A member of the cabbage family, Horseradish (Armoracia Rusticana, syn. A. lapathifolia) is native to Europe and Asia and now cultivated in many other areas, especially those without hard winter frosts.
Horseradish develops large leaves and a white tapered taproot that is enjoyed worldwide as a condiment.
Although the root has little aroma when intact, when it is cut the glucosinolate called sinigrin is digested by plant enzymes producing mustard oil (allyl isothiocyanate), which mainly gives Horseradish its hot spicy flavor.
Horseradish has been cultivated and used for food and medicines since ancient times.
Both the root and leaves are edible and have the “Horseradish flavor”, though the leaves are not as commonly consumed.
Although true Wasabi is really made from the plant Wasabia japonica, outside of Japan almost all Wasabi that is consumed with sushi is really just colored Horseradish!
The Horseradish flavor is a reaction that the plant produces to discourage herbivory, but happens to be a flavor we humans enjoy in certain foods.
Horseradish is considered GRAS in the US as a spice, seasoning and flavoring.
The Horseradish flavor (from the production of allyl isothiocyanate and other sulfur compounds formed from the glucosinolates) is produced from crushing and degrades over time so that prepared sauces or foods with Horseradish will darken and loose flavor quickly.
Horseradish, being of the cabbage family, contains the health-promoting glucosinolates, which are good sources of sulfur in the diet. Largely they have been associated with cancer-fighting activities, but Horseradish has a long history of ethnomedical uses.
As it is strongly antibacterial, expectorant and also a powerful stimulant, Horseradish is used in preparations, such as Fire Cider, to ward off colds and respiratory illness. The fresh root is also used for seasonal allergies.
Topically, Horseradish has been used for aiding wound healing and arthritis, but may cause blistering.
Experimentally there has been evidence of its tumor-fighting, anti-inflammatory and neuroprotective properties.
In fact, one study hypothesizes that it is not just high fish consumption that produces protection from age-related dementia in certain world populations (such as Japan and China), but the combination of fish consumption with fresh Horseradish or radish peroxidases that may be producing this neuroprotective effect.
#spice #Japan #sushi #ethnobotany
**This content is for informational and educational purposes only. It is not intended to provide medical advice or to take the place of such advice or treatment from a personal physician.
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