Horseradish

Horseradish is a perennial plant with a large, pungent root used in cooking as a fiery spice with a characteristic sharp aroma and flavour. Grated or ground, the root releases volatile mustard glycosides that irritate mucous membranes and cause watering eyes, much like onions. It pairs well with boiled meats, cured meats, fish and eggs. It is the key ingredient in horseradish sauce and cold dressings. In folk medicine, it has long been valued for its antibacterial properties and ability to aid digestion. Horseradish is rich in vitamin C, potassium and sulphur compounds. Freshly grated root has the most intense aroma.