Horseradish: Pungent Brassica Root Rich in Sulfur Compounds (Glucosinolates) & Flavor Power

Horseradish (*Armoracia rusticana*) is a **hardy perennial brassica root**. Cells contain **glucosinolates (mainly sinigrin)** and the enzyme **myrosinase** kept separate until the root is cut/grated; mixing forms **allyl isothiocyanate**—volatile compounds that create intense heat in the nasal passages.

| | Amount | |---|---| | Calories | ~7 kcal | | Carbohydrate | 1.7 g (fiber ~0.5 g) | | Protein | <0.2 g | | Fat | 0 g | | Vitamin C | 3–4 mg (~5% DV) | | Potassium | ~45 mg | Trace amounts of calcium & magnesium; **heat & prolonged storage reduce vitamin C & myrosinase activity**.

- **Glucosinolates (sinigrin, gluconasturtiin)** → hydrolyzed to **isothiocyanates** (AITC, PEITC) with potential antioxidant & antimicrobial actions. - **Peroxidase & phenolics** add to pungency and mild antioxidant capacity. - Volatile oils stimulate **salivation, nasal airflow & perceived sinus clearing**.

- **Flavor intensity allows sodium & fat reduction** (small amount seasons large volume of food). - **Isothiocyanates** show *in vitro* antimicrobial activity (nasal heat sensation) and are under study for detoxification enzyme induction. - **Low-calorie condiment** supporting weight management strategies. - May encourage **clearing sensation** during mild congestion (sensory, not a cure).

- **Mucosal irritation:** Excess or undiluted fresh paste can cause mouth, throat or eye irritation—avoid inhaling vapors closely while grating. - **Gastrointestinal upset** (heartburn, diarrhea) if large amounts consumed. - People with **thyroid issues** should avoid chronic large intakes of raw goitrogenic brassicas, though typical condiment amounts are modest. - Commercial prepared horseradish / sauces may contain **added sugar, salt, cream or sulfites**—check labels. - Possible interaction: very pungent foods can aggravate **gastritis or ulcers**.

- **Classic sauces:** Horseradish + vinegar + salt (base) or blended with sour cream / yogurt / crème fraîche for milder heat. - **Seafood & meats:** Mixed into cocktail sauce (with tomato & chili), served with roast beef or smoked fish. - **Vegetable accent:** Stir into mashed root vegetables, beet relish, slaws. - **Compound butter:** Horseradish + herbs + lemon zest for grilled vegetables or steak. - **Ferments:** Add small amount to pickles (root + leaves) to help keep crunch and add subtle heat.

1. **Peel & chunk** fresh root. 2. Pulse or grate (food processor). 3. WAIT **60–90 seconds** (allows full isothiocyanate formation) *before* adding acid. 4. Add **vinegar or lemon juice + salt** to stabilize flavor & moderate sharpness. Longer wait before acidifying = hotter final product. Chill immediately in airtight jar (volatile loss is rapid).

- **Beets, smoked/oily fish, roast beef, oysters, potatoes, cabbage, apples, dill, chives, lemon, yogurt, mustard, wasabi**. - Combines well with **fat (cream, butter)** to diffuse pungency and extend flavor release.

Horseradish is a **perennial**—roots can be harvested while offshoots regrow, reducing annual soil disturbance. It grows in cooler climates with moderate inputs. Using the entire root (and freezing grated excess) minimizes waste.

Whole unpeeled root: **refrigerated (crisper, perforated bag) 3–4 weeks**. Peeled/grated: mix with vinegar; refrigerate 3–4 weeks (quality declines). Freeze small spoonfuls (ice cube tray) for longer storage—expect slight pungency loss.

✔︎ Potent low-calorie flavor & glucosinolate source ✔︎ Small amounts can reduce added salt/fat ✖︎ Can irritate mucosa & eyes—handle carefully; condiment portions only.