Horseradish combined with mayonnase creates a spicy condiment for rich meats, such as ham.
Horseradish is a large, white root with a pungent flavor used to add a spicy hot kick to condiments. Bottled horseradish is readily available in supermarkets, but fresh horseradish can be more difficult to find. Few things match the pungency of fresh horseradish, but there are suitable substitutes available for your cooking needs.
Bottled Horseradish
Bottled horseradish is available in the condiment section or refrigerated case of most supermarkets. This is either horseradish sauce with cream or simply shredded horseradish in vinegar or beet juice. Bottled horseradish lacks the nose-clearing pungency of the freshly grated root. Replace each tablespoon of freshly shredded horseradish with 2 tbsp. of bottled horseradish. Use up to 3 tbsp. of bottled horseradish sauce made with cream for each tablespoon of freshly grated horseradish.
Wasabi
Do not be fooled by the bland appearance of wasabi paste. It packs a horseradish-like punch.
Wasabi is called Japanese horseradish, but this root produces a green-colored paste when ground, instead of white like traditional horseradish. Paste from wasabi is used as an aromatic condiment served with sushi. The pungency is similar to that of horseradish, but like horseradish, fresh wasabi can be difficult to find. Wasabi paste and powder are more easily found in Asian markets and gourmet food stores. Use 1 tbsp. of grated fresh wasabi, 1 tbsp. wasabi paste or 1 tbsp. wasabi powder mixed with 3 tsp. of water to replace 1 tbsp. of freshly grated horseradish in any recipe. Look for 100 percent grated hon-wasabi on the packaging to ensure you have real wasabi and not an imitation product.
Black Radish
Black radishes are an ingredient frequently used in Eastern European cooking, according to "Cook's Thesaurus." If you cannot locate these roots in a supermarket, look in Eastern European grocery stores. True to their name, these radishes have a black exterior, but the flesh inside is white. Replace grated black radish on an equal basis for fresh horseradish in any recipe. If you find the black radish too strong in aroma, slice it and cover the slices with a sprinkling of salt. Let the salted slices sit for 60 minutes and rinse off the salt. This salting and rinsing reduces the bitterness in the radish.
Horseradish Tree Root
The horseradish root tree (Moringa oleiflera) got its name from the similarities in flavor shared by its roots and horseradish. These are tropical trees indigenous to India and Arabia. Today, through cultivation, it is grown around the world in tropical regions in countries, such as Mexico, the Philippines, Malaysia and tropical regions of Africa and the Americas. This is a slender tree, growing up to 30 feet high with brown, dangling fruit pods in the late spring. Use the roots of this tree exactly the same as you would horseradish: dig them up, wash thoroughly, peel and grate for using fresh in recipes in an equal substitution.
Tags: fresh horseradish, freshly grated, black radish, Bottled horseradish, bottled horseradish, difficult find, each tablespoon
