What is the root of horseradish?

Horseradish is a vegetable that is grown for its distinctly flavored root, which in no way resembles a horse. If you are thinking of incorporating a "horse" into horseradish, it comes to the end of the 15th century, when the "horse" was used to derive something very strong or rough. The root of horseradish is certainly strong in taste and it was a common spice among lower classes, which are often considered coarse. The horseradish root is a very popular spice in many parts of the world, including the United States, Japan and Eastern Europe. Many shops sell the prepared horseradish root, consisting of the ground or grated root pickled in vinegar. In some regions of the world, it is also possible to find whole roots on the market.

The formal name for horseradish is Armoracia rustican . The plant is a crucifer, which means it is in a mustard family, along with a range of similarly flavored vegetables. The pepper and biting the taste of the Mustard is very strong in the horseradish root and sometimes it can be almost giggically spicy. Above the ground the plant has small clusters openH flowers and large roughly lobed leaves, causing it to look similar to mustard or wild radish.

The whole root of horseradish is in fact relatively inert. However, when the cells in the root are crushed and broken, they release volatile oils in the chain reaction. The vinegar stops the reaction and therefore the horseradish root is traditionally prepared with vinegar when it is served fresh. Depending on the required force, the chefs can grate the root and wait a few minutes before adding vinegar, or they can immediately add vinegar.

As soon as it is grated, the horseradish root quickly loses its efficiency. Putting in the fridge or freezer can help keep the taste, while chefs who like their horseradish spicy usually keep the entire roots at hand. The whole root vegetables Hjako snowy white meat and a scaly brown exterior. It can be stored in a cold dry place, well wrapped, for several months.

There are severalcommercial preparations of horseradish. The grated horseradish root can be loaded in vinegar to remain stable for several months, although the older the package, the less strong it will be. The horseradish root is also ground to powder that can be reconstructed with water. In addition, fresh roots can be mixed with mustard to provide a particularly strong bites. Spicy spices are paired well with a range of foods, including roast meat and sandwiches.