horseradish
A pungent root vegetable in the same family as mustard and wasabi, grated fresh or sold prepared -- grated and packed in vinegar -- in a jar. Its sharp heat hits the sinuses rather than the tongue and fades much faster than chile heat.
Buying guidance
Prepared horseradish in a jar is far more common than the fresh root and much easier to use -- check the label, since 'horseradish sauce' or 'horseradish cream' has mayonnaise or cream mixed in and is milder than plain prepared horseradish. Its heat fades as it sits, even sealed and refrigerated, so a jar that's been open a long time will taste noticeably milder than a fresh one; taste and adjust rather than trusting an old measurement.
Substitutions
- Wasabi paste or powder -- similar sinus-clearing heat, often stronger, so start with less.
- Hot mustard -- different flavor but a similarly sharp, nose-clearing bite; use a bit more.
- Omit -- loses the sharp bite, but a dish will still taste fine, just milder.
Tips & common mistakes
If grating fresh horseradish root yourself, its heat is strongest in the first few minutes after grating and mellows the longer it sits exposed to air -- add vinegar promptly if you want to preserve its pungency, or use it right away for maximum bite.