Horseradish Root Powder
Botanical Name - Cochlearia amoracia
Origin - China
Flavor Profile - Hot, Spicy
Typical Preparations - Fresh grated root is often combined with apple cider vinegar and honey. Powdered root can be tinctured or encapsulated. Dried horseradish is typically rehydrated when used in a culinary setting, and this mixture in generally twice as strong as using fresh material. Dried horseradish is generally used in uncooked sauces as the volatile oils will evaporate when exposed to heat.
Horseradish comes from a root vegetable known as the horseradish root and is a member of the mustard family. The root contains the pungent oil that gives horseradish powder its hot, spicy flavor. The dried root is ground into a powder form and is used to flavor classic horseradish sauces as well as finding its way into a variety of food toppings.
For a biting and thick horseradish sauce, use 1 part powder with 3 parts water. For a thinner sauce add some lemon juice, vinegar or plain yogurt. For dipping sauce for shrimp, use 1 cup of ketchup and 2 tablespoons horseradish powder. For an even hotter mustard sauce that is ideal for sushi, combine horseradish powder with Chinese mustard and vinegar.
Precautions - Excessive doses may cause GI irritation. Avoid exposure to skin and eyes.
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