Long, coarse-looking root whose intense heat nearly vanishes during cooking. Fresh horseradish is simply grated "prepared" horseradish is combined with vinegar and sold in jars (red horseradish is colored with beet juice). Used mostly as a condiment.
A root. used to make a hot sauce.
This is one of the five bitter herbs of the Jewish Passover festival and is native to eastern Europe. It has spiky green leaves, but is mainly grown for its root which is white, spicy, and most often grated and used in sauces.
A perennial plant originating in eastern Europe, horseradish is cultivated for its tough, twisted root. Once peeled, this is grated and mixed with cream and other ingredients to provide a hot-flavoured sauce to accompany roast beef or fish such as trout. Care must be taken when grating as the vapours can make the eyes sting.
Although not strictly an herb, horseradish has a strong, hot, pungent flavor and the roots are used in sauces with smoked fish, roast and boiled beef, tongue, poultry shellfish and tomato dishes. The roots should always be scraped and then grated, minced or ground before use. Because this perennial plant, which looks like a parsnip, has deep growing roots, it is not appropriate for home growth. The one rule to keep in mind is that fresh horseradish is always better than that which is tinned, jarred or otherwise pre-packaged.
the root of the horseradish plant; it is grated or ground and used for seasoning
coarse Eurasian plant cultivated for its thick white pungent root
grated horseradish root
Pungent-hot-tasting root, a member of the mustard family. Sold fresh and whole or already grated and bottled as a prepared sauce. Now available in dehydrated form.
An ancient herb with spiky leaves and white, pungent roots. Often grated and used in sauces or as a condiment. Bottled white horseradish is preserved in vinegar; bottled red horseradish is packed in beet juice.
Fresh horseradish is known for its pungent, spicy flavor. To prepare fresh: Scrub root thoroughly, scrape brown peel, and grate as a condiment or as an ingredient in marinades.
Pungent root of the horseradish tree. Use for making pungent horseradish sauce.
The pungent root of the horseradish tree. Used in sauces and as a condiment to meat and fish. Horseradish has been used since long before Christian times; it is one of the five bitter herbs of the Jewish Passover festival.
Horseradish (Armoracia rusticana, syn. Cochlearia armoracia) is a perennial plant of the Brassicaceae family, which includes mustard and cabbages. The plant is probably native to southeastern Europe and western Asia, but is popular around the world today.