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Horseradish root is medium to large in size, averaging 5-20 centimeters in length and 2-5 centimeters in diameter, and has a slender, cylindrical, and tapered shape with one bulbous end. The semi-rough skin is firm, thin, covered in gnarled notches and bumps, and ranges in color from tan to light brown. Underneath the surface, the white flesh is dense, crisp, and aqueous. Horseradish root has a sweet flavor, and when crushed or ground, a hot and pungent flavor emerges from volatile oils that create a mustard-like heat.
Seasons/Availability
Horseradish root is available year-round, with peak seasons in the late fall and early spring.
Current Facts
Horseradish root, botanically classified as Amoracia rusticana, is the edible, underground root of a perennial plant that can grow over one meter in height and is a member of the Brassicaceae or mustard family along with broccoli, wasabi, and mustard. There are many different varieties of Horseradish root with the most common being the Maliner Kren, a variety with Czechoslovakian heritage. Like other pungent roots, Horseradish root is used primarily as a flavoring and spice, served over cooked meats, layered in sandwiches, and mixed into sauces. The root was also one of the first items bottled in the United States in 1860 as a convenience food and is still sold in grocery stores as a bottled condiment.
Nutritional Value
Horseradish is an excellent source of vitamin C, which can help boost the immune system, and it also contains some dietary fiber and folate. The root also contains isothiocyanate, which is the volatile oil that is released and gives Horseradish its spicy taste when crushed.
Applications
Horseradish is best suited for raw applications as prolonged periods of heat can reduce the pungent flavor and is most commonly found in fresh, dried, or powdered form. The root is predominately used as a condiment and is lightly grated, minced, or shaved and mixed with vinegar for use in sauces, dressings, soups, salads, bloody marys, and baked beans. Horseradish is also made into a sauce with sour cream or mayonnaise and is layered in sandwiches, blended into devilled eggs, or spread over roasts, prime rib, and steak. Horseradish pairs well with grilled meats such as beef or chicken, seafood, sausage, roasted root vegetables, mashed potatoes, tomato juice, and asparagus. The leaves of the plant are also edible and have a similar flavor to the root. Horseradish root will keep 1-2 weeks when stored in a plastic bag with a damp paper towel in the crisper drawer of the refrigerator.
Ethnic/Cultural Info
In Collinsville, Illinois, there is an International Horseradish Festival that is held each May to celebrate and bring awareness to the pungent root. At the festival, there are Horseradish eating contests, recipe cook-offs, and even games centered around the root. Collinsville is known as one of the central Horseradish production regions and is believed to cultivate over sixty percent of the Horseradish sold globally. In addition to the festival, Horseradish root has traditionally been used as one of the five bitter herbs present on a traditional Seder plate for the Jewish Passover.
Geography/History
Horseradish is native to Eastern Europe, especially Russia and Hungary, and has been used for its medicinal and culinary qualities since the time of the ancient Greeks and Egyptians. The root was then introduced to Western Europe and was cultivated in England in the 17th century and arrived in America in the 19th century courtesy of early settlers in the northeast. Today Horseradish is grown commonly in both the United States and Europe and can be found fresh at local markets and bottled in supermarkets.
Almaty Central Green Market
Zhibek Zholy 58, Almaty, Kazakhstan
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Horseradish root is typically medium to large, measuring 5-20 centimeters in length and 2-5 centimeters in diameter. Its slender, tapered shape features one bulbous end, and the semi-rough skin has gnarled notches, ranging from tan to light brown. Beneath the surface, the dense, crisp white flesh delivers sweetness, while crushing or grinding releases pungent volatile oils that generate a mustard-like heat.
Turnips Borough Market
43 Borough Market, London SE1 9AH, United Kingdom
+44 20 7357 8356
Horseradish: This pungent root is primarily used as a condiment and is versatile in raw applications like sauces, dressings, soups, and salads. It pairs excellently with grilled meats, seafood, roasted vegetables, and even devilled eggs. Its leaves are edible and have a flavor similar to the root. Proper storage involves placing it in a bag with a damp paper towel, keeping it fresh for 1-2 weeks.
Kazakhfilm Weekend foodfare
Vishnevaya str. 34, Almaty, Kazakhstan
Horseradish of Almaty region…Horseradish root is a versatile spice belonging to the mustard family, which includes broccoli, wasabi, and mustard. Frequently used as a condiment, it adds a sharp, spicy flavor to meats, sandwiches, and sauces. The root was one of the first convenience foods bottled in the U.S. in 1860. Nutritionally, it provides vitamin C for immune health, dietary fiber, and folate. Its signature spice comes from isothiocyanate, a compound released when the root is crushed.
Nature's Fresh
Central market of Athens Y-12-13-14
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210 4831874 [email protected]
Horseradish's pungent flavor comes from allyl isothiocyanate, which releases when the root is grated or crushed. This volatile compound serves as a natural defense mechanism for the plant against herbivores. Interestingly, the sharpness diminishes with time or heat, making horseradish ideal for sauces and condiments that require a bold, yet fleeting heat profile. Its fiery nature offers a unique sensory experience.
Market at Piazza Campo de'Fiori
Piazza Campo de' Fiori, 33, 00186 Roma RM, Italy
+39 325 829 2602
Horseradish root is medium to large, measuring 5-20 centimeters in length and 2-5 centimeters in diameter, with a slender, cylindrical shape tapering to one end. Its tan to light brown outer skin is thin, firm, and marked with gnarled notches and bumps. Beneath this surface lies dense, crisp, white flesh. When the root is crushed or ground, it releases volatile oils that produce a sharp, mustard-like heat, balancing its natural sweetness with pronounced pungency.
Winn Dixie Grocery
105300 Overseas Hwy, Key Largo
Horseradish is best used raw, as heat can diminish its pungency. It's commonly grated or minced and mixed with vinegar for sauces and dressings, or combined with sour cream or mayonnaise for spreads and dips. It pairs well with meats, seafood, and vegetables. The leaves are also edible and share the root's flavor. To keep it fresh, store the root in a plastic bag with a damp paper towel in the refrigerator's crisper drawer for 1–2 weeks.
Macknade's Fine Foods
Selling Rd, Faversham ME13 8XF, United Kingdom
+44 1795 534497
Horseradish root is a member of the mustard family, closely related to broccoli, wasabi, and mustard itself. It is a versatile root used primarily as a spice and flavoring, popular in sauces, sandwiches, and with cooked meats. Interestingly, horseradish was one of the first convenience foods sold in the United States, bottled and marketed as early as 1860. It is loaded with vitamin C and contains isothiocyanate, the compound responsible for its sharp, spicy flavor.
Nature's Fresh
Central market of Athens Y-12-13-14
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210 4831874 [email protected]
Horseradish has a long history, originating in Eastern Europe, particularly in Russia and Hungary, where it has been valued for culinary and medicinal purposes since ancient times. It was introduced to Western Europe by the 17th century and brought to America in the 19th century by settlers. Now widely grown in the United States and Europe, it can be purchased fresh at local markets or in bottled form at supermarkets.
Mair Organic Farm Taki
Wapato, WA
Horseradish root has a slender, cylindrical shape with an average length of 5-20 centimeters and diameter of 2-5 centimeters. Its semi-rough skin ranges in color from tan to light brown, while its dense, crisp white flesh hides beneath. When cut or crushed, the root releases volatile oils that transform its mild sweetness into a fiery, mustard-like heat, making it distinctly pungent and perfect for bold condiments.