Horseradish is a vegetable with a strong, pungent flavor that is popular as a condiment in many parts of the world. Its name comes from the late 1500s when “horse” was used to describe something extremely strong or gross. The plant is a crucifix and belongs to the mustard family. When the root cells are crushed, they release volatile oils, which is why it is traditionally made with vinegar. It can be stored in the refrigerator or freezer to preserve its flavor. Commercial preparations include pickled grated root, powdered root, and mixed with mustard.
Horseradish is a vegetable grown for its distinctly flavored root, which in no way resembles a horse. If you’re wondering the inclusion of “horse” in horseradish, it dates back to the late 1500s, when “horse” was used to infer that something was extremely strong or gross. Horseradish root definitely has a powerful flavor and was a common condiment among the lower classes, who are often considered coarse. Horseradish root is a very popular condiment in many parts of the world, including the United States, Japan and Eastern Europe. Many stores sell prepared horseradish root, which is ground or grated root in vinegar. In some regions of the world, it is even possible to find whole roots on the market.
The formal name for horseradish is Armoracia rusticana. The plant is a crucifix, meaning it belongs to the mustard family, along with an assortment of similarly flavored greens. The peppery, pungent flavor of mustard is very strong in horseradish root and can sometimes be almost caustically spicy. On the ground, the plant has small clusters of open flowers and large, roughly lobed leaves, making it look very mustard or wild radish.
A whole horseradish root is actually relatively inert. When root cells are crushed and broken, however, they release volatile oils in a chain reaction. The vinegar will stop the reaction, which is why horseradish root is traditionally made with vinegar when served fresh. Depending on the desired strength, cooks may grate the root and wait a few minutes before adding the vinegar, or they may add vinegar right away.
Once grated, horseradish root will quickly lose potency. Storing it in the refrigerator or freezer can help preserve the flavor, while cooks who like their horseradish spicy usually keep whole roots on hand. The whole root vegetable has snowy white flesh and a flaky brown exterior. It can be kept in a cool, dry place, tightly wrapped, for several months.
There are several commercial preparations of horseradish available. Grated horseradish root can be pickled in vinegar to keep it stable for several months, although the older the package, the less strong it will be. Horseradish root is also ground into a powder which can be reconstituted with water. Additionally, the fresh roots can be mixed with mustard to give it an especially potent bite. The spicy condiment pairs well with a number of foods, including roasts and sandwiches.
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