Horseradish

Horseradish is a pungent root vegetable known for its fiery flavor and is commonly grated or ground into a condiment. It is perennial and harvested in the fall, but available year-round. Horseradish is a staple in Eastern European and Jewish cuisines, and it's often used to add heat to sauces, dressings, and as a key ingredient in cocktail sauce. It pairs well with rich meats and is a traditional accompaniment to roast beef and smoked fish.

Horseradish Synonyms

Armoracia rusticana
German mustard
Red cole

Horseradish Substitutes

Wasabi

Different Forms/Types of Horseradish

Fresh root

The whole, unprocessed horseradish root, which can be grated or ground to make a pungent condiment.

Horseradish sauce

A creamy sauce made from grated horseradish, vinegar, and cream or mayonnaise, often seasoned with herbs and spices.

Horseradish powder

Dried and ground horseradish root, used as a spice for its intense flavor, similar to mustard powder.

Prepared horseradish

Horseradish that has been grated and mixed with vinegar and salt, often found in jars, and ready to use as a condiment.

How to Choose Horseradish

When selecting fresh horseradish root, look for firm roots with no soft spots, mold, or green areas, which can indicate spoilage or bitterness. The root should be heavy for its size and have a clean, pungent aroma when cut. For prepared horseradish, choose brands that list horseradish as the first ingredient and have minimal additives. The color should be creamy white; any discoloration may indicate it is past its prime.

Cooking/Prep Tips for Horseradish

Horseradish is a pungent root vegetable that can add a spicy kick to many dishes. For intermediate and expert home cooks, it's important to understand that the heat of horseradish is most potent when it is freshly grated and raw. The volatile compounds responsible for its heat, isothiocyanates, dissipate quickly upon exposure to air and heat, so for the strongest flavor, prepare horseradish as close to serving time as possible. When cooking with horseradish, be mindful of its intensity; a little goes a long way. If you're making a sauce or dressing, you can balance its pungency with cream, vinegar, or other acidic components. To maintain its flavor in hot dishes, add horseradish towards the end of the cooking process.

Shelf Life of Horseradish

Fresh horseradish root should be wrapped in damp paper towels, placed in a plastic bag, and stored in the crisper drawer of the refrigerator, where it can last for a few weeks. Prepared horseradish and horseradish sauce should be kept in the refrigerator and used by the date on the package for best quality. Horseradish powder should be stored in a cool, dry place away from light and used within six months for optimal flavor.

Recommended Brands for Horseradish

horseradish sauce: Heinz

horseradish powder: The Spice House

prepared horseradish: Gold's

Cooking Techniques for Horseradish

Grating: Fresh horseradish should be peeled and grated just before use. Grating breaks down the cells of the root, releasing the volatile oils that give horseradish its heat. Use a fine grater for a more intense flavor.

Pickling: Pickled horseradish is a way to preserve its flavor. The root can be grated or sliced and then submerged in a vinegar solution, often with sugar and spices, which can be used as a condiment for meats or added to dressings.

Roasting: Though less common, roasting horseradish can mellow its bite. Roast peeled and sliced horseradish at a low temperature to preserve some of its characteristic heat while adding a subtle sweetness.

Popular Horseradish Recipes

Horseradish Crusted Prime Rib
Beet and Horseradish Relish
Horseradish Mashed Potatoes

Horseradish Nutritional Information (100g)

fat: 0.69 g
fiber: 3.3 g
sugar: 4.18 g
protein: 1.2 g
calories: 48 kcal
carbohydrates: 11.29 g

Flavor Combinations

Horseradish pairs well with rich meats like beef and pork, cutting through the fattiness with its sharp flavor. It's also commonly combined with beets, apples, and potatoes. Creamy elements such as sour cream or mayonnaise can help temper its heat, while acidic ingredients like vinegar or lemon juice complement its tanginess. Fresh herbs, particularly dill and chives, can enhance the flavor profile of horseradish-based dishes.

Allergen Information

Horseradish can cause irritation to the eyes, nose, and throat if handled improperly. It is not a common allergen, but those with a sensitivity to it should handle it with care and may need to avoid it in dishes.

Ingredient Comparisons

Horseradish vs Wasabi