Focus on Horseradish
We,Rizhao Huamei Foodstuffs Co.,Ltd,mainly concentrate on horseradish series products sailing with a long-term history,and we have our own qualification for exporting commodities.How much do you know about it!The following information is welcomed to visit.
What makes horseradish hot?
Horseradish is most widely used as a condiment, both by itself and as an ingredient in sauces and dressings. If you enjoy the pungency of bottled prepared horseradish, you simply must try it fresh to experience the full breath-taking flavor experience. Before trying one of the many recipes, learn more about how to select and store horseradish, and some basic cooking tips and hints.
Horseradish history
Horseradish is botanically-known as Armoracia lapathifolia and A. rusticana, and is believed to be native to Russia or Hungary. It is related to the mustard family, hence its biting flavor and aroma. The horse moniker refers to the size of the root as well as its pungency and was used to distinguish it from other (unrelated) radishes. At one time, horseradish was referred to as German mustard.
Used for thousands of years, horseradish is one of the five symbolic bitter herbs celebrated in the Jewish Passover Seder.
Horseradish fumes and heat
It is the volatile mustard-like oil in horseradish that brings tears to the eyes and heat to the tongue. Like mustard the heat and fumes begin to rapidly deteriorate once the horseradish is cut or grated and exposed to air. Heat eliminates both aroma and zing which is why true horseradish afficionados prefer horseradish raw and freshly grated.
Horseradish selection
Fresh horseradish root is available year-round in most markets, but prime season is in spring. The roots are usually sold in 2-inch long sections (although the whole root can range up to 20 inches), measuring one to two inches in diameter. Choose roots that are firm and have no mold, soft or green spots. Older roots will look shriveled and dry. They may even begin to sprout. These are to be avoided.
Bottled prepared horseradish is readily available in the refrigerated condiment section of grocery stores. Prepared horseradish is preserved in vinegar and salt. The red variety uses beet juice. Dried horseradish is also available in many markets. It must be reconstituted with water or other liquid before using, like Oriental wasabi powder (no relation).
Horseradish fumes can burn the nose and eyes
Store horseradish root unwashed in a plastic bag in the vegetable drawer of the refrigerator. It begins to dry up as soon as it is cut, so if youve purchased it at the market, try to use it within a week or two for fullest flavor. Once it is cut or grated, used within a few days unless you preserve it in vinegar (see tips below).
Freezing is not recommended for whole pieces. However, grated fresh horseradish may be frozen up to 6 months. You may wish to flash-freeze it by the tablespoon in ice trays or on waxed paper, and then place in a sealed plastic bag in the freezer. Keep in mind that it will lose pungency when frozen.
Prepared horseradish will last up to three months in the refrigerator. However, it quickly loses pungency and is best used within 3 to 4 weeks.
The horseradish series products we sell includes:fresh horseradish and dehydrated horseradish,especially focus on the latter one.If you have the tend to cooperate with us,please contact with us without hesitation.We will offer our best service for you.
