⭐ 4.9/5
Fortunately (or unfortunately?), it doesn’t have to do with horses.
The word horseradish in English was first recorded in the 1590s. It’s believed that the ‘horse’ was used figuratively to mean ‘strong’, along with the word ‘radish’, due to the root.
In other Europeans languages, it’s usually spelled like “khren” and you might also hear it called can de bretagne, cranson, great raifort, moutain radish, moutardelle, pepperrot, among many others.
Horseradish has been around for a long, long time, dating back to antiquity.
Fun fact: according to Greek mythology, the Oracle of Delphi, told Apollo that horseradish was worth its weight in gold. Now that’s how you get a good reputation.
If you love horseradish, you’ll probably also love the whoosh of heat that comes along with it.
That heat is actually due to a volatile compound called isothiocyanate. Interestingly, horseradish won’t be hot until it’s grated or ground – this is when the root cells are crushed and isothiocyanates are released.
What’s more, just chewing it makes it hot! It’s the mix of air and saliva that oxidizes the compound, creating that hot feeling that seems to really clear out your sinuses.
Horseradish is filled with nutritional benefits, which arguably puts it in the superfoods group.
Rich in calcium, fibre, folate, potassium, magnesium, vitamin C and many more important nutrients, this small but mighty root truly is worth its weight in gold.
Moreover, along with showing antioxidant properties, a 2016 medical journal reported evidence that a component of horseradish, sinigrin, showed promising results of health benefits, including:
Be sure to ask your doctor or health care professional if you’re interested in learning more about these findings.
As a condiment enjoyed around the world, there are tons of ways people enjoy eating prepared horseradish.
In North America, we often eat it with roast beef, in Caesers (or Bloody Marys), in seafood sauce, with oysters and on burgers.
In the UK, it’s part of a traditional Sunday Roast, in France, it’s a staple of Alsatian cuisine and in Jewish culture, grated horseradish is often part of a traditional Seder plate during Passover.
In addition, it’s commonly used in salad dressings, potato salads and as a topping for any grilled or roasted fish, meats or veggies.
Source:https://dennishorseradish.com/horseradish-need-know/
Each sauce is made in Canada in small batches, which means every jar gets close attention from start to finish. The flavours are layered, bold, and built for people who enjoy sauces with real character. You will notice a depth that comes from carefully chosen ingredients and a balance that keeps you reaching for more.
Choosing the subscription saves you 25% every month compared to buying single jars. Each delivery includes two jars, one of each sauce, sent straight to your door on a set schedule. There are no hidden steps or
extra fees, and you can adjust or pause your plan at any time.
You do not have to commit long term; the subscription is designed to be flexible. You can stay on it as long as you want, or stop whenever you decide you have enough in your pantry. There is no contract, and changes are simple to make online.
They are proudly crafted in Ontario in small batches. Each jar reflects careful preparation and a commitment to flavour you can taste in every bite.
Horseradish & Co. began with a simple idea to offer clean, high quality horseradish sauces crafted with care.
We produce a range of flavours designed to suit different culinary tastes, from seafood to steaks, burgers, and everyday meals. We follow strict quality standards at every step, from selecting raw roots to final batch testing. Our sauces are made for people who value real flavour, consistency, and dependable quality without unnecessary add ons.
