Horseradish is a hot, pungent condiment made from a plant in the mustard family. The powdered form of Horseradish is made by grinding the root and drying in a gentle heat. Horseradish vinegar is the root combined with shallots, onions, garlic, and red pepper in vinegar.
Oregon, United Kingdom, Central Europe, Africa
Traditional Ethnic Uses
Its most common use is as a condiment for roast beef, fish, and oysters.
Taste and Aroma Description
Hot and pungent
History/Region of Origin
The earliest account of Horseradish comes from 13th century western Europe, where Germans and Danes used it as a condiment, stimulant, and digestive medicine. It was introduced in England in the 16th century, where it is still used to treat hoarseness and coughs. It was brought to the United States in the 19th century, and now grows wild along the East Coast.
Store in cool, dark, dry places.
A Few Ideas to Get You Started
Mix Spice Islands Horseradish into whipped cream or sour cream for a classic roast beef topping. Add Horseradish to dressings, mayonnaise, and other condiments for zippier salads, sandwiches, and dips. Blend Horseradish into tomato-based cocktail sauce for a seafood or barbecue sauce for grilled meats.
Usage: Mix 1 1/2 parts water with 1 part horseradish powder for a thick horseradish sauce, or use 2 parts water to 1 part powder for a thinner sauce.
Serve with prime rib or smoked fish, or mix into a coleslaw or creamy salad dressing. Mix into whipped or sour cream for a classic roast beef topping.
For a seafood dipping (cocktail) sauce, add to tomato sauce, 1-2 Tbsp per cup. Mix a little into meatloaf for hamburgers (1/2 -1 tsp per lb).