Publisher's Synopsis
One can use the term "horseradish" to describe both the plant and the condiment that is prepared from the plant's root. The horseradish plant, formerly known as Armoracia rusticana, shares a family tree with mustard and cabbage-the Brassicaceae. The pungent and spicy condiment horseradish is made from the plant's root.
One common interpretation of the name "horseradish" is a condiment made from the plant's grated or crushed root combined with vinegar. Roast beef, sandwiches, and sauces are just a few of the many foods that benefit from horseradish's robust, spicy flavor. When the root is chopped or grated, it releases volatile chemicals that are noted for their harsh, sinus-clearing action.
Traditional medicine also attributed medical benefits to horseradish, in addition to its culinary purposes. Because of its possible antibacterial, digestive, and diuretic effects, it has a history of usage in traditional medicine. While horseradish certainly adds flavor to many foods, it's important to keep in mind that any health advantages should be evaluated in the context of a balanced diet.
