Horseradish, a pungent and spicy root vegetable, has been cultivated and enjoyed for centuries. With its unique and intense flavor, horseradish has become a staple condiment in many kitchens around the world. In this blog post, we'll take a closer look at this versatile ingredient and explore its history, health benefits, and culinary uses.
History
Horseradish has been cultivated for thousands of years, with evidence of its use dating back to ancient Egyptian and Greek civilizations. It was also used by the Romans as a medicine and a condiment. In medieval Europe, horseradish was believed to have medicinal properties, and it was used to treat various ailments, including respiratory problems and digestive issues.
Health Benefits
Horseradish is packed with nutrients and compounds that are beneficial to our health. It is an excellent source of vitamin C, which plays a crucial role in boosting our immune system and protecting us from illnesses. Horseradish also contains compounds called glucosinolates, which have been shown to have anti-cancer properties.
In addition, horseradish has anti-inflammatory properties and can help alleviate symptoms of respiratory problems, such as congestion and sinusitis. It can also aid in digestion by stimulating the production of digestive enzymes and bile.
Culinary Uses
Horseradish is a popular condiment that is used in various dishes. It is commonly used as a dip for roast beef, ham, and other meats. It can also be added to sandwiches, burgers, and hot dogs for an extra kick of flavor.
Horseradish can also be used to add flavor to sauces, dressings, and marinades. It pairs well with mustard, honey, and mayonnaise, and can be used to make horseradish cream sauce, a classic accompaniment to beef dishes.
In some cuisines, horseradish is used as a main ingredient in dishes. In Eastern European cuisine, it is used to make horseradish sauce, which is typically served with fish or meat dishes. In Japanese cuisine, horseradish is grated and mixed with soy sauce to make wasabi, a popular condiment for sushi.
To enjoy horseradish at its best:
Buy only the amount you will use in a reasonable time.
Keep it in a tightly covered jar in the refrigerator to protect freshness. Horseradish that remains unrefrigerated gradually loses flavor. Remember: To keep it hot, keep it cold.
Serve the desired amount of horseradish in a glass or ceramic bowl (it tarnishes silver), returning the tightly closed jar to the refrigerator immediately.
Why Horseradish is hot
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.
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