Spice Description
Horseradish is a long, rough, tapering root, not unlike a parsnip, with rings, and tiny roots sprouting from the main root. Horseradish is sold fresh, but is more often available grated. Dried, flaked and powdered horseradish is also sold and this retains its pungency more fully than the grated form which is stored in vinegar. The best fresh roots are thick and well grown; thin and insubstantial roots, apart from being hard to use, are inferior in pungency. Japanese horseradish, or wasabi, is a pale green powder, similar in flavour to horseradish but made from the tuber of a herb, Wasabia japonica..

Bouquet: When intact, the root has little aroma. Once scraped or broken, it exudes a penetrating smell and is apt to irritate the nostrils, making the eyes stream even more than onions do.
Flavour: The taste is very strong, very hot and sharp.
Heat Scale: 5-7