Product: Horseradish Powder
Latin Name: Armoracia rusticana
Plant Family: Brassicaceae
Other Names: Cran de Bretagne, Cranson, Grand Raifort, Great Raifort, Meerrettich, Mountain Radish, Moutarde des Allemands, Moutarde des Capucins, Moutardelle, Pepperrot, Rábano Picante, Rábano Rústico, Radis de Cheval, Raifort, Raifort Sauvage & Red Cole.
Description: Horseradish is a perennial herb native to Europe and Western Asia that is chiefly cultivated for its root. The leaves grow from a basal rosette and can reach a length of 50-90cm; they are broad, crinkly with serrated edges and are dark green in colour. The 4-petaled flowers are white to pale lilac in colour and form clusters on stems that grow from the base of the plant. The roots are gnarly, thick and fleshy and can grow to a depth of up to 30-60cm with fine rootlets attached to the main root. The roots are creamy white inside and pale tan on the outside.
Interesting Fact: Did you know that the strong taste of horseradish is due to the allyl isothiocyanate (mustard oil) compound and naturally occurring enzymes which include myrosinase that it contains? The undisturbed root of the horseradish has hardly any smell, its pungency doesn’t develop until you crush or grind the root, when mouth salvia comes into contact this also helps horseradish create the heat that is associated with horseradish.
Ingredients: Dried and powdered root of Armoracia rusticana.
SUGGESTED USEUse Horseradish Powder to add a mustardy bite to salad dressings, stews and egg dishes. To make your own tasty horseradish sauce, all you need to do is blend 150ml of double cream, 5g dried horseradish powder, 1 tablespoon of cider or tarragon vinegar, a pinch of caster sugar, a pinch mustard powder and a pinch of salt and whisk them all together until combined and lightly whipped and creamy, serve as an accompaniment to roast beef or add a dollop of horseradish sauce to creamy mash potatoes to top a fish pie.
Shelf life of two years provided that goods are stored in an airtight container in ambient conditions.
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|Total Fat (g)||1.1|
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