I never thought I would like horseradish, but these days I’m getting interested in adding more spice to my food. Horseradish aioli undoubtedly adds a kick!
Horseradish is part of the Brassicaceae family, which includes mustard, cabbage, brussel sprouts, radish, kale, etc.
The heat from horseradish comes from a chemical called allyl isothiocyanate (mustard oil). This is a volatile compound that is released only when the root is grated. The release of this oil can be quite intense and care should be taken when handling fresh horseradish root. Some people recommend wearing gloves and grating it in a well ventilated room.
It is best to grate only the amount you want to use at the meal, because the isothiocyanates are unstable andPrint
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