Horseradish

What Is Horseradish?

Horseradish (Armoracia rusticana) is a thick, long, white root in the same cruciferous family as mustard and wasabi. Whole, it is almost scentless; when grated, it releases a sharp, nose-tingling aroma.

This sharpness comes from volatile compounds formed when the cells are cut, and it fades over time. For this reason, horseradish is usually grated fresh and used sparingly as a flavoring.

Horseradish Nutrition Facts

As a root vegetable, horseradish provides about 48 kcal per 100 g and contains fiber; it is a source of vitamin C. However, it is used in very small amounts, so its contribution per serving is low. Values are approximate.

How Should You Eat Horseradish?

Horseradish is a pungent flavoring and is best used sparingly. Too much can cause a strong burning sensation in the mouth and nose, so consume it in moderation.

This is general information; horseradish is a food and is not a substitute for medical treatment.

How to Choose Horseradish

A good horseradish root is firm, hard, and looks moist. Avoid roots that are wrinkled, softened, or have turned green. A freshly cut surface should be white and moist.

• The root should be firm, solid, and plump.
• The cut surface should look white and moist.
• Softening, wrinkling, or greening are undesirable.

How to Store Horseradish

Whole horseradish keeps for 1–2 weeks in a perforated bag in the refrigerator. Since its aroma dissipates quickly after grating, grate it fresh. It can be mixed with vinegar and kept longer in a jar.

Using Horseradish in the Kitchen

Freshly grated horseradish is used to make creamy, vinegary sauces and is served with cold meats, roast beef, smoked fish, and sandwiches. Even a small amount adds a pronounced sharpness; since heat diminishes its aroma, it is usually added at the end.

How Do You Make Horseradish Sauce?

Mix freshly grated horseradish with cream or sour cream and a little vinegar and salt. Let it stand for a few minutes, then serve it with cold meat and fish.

Frequently Asked Questions

Is horseradish the same as wasabi?

They belong to the same family and taste similar. Many prepared “wasabi” products are actually made from dyed horseradish. Real wasabi comes from a different, more expensive plant.

Why does horseradish become pungent when grated?

When the root is cut and grated, compounds in its cells react and release a volatile, pungent aroma. That is why it is scentless whole but sharp when grated.

How can you preserve horseradish’s pungency?

Adding a little vinegar immediately after grating stabilizes its sharp aroma; heat and prolonged standing reduce the aroma.