Suppression

Horseradish

Category: Food

Type

Voluntary

Introduction and description

 

Horseradish (Armoracia rusticana, syn. Cochlearia armoracia) is a perennial plant of the Brassicaceae family (which also includes mustard, wasabi, broccoli, and cabbage).

The plant is probably native to southeastern Europe and western Asia. It is now popular around the world. It grows up to 1.5 meters (4.9 feet) tall, and is cultivated primarily for its large, white, tapered root, which in the UK is made into a sauce using cream and a little sugar, with raw grated root and eaten with beef - usually roast beef.

The intact horseradish root has hardly any aroma but when cut or grated, however, enzymes from the now-broken plant cells break down the contents to produce allyl isothiocyanate (mustard oil), which "irritates the mucous membranes of the sinuses and eyes". Something of an understatement.

 

 

more details later

 

 

 

 

 

Related observations