Which vegetable is highest in its sulfuric aroma?

Brussel sprouts are known for their distinct sulfuric aroma, primarily due to the presence of glucosinolates, compounds that release sulfur-containing compounds when broken down during cooking or digestion. This characteristic is particularly pronounced when the sprouts are overcooked, which can enhance their pungent smell.

While garlic, onions, and cabbage also contain sulfur compounds and can emit strong aromas, the intensity and distinctive quality of the smell from Brussel sprouts often surpass those of the others. The cruciferous family, which includes Brussel sprouts, is known for these sulfuric profiles. Proper cooking techniques can help mitigate overpowering aromas, but the inherent sulfuric characteristics remain most pronounced in Brussel sprouts, making them the standout choice in this context.