Description
Horseradish is a root vegetable used as a spice. The intact horseradish root has hardly any aroma, but when cut or grated, the enzymes break down sinigrin to produce allyl isothiocyanate (mustard oil), which can irritate the mucous membranes of the sinuses and eyes. Grated mash should be used immediately or preserved in vinegar for best flavour. Once exposed to air or heat it will begin to lose its pungency, darken in colour, and become unpleasantly bitter tasting over time.
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