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. I do recommend this.
The first time I grated fresh horseradish, was quite memorable. Think strong onion tens times over.
Thoughts of – why am I doing this…
I had to literally walk outside for 10 minutes to clear my eyes.
But, I assure you, it is worth it to have access to this wonderful way to add heat to a recipe that it also Paleo AIP. I do not like traditional hot spices like cayenne and chili.
But a little bit of horseradish root can heat things up!
It is best to grate only the amount you want to use at the meal, because the isothiocyanates are unstable and the root will become bitter and dark.
It seems a shame to buy a whole horseradish root for one recipe, so I store the leftover root in the freezer. I simply cut it into one or two inch pieces, wrap in plastic wrap and place in a small freezer ziplock bag.
The next time I need horseradish, I have some handy! Take it out of the freezer, let rest on the kitchen counter, then peel and grate when ready to eat it.
It can stay in the refrigerator for several weeks, in a loose plastic bag. When you go to use it again, just cut off the end and discard as that will be bitter.
You can also store it with traditionally fermented horseradish root. It can also also be preserved in vinegar – which helps keep the heat level down – and kept in a jar in the refrigerator, but why not ferment it and add the benefit of probiotics.Print
If you like this recipe, you can see the video of how to make it in my self-paced, online class, Go Grain Free.