Horseradish, a nutritional and medicinal standout, is a perennial in the brassicas family and is a close relative of wasabi. It has been considered a healing food since at least the time of Hippocrates, more than 2,000 years ago.
Traditionally, horseradish is paired with protein foods, especially meat and fish. This pairing could have evolved because of its pungent taste and its strong ability to kill pathogenic organisms often found on meat in the days before refrigeration. While the pathogen-killing part is not so relevant today, the culinary pairing of meat and horseradish is still a dynamic combination.
Horseradish has other well-documented medicinal benefits. The first is its effect on respiratory passages; it has been used as a food, an inhalation and added to compresses to help clear mucus from the sinus passages or lungs. Because of its high content of a plant chemical called sinigrin, a glucosinolate, horseradish not only can inhibit cells from becoming cancerous, it also can inhibit the metastasis of already formed cancer cells. These plant chemicals called glucosinolates are found in many brassicas plants, including broccoli sprouts and Brussels sprouts, but are particularly abundant in horseradish
Sprinkle on eggs, fish or any other protein-rich dish to easily incorporate this medicinal, hardy perennial vegetable into your diet. Our favorite way to use Horseradish Powder is to marinate steaks by dusting both sides with it and letting the steaks rest for a few hours before cooking. The strong enzymes in the horseradish help break down the meat fibers, making the final dish not only more flavorful but also more tender.
Ingredients: Organic horseradish. Nothing else.
$25 for 71 grams
Net wt. 2.5 oz
Recipe: HORSERADISH TARRAGON CREAM