HORSE-RADISH

Chemical properties

Horseradish is a large, perennial, herbaceous plant, native to central–eastern Europe. It has a thick, branched taproot, vertical rhizomes, white flowers and oval pods. Some hybrids may be sterile and, hence, the plant is generally propagated though root cuttings. The parts used are the rhizomes and roots. To preserve the quality, the roots are commonly dehydrated, freeze-dried and powdered. Horseradish has a sharp, burning, pungent, aromatic flavor and an odor similar to mustard seed

Occurrence

Horseradish is a perennial native to Europe but is now found throughout the world.

The Uses of HORSE-RADISH

Horseradish is a spice, the granules obtained from the horseradish plant. the flavor is released with moisture. it has a hot flavor char- acter and has good stability. it is used in sauces.

Composition

The pungency of horseradish is due to the release of butylthiocyanate and allylisothiocyanate. Horseradish also contains the glucosinolates sinigrin and 2-phenylethyl glycosinolate.* The oil contains sinigrin and sinigrin-derived allyl, isothiocyanate dially sulfide, and phenethyl and phenylpropyl isothiocyanate.