Horseradish

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(Not to be confused with radish)

The root of horseradish (Armoracia rusticana) is used as a spice, for its sharp taste that is not unlike mustard or wasabi

The taste is generated when the root is ground, which means that fresh horseradish is noticably stronger. It is often kept in and/or mixed with an acid, usually vinegar, to prolong and the taste, and augment it.

In other languages:

• Dutch: mierikswortel