Horseradish is a perennial herb of the cruciferous family (Brassicaceae) native to Southeastern Europe and Western Asia. In cooking, horseradish mainly accompanies roast beef and fatty fish.

It is the key ingredient for the famous horseradish sauce. Horseradish helps preserve meat and fish thanks to its bacteriostatic and antiseptic properties. In Japan, horseradish has gradually replaced the wasabi plant in the eponymous sauce due to its rarity in nature.

The Chinese horseradish root is particularly popular in eastern cuisine, where it is used as an addition to various dishes, from meat and fish to sauces and salads. The roots of the plant are initially tasteless, but when crushed, they produce allyl isothiocyanate, which is responsible for the spicy note in foods.

Other constituents of horseradish include vitamins B, C, and carotene, as well as minerals such as iron, potassium, magnesium, and calcium.

Historical references include the use of horseradish as a medicinal herb in ancient Greece, with mentions from Dioscorides, Pliny, and Cato. During the Middle Ages, the root and foliage of the plant were used for therapeutic purposes and as a seasoning for meats and fish.

Warning: All the above is for informational purposes. Before using any recipe or changing your dietary habits, seek the advice of an appropriate health professional.