Horseradish

Horseradish (Armoracia rusticana) is a perennial plant of the family Brassicaceae (which also includes mustard, wasabi, and cabbage). The plant is probably native to southeastern Europe and western Asia. It is cultivated worldwide as a spice mainly for the root, which, when grated, is used as a condiment and has an intensely sharp flavor. The grated form has been compared to wasabi due to its similar taste. Horseradish is known as חרדל שור (khardal shor) in Hebrew, Meerrettich in German, Raifort in French, and Rábano picante in Spanish. The plant's root, which is usually prepared as a condiment, has been used as a traditional remedy for various ailments, including coughs, bronchitis, and urinary tract infections. The pungent taste of horseradish is due to the presence of volatile oils, particularly allyl isothiocyanate, which is released when the root is grated or crushed. Horseradish is often used as a condiment in many cuisines, particularly in Eastern European and Jewish dishes, where it is commonly served with gefilte fish and pastrami.