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Horseradish


Horseradish
A long rough root which has ring like structures and tiny roots hanging from the main root. Its aroma is not known until it is cut, produces a strong pungent aroma. It has a strong taste, which is hot and sharp. Prepared horseradish refers to grated horseradish mixed with vinegar, which is a creamy color that eventually darkens when it loses flavor.
The pungent flavor of horseradish makes it to complement different kinds of meats. In India, it is eaten raw in salads besides being used in various dishes. For its peppery flavor, it is used in making the pungent Japanese wasabi paste. As a vegetable it is commonly used in Europe. The Horseradish sauce made from its root and vinegar is popularly used in the United Kingdom.

Usage
Aside from being used as a sauce, it is also an excellent accompaniment for fatty and rich foods. Butter made using horseradish flavor is used with grilled fish and meat. Mixed with yogurt, it makes a delicious garnish.
Note: Dried and powdered horseradish retains more flavor than when grated and mixed with vinegar. Fresh horseradish is best added to a dish towards the end to get full flavor.

Nutritional Value
Horseradish is used as an antiseptic, has a high content of vitamin C and is used a gastric stimulant to be paired with fatty indigestible food.
Certain minerals present in horseradish are used to treat urinary tract infection, kidney stones, and gallbladder disorders in children.

Did you know?
Due to scarcity of the wasabi plants, horseradish is now used in the preparation of wasabi.


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