This is an old revision of this page, as edited by 68.77.196.142 (talk) at 17:47, 12 August 2004. The present address (URL) is a permanent link to this revision, which may differ significantly from the current revision.
Revision as of 17:47, 12 August 2004 by 68.77.196.142 (talk)(diff) ← Previous revision | Latest revision (diff) | Newer revision → (diff)| Horseradish | ||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| ||||||||||||||
| Binomial name | ||||||||||||||
| Armoracia rusticana |
Horseradish (Armoracia rusticana, syn. Cochlearia armoracia) is a root used as a condiment and to clear the sinuses in a hurry. It contains chemicals similar to mustard. It has at times been used as the bitter herbs in the Passover meal in some Jewish communities. It gets it's name from the German (Meerrettich.) The (Meer) is pronounced like the English (mare), so (horse)radish
Horseradish, sometimes blended with cream is often served with roast beef or sausages. Horseradish is also used in some prepared mustards. Much wasabi is actually horseradish dyed green.
Horseradish peroxidase is used in biochemistry for work with antibodies.