Horseradish Root

Horseradish root is a pungent, white root vegetable known for its sharp, peppery flavor and aromatic heat. Commonly used as a condiment or flavor enhancer, horseradish brings a distinctive kick to sauces, dressings, and marinades. When grated or crushed, its natural compounds release a spicy, sinus-clearing intensity that mellows slightly when mixed with vinegar or cream. Fresh horseradish root is firm and beige on the outside, with a crisp, white interior, and should be peeled before use. Popular in both European and American cuisines, horseradish root pairs especially well with roasted meats, seafood, and vegetables, adding bold character and brightness to a variety of dishes.

Horseradish root is typically found in the produce section of most grocery stores, often near other root vegetables such as ginger, turmeric, and fresh garlic. Look for it in the refrigerated area where specialty or less common vegetables are displayed, sometimes alongside fresh herbs or organic produce. The root itself is usually long, knobby, and beige or light brown in color. If you’re having trouble locating it, check with the store staff, as some stores keep it in a separate refrigerated case or with the pre-packaged salad greens. In some supermarkets, you may also find prepared horseradish (grated and jarred) in the condiment aisle, near mustards and pickles, but for recipes calling specifically for fresh horseradish root, the produce section is your best bet. If your grocery store does not carry it, try visiting a specialty market, a local farmers’ market, or an international grocery store.