It is the undisputed star of the Seder plate, the one that makes us tear up with emotion (or simply burns in the sinuses) and the one that stays with us in the refrigerator long after the holidays are over. Horseradish is much more than just a traditional “bitter herb”; it is a powerful root with a rich culinary history, surprising biological properties and a unique pungency that cannot be ignored.
Whether you are devoted spicy food lovers or you taste it only to fulfill the obligation, it is worth getting to know this white-purple vegetable up close, which manages to awaken our senses every time anew. Here are 7 things you should know about horseradish.
1. The health advantage of horseradish: Horseradish contains active compounds from the glucosinolate family, which break down in the body into substances such as isothiocyanates - substances that have been studied in the context of antibacterial and antioxidant activity. Most of the research on the subject was conducted under laboratory conditions or experimental models, so it is not possible to draw from it a direct effect in regular consumption. In addition, because the amount we eat is very small - horseradish is not a significant source of vitamins or minerals, but rather an addition with interesting biological potential.
2. “Opens the sinuses” - but not a medicine: The feeling that the nose “opens” after eating horseradish is completely real, and it stems from stimulation of receptors in the mucous membranes of the nose and eyes. The volatile compounds cause fluid secretion and a feeling of relief in breathing. However, this is only a temporary effect - it does not treat the cause of the problem, such as inflammation, allergy or infection.
4. Belongs to the cruciferous family: Horseradish belongs to the same family as broccoli, cabbage, cauliflower and kale. Vegetables from this family are known for their glucosinolate content, which has been studied in the context of reducing inflammatory processes and protecting the body’s cells. Here too it is important to remember - the nutritional contribution depends on the quantity, and in horseradish it is a small addition to the menu, not a central vegetable.
5. Most of the wasabi we eat - is actually horseradish: Real wasabi is a green root that grows in Japan under very unique conditions, and is therefore expensive and rare. In most restaurants and supermarkets a mixture is used that is based on horseradish, mustard and green food coloring. The pungent taste is similar, but it is a completely different plant - both in origin and in composition.
6. Not suitable for everyone: Because of its pungency and its irritating effect, horseradish may cause a burning sensation in the stomach, worsen reflux or irritate people with a sensitive bowel. This effect is more pronounced when it is eaten on its own or in a relatively large quantity. When it is combined as part of a meal - for example with matzah, fish or vegetables – it is usually better tolerated.
7. What is in store-bought horseradish salads? In most cases the ingredient list is actually simple and relatively natural: Horseradish root, vinegar, sugar and salt, and sometimes the addition of beet (for a red color) or apple. In terms of calories - it is a very small addition: One teaspoon of horseradish contains about 5 calories only. Even if it contains a little sugar - the amount in practice is negligible, especially compared to other spreads that contain much more fat or calories.