I like things hot, as in spicy hot. Four star, bring it on, hot. As you can imagine, I have a fondness for horseradish. This has me pondering about how to make hot horseradish.
How to Make Hot Horseradish
Horseradish not hot? I feel you. I have had dishes where the horseradish was not hot. Perhaps there wasn't enough horseradish sauce or maybe the sauce was old. Whatever the case, there are some tips to making spicy horseradish. Horseradish is a hardy perennial primarily cultivated for its large taproot -- the source of all that delicious heat. When this taproot is grated or crushed, the root cells release pungent oil. You can grow it yourself or purchase it in the produce section of the market. Horseradish needs to be planted in rich, moist, deeply tilled loam or sandy loam soil. It is started by side roots or secondary roots called sets, not by seed. The soil pH should be between 6.0 and 6.8, which will aid the plant in absorbing boron, important to healthy tap roots. Too much nitrogen, however, will encourage foliage growth and little root growth.
Spicy Horseradish Tips
When purchasing horseradish, look for firm, unblemished roots. When cut, the root should be creamy white. The root can be stored for several months between 32-38 degrees F. (0-3 C.), but for the hottest horseradish sauce, use it as soon as possible. The heat begins to fade the longer it is stored. Similarly, if you have horseradish sauce or cream that isn't hot, the likely reason is that it has been sitting around for too long or it was made incorrectly. The sauce itself should be creamy white and will darken and lose potency as it ages. To prepare your own horseradish, work either outside or in a well-ventilated room. Peel the roots and either slice or grate them. Sliced root can be ground in a food processor, blender, or meat grinder with a small amount of water. You can grate horseradish either by hand or with the processor's grating blade with a bit of water. If it's too runny, drain some water off; or too thick, add a bit more. Be careful. The fumes from the root can be potent! Fresh crushed horseradish is at its strongest but once it is exposed to air, the pungency begins to wane. The key to making horseradish hot, and I mean HOT, people, is to finish it off with the next ingredient -- vinegar. Vinegar stabilizes the flavor and when you add it, will affect the spicy outcome. If you add the vinegar too soon, the horseradish will be milder in flavor. For “knock your socks off” spicy, be sure to wait three minutes before adding 2 to 3 tablespoons (30-44 ml.) of (5% strength) white distilled vinegar and ½ teaspoon (2.5 ml.) salt for each cup of grated root. So, to achieve the hottest horseradish, use the freshest root possible and be patient; wait three minutes before adding the vinegar and salt. Also, once your horseradish is complete, proper storage is crucial to maintain that heat. Store it in an airtight container in the fridge for four to sixweeks or in the freezer for six months or even longer.
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FAQs
Fresh crushed horseradish is at its strongest but once it is exposed to air, the pungency begins to wane. The key to making horseradish hot, and I mean HOT, people, is to finish it off with the next ingredient -- vinegar. Vinegar stabilizes the flavor and when you add it, will affect the spicy outcome.
How do you make horseradish hotter? ›
Process until horseradish is finely ground. Wait 2 minutes before adding the vinegar and salt; supposedly this makes the horseradish hotter. After 2 or 3 minutes, add vinegar and salt. Continue processing until mixture is smooth and creamy or to your desired consistency, adding more water if necessary.
Does horseradish get hotter as it ages? ›
Keep in mind, aging in vinegar cuts the heat of horseradish (and other things like Jalapenos). Ingredients are listed in highest quantity to least; distilled vinegar is the first ingredient on the bottle. The longer it sits, the less potent it will get.
How to keep horseradish hot in a jar? ›
For an 8- to 10-inch-long horseradish root finely grated on a rasp-style grater (peel it first), add 6 tablespoons of water, 3 tablespoons of white vinegar, and ½ teaspoon of salt. Refrigerated in an airtight container, the mixture will hold the heat for up to two weeks.
How does horseradish get its heat? ›
Horseradish, a member of the mustard family, gets its kick from allyl isothiocyanate, which is created in a chemical reaction when the roots of the plant are cut or grated.
Why is my horseradish not hot enough? ›
The heat begins to fade the longer it is stored. Similarly, if you have horseradish sauce or cream that isn't hot, the likely reason is that it has been sitting around for too long or it was made incorrectly. The sauce itself should be creamy white and will darken and lose potency as it ages.
Does vinegar make horseradish hotter? ›
Vinegar stops the enzymatic action of the processed root and stabilizes the degree of hotness. Keep the horseradish chilled after making and seal as soon as using. Add at the end of cooking to keep as much heat for the dish."
What type of horseradish is the hottest? ›
Hee-Haw HorseRadish | Hee-Haw HorseRadish - The Hottest Horseradish.
What chemical makes horseradish hot? ›
The spiciness of horseradish comes from the chemical allyl isothiocyanate, which is also found in mustard and other radishes, and is closely related to the chemical that makes you cry when you chop an onion.
What does sugar do to horseradish? ›
Vinegar: White vinegar will stabilize the flavor of the horseradish. Since the vinegar is added at the same time as everything else, this horseradish is relatively mild (but it still packs a powerful punch). Sugar: White sugar helps balance the strong flavors.
Prepared horseradish is freshly grated horseradish root that is mixed with vinegar and salt. This preserves the horseradish's pungency. If not combined with vinegar, fresh grated horseradish quickly loses its pungency and acquires a bitter flavor.
Does prepared horseradish in a jar go bad? ›
To keep prepared horseradish at its flavorful best, store it in a tightly covered jar in the refrigerator or freezer. It will keep its quality for approximately four to six months in the refrigerator and longer in the freezer. To keep it hot, keep it cold. How do I prepare horseradish?
Is horseradish good for you? ›
Horseradish root is naturally rich in antioxidants, which can help protect your body from cellular damage by attaching themselves to free radicals. Early studies also suggest that horseradish may prevent the growth of colon, lung, and stomach cancer cells, though more research in humans needs to be done.
What is the best time of year to make horseradish? ›
Cool soil promotes the formation of compounds that give horseradish roots their pungency, so it's best to harvest horseradish in fall, winter, and early spring. I'm ready to dig a plant or two by early October, mostly to have the warming effects of horseradish on the autumn table.
What is horseradish spicy called? ›
Either going by the scientific name of Wasabia japonica or Eutrema japonicum, wasabi is the spicy horseradish condiment from Japan that's best known as an accompaniment for sushi, sashimi, Japanese noodle dishes (like udon), and more. Source: byFood - Meg Igarashi.
What compound makes horseradish spicy? ›
The spiciness of horseradish comes from the chemical allyl isothiocyanate, which is also found in mustard and other radishes, and is closely related to the chemical that makes you cry when you chop an onion.
Which horseradish is the hottest? ›
Hee-Haw HorseRadish | Hee-Haw HorseRadish - The Hottest Horseradish.
What makes mustard and horseradish hot? ›
Horseradish is spicy (or pungent) because of a family of compounds called isothiocyanates. Allyl isothiocyante is the predominant "spicy" or pungent compound in mustard, horseradish, wasabi, and other crucifers, or the Brassicaceae family of plants (so, yes, in Brussels sprouts too!).
