Horseradish Root

Horseradish root is a pungent, white root vegetable known for its sharp, spicy flavor and distinctive aroma. Belonging to the Brassicaceae family, it is closely related to mustard, wasabi, and cabbage. When grated or crushed, horseradish releases compounds that create a hot, peppery sensation, making it a popular addition to sauces, dressings, and condiments. Often used to complement roast meats, seafood, and vegetables, horseradish root can be enjoyed fresh or prepared as a creamy horseradish sauce. Its bold flavor adds a zesty kick to dishes, while its natural heat quickly dissipates, leaving behind a refreshing aftertaste. Horseradish root is also valued for its potential digestive and antimicrobial properties, making it both a flavorful and functional ingredient in the kitchen.

Horseradish root can typically be found in the produce section of most grocery stores, often near other root vegetables like ginger, turmeric, or fresh garlic. Look for it in the refrigerated area where specialty vegetables are kept, sometimes alongside fresh herbs or organic produce. The root itself has a rough, beige-brown exterior and a firm texture. If you don’t see it right away, check for bins or baskets dedicated to less common vegetables, as horseradish root may be placed there. Some stores may also carry it pre-packaged or in small bundles. If you have trouble locating it, don’t hesitate to ask a store employee for assistance. For convenience, many stores also offer prepared horseradish in jars, which is usually found in the refrigerated deli section or near the condiments, but for authentic flavor and texture in your recipe, fresh horseradish root is the best choice.