

Oily cure plus mustard bite. The petal is doing the work of both dill and pepper.

Stuff the cavity with leaves; the heat volatilises into the flesh as it steams.

Brine and pungency, no acid required. Chop the leaf, skip the shallot entirely.

Same logic as black pepper on berries, but the flower brings green stem with it.