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