Horseradish is a perennial herb from the cruciferous family (Brassicaceae) originating from Southeastern Europe and Western Asia. In cooking, horseradish mainly accompanies roasted beef and fatty fish. It is the key ingredient for the famous horseradish sauce. Beyond its spicy flavor and penetrating aroma, horseradish contributes to the preservation of meat and fish due to its bacteriostatic and antiseptic properties.

Chinese horseradish root or horseradish is particularly popular in Eastern cuisine, where it is used as an addition to a variety of dishes, from meat and fish to sauces and salads. Its spicy flavor makes the use of horseradish root a popular choice for those seeking strong flavor in their dishes.

The root of horseradish contains allyl isothiocyanate (mustard oil), which is responsible for the spicy note, while glucosinolate acids and phenolic compounds represent the multifaceted therapeutic action of the herb. Other components of horseradish include vitamins B, C, and carotene (provitamin A), as well as minerals such as iron, potassium, magnesium, and calcium.

Historically, horseradish root was valued and used for therapeutic purposes during the Middle Ages, as well as a seasoning in Germany, Scandinavia, and Great Britain.

Warning: All of the above is for informational purposes only. Before making any changes to your diet, seek the opinion of a qualified health professional or nutritionist.