Spices and Herbs (Horseradish)

Horseradish (Armoracia rusticana, Cochlearia armoracia)
Horseradish is a perennial plant and is part of the mustard, kale, cauliflower, Brussel sprouts, the common radish, wasabi and cabbage family of plants and is cultivated for its large white, tapered root. The plant is native to southeastern Europe and western Asia, but is popular around the world today. When the horseradish root is cut or grated, it releases a pungent aroma which irritates the sinuses and eyes. Once grated, if not used immediately or mixed in vinegar, the root darkens and loses its pungency. Although technically a vegetable, horseradish is generally treated as a condiment or ingredient.
Prepared horseradish is commonly used as a sauce or spread on meat, chicken, and fish, and in sandwiches. Horseradish sauce made from grated horseradish root and cream is a popular condiment. It compliments roast beef very well, but can be used in a number of other dishes also. Horseradish, dyed green, is often substituted for the more expensive wasabi traditionally served with sushi.
In addition to the most popular basic prepared horseradish, a number of other horseradish products are available, including cream-style prepared horseradish, horseradish sauce, beet horseradish and dehydrated horseradish.
Spices or other ingredients may be added (such as salt, sugar, cream or vegetable oil) to enhance and protect flavor. Keep in tightly covered jar in the refrigerator to protect freshness.
See Also ("Wasabi" under "Spices and Herbs (V - Z)")

condiment horseradish

Spices and Herbs (Ginger)

Ginger (Zingiber officinale)

The term is also used to describe the edible section of the plant which is the horizontal subterranean stem or rhizome of the plant. The ginger plant is thought to originate in China and then spread to India, Southeast Asia, West Africa, and the Caribbean.
Ginger is cooked as an ingredient in many dishes. They can also be stewed in boiling water to make ginger tea, to which honey is often added as a sweetener together with sliced orange or lemon fruit.
Ginger is also made into candy and used as a flavoring for sweet foods, such gingerbread, ginger snaps, ginger cake and ginger biscuits. Dried, powdered ginger is typically used to add spiciness to these baking recipes.
Ginger is also the main flavor in ginger ale (a sweet, carbonated, non-alcoholic beverage), as well as the more potent beverage, ginger beer.
Fresh ginger is one of the main spices used for making various eastern dishes like Indian curries and Chinese stir fry's.

cooking spice ginger

Spices and Herbs (Garlic)

Garlic (Allium sativum)
Garlic is a species in the onion family Alliaceae. Its close relatives include the onion, shallot, and leek. Garlic has been used throughout recorded history for both culinary and medicinal purposes. It has a characteristic pungent odour and flavour that mellows and sweetens considerably with cooking.
Garlic is widely used around the world as a seasoning or condiment, notably in Indian, Thai, Greek and Italian cuisine. Depending on the form of cooking, the flavor is either mellow or intense. It is often paired with onion, tomato, or ginger in recipes.
Garlic comes in different varieties (groupings) viz. Rocambole, Porcelain, Purple Stripe, Artichoke and Silverskin and is cultivated all around the world.

cooking herb garlic