Horseradish – The Bite That Bites Back

If you're looking to spice things up and say goodbye to the blands, you can't go wrong with horseradish! This is one of the most loved, or most hated, condiments on the grocery store shelves. A little dab is all it takes to turn a simple dish into a bite that will make you break out in a sweat.  The taste is distinctive, and the watering eyes come with the territory.  So, what makes some people crave this fire-breathing food? Let's take a closer look at the spicy condiment with the strange name.

What is it?

Horseradish (Armoracia rusticana) at a fruit and veg stall at the Naschmarkt in Vienna, Austria. (Photo credit: Wikipedia)

When we refer to horseradish, we could be referring to one of two things; the root or the condiment.  The root is the basis for the condiment, but many of us would never dream of buying a horseradish root and using it as is.  Even though a horseradish root looks and smells rather benign in the produce counter, when you get it home and cut into it, you'll be treated to an incredible sinus clearing, whether you wanted one or not!  The horseradish is part of the mustard family, Brassicaceae, and as far as mustards go, horseradish would be on the top of the stingy scale.

Once the horseradish root is peeled and grated, it is mixed with vinegar to create the condiment we know as horseradish.  The vinegar helps to not only produce a delightful texture, but it also puts the brakes on the super stingy oils that are causing your sinuses to scream.  If you were going to attempt to make the condiment horseradish at home, you would want to grate the horseradish directly into a bowl of vinegar to help reduce the assault to the eyes, nose, and sinuses. You may then add spices, salt, sugar, cream, or oil to make a specialty style condiment.

History

Knowledge of the horseradish root dates back some 3000 years.  Horseradish has been used for everything from an aphrodisiac to the treatment of rheumatism. You'll find it mentioned in ancient Greek cookbooks and used in Passover seder meals as a bitter herb. In German, the word for horseradish is 'meerrettich' which some say translates to 'sea radish' and others say 'large radish.'  It may have mistakenly become known as 'horseradish' simply because in English the German word 'meer' was mispronounced 'mare' becoming 'mare radish' and eventually 'horse radish.'  Then again, you'll find some indication that the word 'horse' was often used to describe something large, so the 'large radish' also makes sense. In America, we can credit our German immigrants not only for the name, but for bringing the horseradish to our shores sometime around the late 1800s. This hardy crop was important in German cooking and beer making.

Today, Illinois provides about 60 percent of the world's supply of horseradish. The winters are cold and the summers are long enough for this root to grow well.  The horseradish is celebrated in Illinois at the International Horseradish Festival in Collinsville.  The events during the festival might be challenging for many of us. With horseradish eating contests and cooking contests, this is not a festival for the timid taste buds.  But, no matter how you enjoy your horseradish, how it got its name, or how it's celebrated, we have to agree that horseradish has come a long way from aphrodisiac and rheumatism; or not.

Health Benefits

Horseradish has been prized for its medicinal qualities for centuries. If you have every eaten horseradish, it should come as no surprise that horseradish has been used effectively to relieve sinus discomfort. The traditional treatment for sinusitis is to eat or drink a half teaspoonful of grated horseradish sauce twice a day. There will be a powerful feeling in the back of your head, followed by a sensation of the sinuses clearing, sometimes accompanied with sweating of the forehead and perhaps a few tears, as well. But, your sinuses will be cleared, so many say a small price to pay. Along with sinusitis, a little horseradish rubbed on the forehead is believed to relieve headaches.

It is believed that horseradish also contains antibiotic properties. This suggests that horseradish can  be used to treat urinary tract infections; not only the bacteria but because horseradish stimulates the elimination of urine so that the bladder may be flushed out more often.  The antibiotic properties of horseradish are also put to work to destroy bacteria in the throat to help prevent bronchitis, coughs, and related upper respiratory illnesses. Due to the stimulating effect horseradish has on the blood capillaries, it is also regarded as an aid in water retention.

Fun Fact

It would probably surprise you to know that in the US alone, it is estimated that around 12000 tons of  horseradish roots are harvested yearly.  That means about 5 million gallons of horseradish sauce ends up in those little jars on the grocery store shelves every year. Horseradish is still planted and harvested mostly by hand, making that 12000 tons even more astounding.  Bottled horseradish was bottled and sold commercially as early as 1860, making it one of the first condiments sold as a convenience food.

Spicy Bratwurst with horseradish and sauerkraut. (Photo credit: avlxyz)

How to Eat

To relish the full flavor of processed horseradish, be sure it's fresh. Color of processed horseradish in jars varies from white to creamy beige. As jarred horseradish ages, it browns and loses potency, so watch the color to know how fresh your horseradish sauce really is.

Of course, one of the best known uses for horseradish is probably as an ingredient to make cocktail sauce, typically served with shrimp. But, horseradish also adds a rich and spicy zing to sandwiches, cold cuts, or roast beef.  A tiny dollop of horseradish in mashed potatoes is another winner. You don't even need to use processed horseradish sauce. You can grate a few shreds of  horseradish root into many dishes to add pure horseradish flavor. Try a little in beef stew to take your old recipe up a notch or two.

You'll find the classic jar of simple prepared horseradish sauce in every grocery store, but you may also be surprised by the variety of flavored, seasoned, creamy, and herbed horseradish sauces available.  Look for beet horseradish and even dehydrated horseradish.  Add any of these to recipes where a bit of 'bite' works well, such as marinades for beef and pork.  If you want to see horseradish used in unique ways, take a trip to Germany where you'll find horseradish schnapps and many beers with horseradish as an ingredient.

Rub it on your forehead to relieve a headache, or mix it in ketchup to dip your shrimp in.  No matter how you approach this root crop, the bite will be unmistakable!