Horseradish: A Spicy History

Horseradish root has been valued since antiquity for its medicinal properties and pungent flavor. Originating in Southeastern Europe, it spread to the West by the 16th century, becoming a staple in many culinary traditions.

Fresh horseradish is prepared by peeling the brown outer skin and grating the white inner flesh. Grating releases volatile oils, responsible for its signature heat, which intensify with finer grating.

Horseradish is famously ground into a pungent condiment, often mixed with vinegar to stabilize its flavor. It's a key ingredient in cocktail sauce and a traditional accompaniment to prime rib or steak.

Innovative chefs use horseradish in unexpected ways: whipped into mashed potatoes, infused into ice creams, or as a spicy kick in bloody marys. Its versatility extends to both savory and sweet applications.

Horseradish holds cultural significance, particularly in Jewish cuisine as a bitter herb in Passover Seder. Its sharpness symbolizes the harshness of slavery that the Israelites endured in Egypt.

Rich in vitamin C and believed to have antibacterial properties, horseradish is more than just a spice. It has been used historically to alleviate respiratory issues and may boost the immune system.

Raw horseradish root can be stored in the refrigerator for a few weeks. Once grated and mixed with vinegar, it can last up to six months. Freezing fresh horseradish retains its potency for longer durations.