Horseradish is a member of the mustard family (sharing lineage with its gentler cousins, kale, cauliflower, Brussel sprouts and the common radish) and is cultivated for its thick, fleshy white roots.
The “hotness” from horseradish comes from isothiocyanate, a volatile compound that, when oxidized by air and saliva, generates the “heat” that some people claim clears out their sinuses.
The bite and aroma of the horseradish root are almost absent until it is grated or ground. During this process, as the root cells are crushed, isothiocyanates are released. Vinegar stops this reaction and stabilizes the flavor. For milder horseradish, vinegar is added immediately.
While the horseradish root has no distinctive aroma, once it is cut or grated, it releases enzymes that creates a pungent taste. In a small amount, it can add a strong, spicy, wasabi-like flavor to food, but it can also heavily irritating the eyes and sinuses.
The bite and aroma of the horseradish root are almost absent until it is grated or ground. During this process, as the root cells are crushed, isothiocyanates are released. Vinegar stops this reaction and stabilizes the flavor. For milder horseradish, vinegar is added immediately.
The “hotness” from horseradish comes from isothiocyanate, a volatile compound that, when oxidized by air and saliva, generates the “heat” that some people claim clears out their sinuses.
Horseradish is a member of the mustard family (sharing lineage with its gentler cousins, kale, cauliflower, Brussel sprouts and the common radish) and is cultivated for its thick, fleshy white roots.
Most of us have never eaten a spoonful of horseradish—but youve likely come across it spread between the layers of a good old-fashioned deli sandwich. (It adds a special zing to our favorite Caramelized Ham & Swiss Buns!)
The Best Supermarket Horseradish
FAQ
Is horseradish very spicy?
How do you describe the taste of horseradish?
Why is my horseradish bitter?
How do you make horseradish sauce less bitter?
Is horseradish spicy?
Horseradish is very spicy, with older horseradish plants being the spiciest. Horseradish is so spicy that it is often made into a paste, dyed green, and sold as a cheaper version of wasabi. Horseradish can be used in so many different ways. It can be used fresh and raw, or it can be turned into horseradish sauce.
Are radish leaves safe to eat?
Radish leaves are safe to eat and actually quite nutritious. Radish leaves are a good source of vitamins A, C, and K, as well as calcium, potassium, and magnesium. They can be enjoyed cooked or raw in salads. When cooking radish leaves, it’s best to lightly steam them to preserve their nutrients. Be sure to wash the leaves thoroughly before eating to remove any dirt or debris. Radish leaves can be a healthy addition to your diet, so enjoy them often!
What does horseradish taste like?
It’s often described as having a sharp or piquant flavor, which intensifies as the fresh root is ground up. “It’s funny— if you take a bite straight from a horseradish root, the first bite or two will be a lot milder, but as you begin to chew, more of its cells are crushed and the oils within the cells are released,” McMillin says.
Why is horseradish hot?
The council explains that the “hotness” of horseradish stems from a volatile compound called isothiocyanate inside the plant. When the compound hits air or saliva, the magic happens. Vinegar is traditionally used to slow down or stop the reaction, helping to stabilize the flavor of horseradish.