Healthy Food Database
Horseradish is a member of the mustard family and is cultivated for its thick, fleshy, white roots.
It's only when ground or grated that horseradish aquires its characteristic bite and aroma. During this process, as the root cells are crushed, volatile oils known as isothiocyanate are released. Vinegar stops this reaction and stabilizes the flavour. For milder horseradish, vinegar is added immediately. Horseradish is one of the 5 bitter herbs of the Jewish Passover. It was originally used for medicinal purposes.
Category: Herb
In Season:
all year
To Buy:
Buy whole roots in season from Asian grocers. Most often it is bought in dehydrated flakes or as a ready made sauce.
To Store:
Once opened, store commercial horseradish paste in the fridge. Fresh horseradish can be stored in the freezer well wrapped in plastic. Dried horseradish flakes will keep, away from heat in an airtight container, for up to 2 years.
Tips & Tricks:
Cut down fat and perk up a sandwich by adding horseradish instead of butter.
Add it to dips and salad dressings. Make horseradish sauce from dried flakes by soaking them in boiling water until reconstituted. Add more boiling water until no more will be absorbed, then puree the softened flakes with mayonnaise or cream.
Cooking Tips:
Nutrition per 1 Tablespoon:
Amines:
No information available
Monosaturated Fat , g:
0.7
Salicylates:
No information available
Benefits the Following Health Conditions:*
* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.
Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.
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