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horseradish
The pungent root of Armoracia rusticana, grated. The heat is a volatile compound released when the cells are broken, and it fades with time and with cooking.
Origin
A European root, grown as a condiment.
Flavour
Hot, sharp, and mustard-like, felt in the nose.
How to use it
Grate it fresh into cream or vinegar, or use a spoon of jarred horseradish. Add it late. Heat kills the burn.
Storage
Refrigerate a whole root. Jarred horseradish keeps in the fridge and slowly loses its fire.
Recipes using it
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