tbs. horseradish
Horseradish is low in calories but rich in vitamin C and contains glucosinolates and other compounds with antimicrobial and anti-inflammatory properties. It also provides calcium and potassium.
About
Horseradish (Armoracia rusticana) is a perennial plant of the Brassicaceae family, native to southeastern Europe but now cultivated worldwide. The culinary ingredient is derived from the pungent white root, which is thick, knobby, and typically 12-18 inches long. The root has a sharp, peppery flavor with distinctive volatile compounds (primarily glucosinolates) that create a characteristic nasal heat when freshly grated. Raw horseradish is extremely pungent; heating or oxidation gradually mellows its bite. The plant itself produces large, coarse leaves and small white flowers, but only the root is commonly used in cooking.
Horseradish differs from wasabi (which is milder and slightly sweet) and from black pepper (which is a dried berry), though all three are used as pungent condiments. Prepared horseradish typically refers to the grated root preserved in vinegar and salt.
Culinary Uses
Horseradish is primarily used as a condiment, particularly in Central and Eastern European cuisines, British cooking, and Jewish cuisine. Fresh grated horseradish adds pungent heat to roasted meats (especially beef and game), smoked fish, and oysters. It appears in horseradish sauce (mixed with cream, sour cream, or vinegar), a traditional accompaniment to roast beef, ham, and prime rib. The ingredient is also incorporated into cocktail ingredients (Bloody Marys), pickles, and dips. In prepared form, it maintains potency for several months. Fresh grating releases maximum pungency; older prepared versions mellow slightly during storage.