Horseradish

What Is Horseradish?

Horseradish (Armoracia rusticana) is a thick, white, long root; it belongs to the same brassica family as mustard and wasabi. While it's nearly odorless whole, a sharp, nose-stinging aroma is released once it's grated.

This sharpness comes from volatile compounds that form when the cells are cut, and it fades over time. For this reason, horseradish is generally grated fresh and used in small amounts as a flavoring.

Nutritional Values of Horseradish

Horseradish, as a root, contains about 48 kcal of energy and fiber per 100 g; it's a source of vitamin C. However, since it's used in very small amounts, its share per portion is low; values are approximate.

How Should Horseradish Be Consumed?

It's a sharp flavoring agent; using it in small amounts is recommended. Excess can give a strong burning sensation in the mouth and nose, which is why it's consumed in moderation.

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

How to Choose Horseradish?

Good horseradish is a root that looks firm, hard, and moist; shriveled, softened, or sprouted examples are not preferred. The freshly cut surface should be white and moist.

• The root should be hard, firm, and plump
• The cut surface should look white and moist
• Softening, shriveling, and sprouting are undesirable

How Should Horseradish Be Stored?

Whole horseradish is stored in a perforated bag in the refrigerator for 1–2 weeks; since its aroma fades quickly once grated, fresh grating is recommended. Mixed with vinegar in a jar, it can be stored longer.

Using Horseradish in the Kitchen

Horseradish is freshly grated for use in creamy-vinegary sauces; it's used alongside cold meats, roast beef, smoked fish, and sandwiches. Even a small amount gives a distinct sharpness; since heat reduces its aroma, it's mostly added at the end.

How Is Horseradish Sauce Made?

Freshly grated horseradish is mixed with cream or sour cream and a little vinegar-salt; it's left to rest for a few minutes and served alongside cold meat and fish.

Frequently Asked Questions

Are horseradish and wasabi the same?

They belong to the same family and taste similar; many ready-made "wasabi" products are actually made from dyed horseradish. Real wasabi is a different and more expensive plant.

Why does horseradish become sharp when grated?

When the root is cut and grated, compounds in the cells react and release a volatile sharp aroma; this is why it's odorless whole but sharp once grated.

How is horseradish's sharpness preserved?

Adding a bit of vinegar right after grating fixes the sharp aroma in place; heat and long standing, on the other hand, reduce the aroma.