Raphides

Harmful effects

Raphides cannot normally be destroyed by boiling; that requires an acidic environment or chemical solvents like ether. Plants containing large amounts of raphides are generally acrid and unpalatable. However, it is not always possible to detect the presence of raphides through taste alone. In some tubers such as the Indian turnip which contain large quantities of raphides, the roots are not unpalatable when cooked because the raphides are bound within a matrix of starch which prevents the tongue from sensing their presence. Some other plants store raphides in mucilaginous environments and also do not taste acrid.