Horseradish: Difference between revisions
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(Created page with "{{stub}} (Not to be confused with radish) The root of {{name|horseradish}} ({{latinname|Armoracia rusticana}}) is used as a spice, for its sharp taste that is not unlik...") |
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The root of {{name|horseradish}} ({{latinname|Armoracia rusticana}}) is used as a spice, for its sharp taste that is not unlike mustard | The root of {{name|horseradish}} ({{latinname|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. | 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: {{name|mierikswortel|nl}} | |||
[[Category:Cooking]] | [[Category:Cooking]] | ||
[[Category:Herbs and spices]] | [[Category:Herbs and spices]] | ||
Latest revision as of 18:47, 25 February 2016
✎ This article/section is a stub — some half-sorted notes, not necessarily checked, not necessarily correct. Feel free to ignore, or tell me about it.
(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