OVERVIEW:
Horseradish has nothing to do with horses and it is not a radish but it is a plant in the mustard family and is related to wasabi, broccoli, and cabbage. Also called Mountain Radish and Red Cole, it has highly volatile oils that are responsible for its hot, spicy and pungent taste and its strong aroma. This piquant and very mustard-like flavor will liven up and increase the heat of nearly any savory recipe.
When served hot, horseradish loses its pungency and is quite mild so keep it cold to keep it hot. Because of that, the powdered root is commonly used to add zing to dips, sauces, and spreads that do not require cooking. It is a very popular condiment served with pork or beef.
Horseradish is a gastric stimulant making it good to serve with rich or fatty indigestible foods. Richer in vitamin C than orange or lemon, the nutrients in horseradish can support stimulant, diuretic, and antiseptic health benefits. Because of these properties, the horseradish root has been connected with supporting the urinary tract against infections and overall health and wellbeing.
LATIN:
Armoracia rusticana
ORIGIN:
China
CULTIVATION:
Organic
PARTS USED:
Dried Root / Cut & Sifted
WHAT'S COOKING:
Baked Horseradish Salmon
Collard Roll Ups with Coconut Curry Kale
Horseradish Dill Potato Salad
Horseradish Hash Browns
Roasted Spring Root Vegetables with Horseradish-Thyme Butter
Horseradish Root Powder
Specific: Excessive doses may cause GI irritation. Avoid exposure to skin and eyes.
General: We recommend that you consult with a qualified healthcare practitioner before using herbal products, particularly if you are pregnant, nursing, or on any medications. Keep all herbs out of reach of children and pets.For educational purposes only. This information has not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease.
Store herbs and spices in tightly capped containers and keep away from heat, moisture and direct sunlight. Here are the suggested shelf lives of each spice category:
- Ground spices and blends (nutmeg, cinnamon, turmeric): 4 to 8 months
- Herbs (basil, oregano, parsley): 1 to 2 years
- Whole spices (cloves, peppercorns, cinnamon sticks): 4 years
- Seeds: 4 years (except for poppy and sesame seeds, which should be discarded after 2 years)
- Extracts: 4 years (except for vanilla, which will last forever)
