Black radishes are a larger radish variety and range in size and appearance, depending on the specific type. The first type, Round Black radishes, average 7 to 10 centimeters in diameter and have a tapered, curved shape, sometimes ending in a small taproot. The second type, Long Black radishes, have an elongated, cylindrical shape, averaging 17 to 20 centimeters in length. Both varieties are encased in a black to dark brown skin that is thick, rough, and coarse. Underneath the surface, the flesh is bright white, firm, crisp, and moist with a fibrous, dense consistency. Black radishes are known for bearing an earthy, spicy, bitter, and pungent flavor when raw and have a sharper taste than other radish varieties. When cooked, the crunchy flesh softens, and the flavor mellows, developing subtly sweet peppery undertones.