Horseradish root
Description
Horseradish root has a hard, brown-gray skin and a creamy-white, grainy flesh with an intense, sharp-spicy aroma that releases tear-inducing sulfur compounds when grated. The flavor is sharp, peppery, and warming, which is why it is used sparingly as an enhancing addition to dishes. It is low in calories, rich in vitamin C, fiber, and sulfur compounds (glucosinolates) with antioxidant and antibacterial properties that may support immunity and digestion. In the kitchen, horseradish pairs well with meat, cold cuts, fish, creamy sauces, and mayonnaise, and it also adds character to dressings, marinades, and salads. To preserve its aroma, store unpeeled root in the refrigerator wrapped in paper or in a perforated bag; grated horseradish is best kept submerged in vinegar or frozen, as it quickly loses its sharpness and aroma.
