Horseradish root

Horseradish (Horseradish) (cochlearia armoracia) is a perennial plant of the cruciferous family (Brassicaceae) native to Southeast Europe and Western Asia. Pythia had once confided to Apollo that the horseradish root was worth its weight in gold, and the myth was probably a very correct popular sophistry. Although there are no records of its use in the culinary delights of the time, spices and herbs were highly valued in Ancient Greece. Testimonies have also been preserved regarding its systematic cultivation and use as a medicinal plant with similar references as "wild radish", "wild radish" and "goblin" by Dioscorides, Pliny and Cato. During the Middle Ages, the root and leaves of the plant were used extensively for medicinal purposes, while its root was added as a seasoning to meat and fish in countries such as Germany, Scandinavia and Great Britain.

The specificity of horseradish lies in its glucosinolic acids, as well as the basic derivative of their degradation by the enzyme myrosinase. The two components come into contact with the cut root and produce allyl isothiocyanate (mustard oil), which is responsible for the spicy note in foods where grated root is added, while glucosinolic acids and phenolic compounds represent the multifaceted therapeutic action of the herb. Other components of horseradish concern its rich micronutrient load with vitamins B, C and carotene (provitamin A), and minerals such as iron, potassium, magnesium and calcium.

In cooking, horseradish mainly accompanies roast beef and fatty fish. It is the basic ingredient for the famous horseradish sauce. However, in addition to its spicy taste, horseradish contributes to the preservation of meat and fish thanks to its bacteriostatic and antiseptic properties. In Japan, horseradish has gradually replaced the wasabi plant in the sauce of the same name due to its rarity in nature.