Fresh Horseradish Root

Fresh horseradish root is a pungent and spicy root vegetable belonging to the Brassicaceae family, which includes wasabi and mustard. Native to southeastern Europe and western Asia, it has become a staple in many European and American cuisines, particularly in condiments and sauces. Its flavor is intensely sharp and sinus-clearing, with a lingering heat that mellows into a slightly earthy and peppery taste when cooked. The texture is firm and crisp when raw, but it softens and loses its bite when cooked or grated. In cooking, fresh horseradish is most often grated and mixed with vinegar to halt enzymatic browning and preserve its fiery flavor. Its robust profile can enhance the taste of dishes but requires careful handling to avoid overpowering other ingredients.

Notes

When selecting fresh horseradish root, look for firm, unblemished roots with no signs of shriveling or mold. Store it in the refrigerator for up to several weeks, or keep it in a cool, dark place for short-term storage. To prepare, peel the root with a vegetable peeler and grate it quickly to release its volatile oils, working in a well-ventilated area or near an open window. Be aware that horseradish is a common allergen and can cause skin or respiratory irritation for some individuals.

Uses

Grated in Bloody Marys
Mixed with sour cream for dip
Combined with vinegar for condiment
Added to roast beef sandwiches
Enhances flavor of mashed potatoes
Incorporated into seafood dishes
Used in traditional Easter horseradish sauce

Replacements

Prepared horseradish
Wasabi paste
Radish, finely grated
Mustard, for heat
Horseradish sauce
Arugula pesto for a milder kick

Nigella Seeds

Nigella seeds, also known as kalonji, boast a complex flavor profile that combines nutty, peppery, and slightly bitter notes with a hint of onion. Their aroma is earthy and pungent, reminiscent of oregano, while their texture is crunchy yet delicate. Originating from the eastern Mediterranean and Southwest Asia, these seeds have been prized in Middle Eastern and Indian cuisines for centuries. Their unique taste adds depth to dishes, making them indispensable in spice blends like panch phoran and za'atar.

Smoked Paprika

Smoked paprika is a spice made from dried, smoked red peppers that are ground into a fine powder. It offers a deep, smoky flavor with a hint of sweetness, adding richness to dishes without heat.

Recipes to try

Lemon Garlic Chicken and Rice Stuffed Peppers

Bright and tangy lemon garlic chicken nestled in fluffy rice, all wrapped up in juicy bell peppers for a zesty comfort meal.

Sausage, Pepper, and Onion Hoagies

Juicy Italian sausages nestled in soft hoagie rolls with a sweet and smoky medley of peppers and onions.