I like things hot, as in spicy hot. Four star, bring it on, hot. As you can imagine, I have a fondness for horseradish. This has me pondering about how to make hot horseradish.
How to Make Hot Horseradish
Horseradish not hot? I feel you. I have had dishes where the horseradish was not hot. Perhaps there wasn't enough horseradish sauce or maybe the sauce was old. Whatever the case, there are some tips to making spicy horseradish. Horseradish is a hardy perennial primarily cultivated for its large taproot -- the source of all that delicious heat. When this taproot is grated or crushed, the root cells release pungent oil. You can grow it yourself or purchase it in the produce section of the market. Horseradish needs to be planted in rich, moist, deeply tilled loam or sandy loam soil. It is started by side roots or secondary roots called sets, not by seed. The soil pH should be between 6.0 and 6.8, which will aid the plant in absorbing boron, important to healthy tap roots. Too much nitrogen, however, will encourage foliage growth and little root growth.
Spicy Horseradish Tips
When purchasing horseradish, look for firm, unblemished roots. When cut, the root should be creamy white. The root can be stored for several months between 32-38 degrees F. (0-3 C.), but for the hottest horseradish sauce, use it as soon as possible. The heat begins to fade the longer it is stored. Similarly, if you have horseradish sauce or cream that isn't hot, the likely reason is that it has been sitting around for too long or it was made incorrectly. The sauce itself should be creamy white and will darken and lose potency as it ages. To prepare your own horseradish, work either outside or in a well-ventilated room. Peel the roots and either slice or grate them. Sliced root can be ground in a food processor, blender, or meat grinder with a small amount of water. You can grate horseradish either by hand or with the processor's grating blade with a bit of water. If it's too runny, drain some water off; or too thick, add a bit more. Be careful. The fumes from the root can be potent! Fresh crushed horseradish is at its strongest but once it is exposed to air, the pungency begins to wane. The key to making horseradish hot, and I mean HOT, people, is to finish it off with the next ingredient -- vinegar. Vinegar stabilizes the flavor and when you add it, will affect the spicy outcome. If you add the vinegar too soon, the horseradish will be milder in flavor. For “knock your socks off” spicy, be sure to wait three minutes before adding 2 to 3 tablespoons (30-44 ml.) of (5% strength) white distilled vinegar and ½ teaspoon (2.5 ml.) salt for each cup of grated root. So, to achieve the hottest horseradish, use the freshest root possible and be patient; wait three minutes before adding the vinegar and salt. Also, once your horseradish is complete, proper storage is crucial to maintain that heat. Store it in an airtight container in the fridge for four to sixweeks or in the freezer for six months or even longer.
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FAQs
Fresh crushed horseradish is at its strongest but once it is exposed to air, the pungency begins to wane. The key to making horseradish hot, and I mean HOT, people, is to finish it off with the next ingredient -- vinegar. Vinegar stabilizes the flavor and when you add it, will affect the spicy outcome.
How do I make my horseradish hotter? ›
Process until horseradish is finely ground. Wait 2 minutes before adding the vinegar and salt; supposedly this makes the horseradish hotter. After 2 or 3 minutes, add vinegar and salt. Continue processing until mixture is smooth and creamy or to your desired consistency, adding more water if necessary.
Does cooking horseradish make it less spicy? ›
The enzyme can be degraded by heat: after all, cooked Brussels sprouts aren't pungent, and horseradish isn't spicy either if you boil it and/or heat it with milk or cream. Acid stabililzes isothiocynates, which is why prepared or grated horseradish is kept in vinegar.
Does horseradish get hotter with age? ›
The longer it sits, the less potent it will get. If you want it nose-blistering hot, get a fresh, raw horseradish root and use a cheese grater on it. I suggest you sample small at first.
How does horseradish get its heat? ›
Horseradish, a member of the mustard family, gets its kick from allyl isothiocyanate, which is created in a chemical reaction when the roots of the plant are cut or grated.
Why is my horseradish not hot enough? ›
The heat begins to fade the longer it is stored. Similarly, if you have horseradish sauce or cream that isn't hot, the likely reason is that it has been sitting around for too long or it was made incorrectly. The sauce itself should be creamy white and will darken and lose potency as it ages.
What compound makes horseradish spicy? ›
The spiciness of horseradish comes from the chemical allyl isothiocyanate, which is also found in mustard and other radishes, and is closely related to the chemical that makes you cry when you chop an onion.
What makes horseradish sauce hot? ›
The “hotness” from horseradish comes from isothiocyanate, a volatile compound that, when oxidized by air and saliva, generates the “heat” that some people claim clears out their sinuses. The bite and aroma of the horseradish root are almost absent until it is grated or ground.
Why do you put vinegar in horseradish? ›
The addition of vinegar to the ground horseradish neutralizes the enzymatic process of this compound. Vinegar stabilizes the flavor. The longer you wait to add the vinegar, the hotter the results will be. But don't wait longer than a few minutes, or the resulting flavor will be bitter.
Is red or white horseradish hotter? ›
Prepared white horseradish has a bigger kick than the red, but it's a personal choice. You may choose to use prepared white horseradish due to its neutral color in lighter colored dishes like mashed potatoes.
Prepared horseradish is freshly grated horseradish root that is mixed with vinegar and salt. This preserves the horseradish's pungency. If not combined with vinegar, fresh grated horseradish quickly loses its pungency and acquires a bitter flavor.
What causes horseradish to burn? ›
As we eat wasabi or horseradish, allyl isothiocyanate vapors travel through the back of the mouth and up into the nasal cavity. This triggers a nerve response in the nose and sinuses, explains Dr. Dawn Chapman, project leader for sensory research at the National Food Laboratory, causing the familiar nose-tingling burn.
What is the best time of year to make horseradish? ›
Cool soil promotes the formation of compounds that give horseradish roots their pungency, so it's best to harvest horseradish in fall, winter, and early spring. I'm ready to dig a plant or two by early October, mostly to have the warming effects of horseradish on the autumn table.
How do you make horseradish not hot? ›
Place the horseradish in a bowl and add in some good quality creme fraiche, mix and season with salt and pepper, add a drop of red wine vinegar and stir through.
What state produces the most horseradish? ›
In the United States, horseradish is grown in several areas such as Eau Claire, Wisconsin, and Tule Lake, California. The most concentrated growth occurs in the Collinsville, Illinois region.
What makes horseradish extra hot? ›
The “hotness” from horseradish comes from isothiocyanate, a volatile compound that, when oxidized by air and saliva, generates the “heat” that some people claim clears out their sinuses. The bite and aroma of the horseradish root are almost absent until it is grated or ground.
Why do you add vinegar to horseradish? ›
The addition of vinegar to the ground horseradish neutralizes the enzymatic process of this compound. Vinegar stabilizes the flavor. The longer you wait to add the vinegar, the hotter the results will be. But don't wait longer than a few minutes, or the resulting flavor will be bitter.
How do you grow thick horseradish? ›
Choose a location that will receive at least 6 hours of full sun each day. Horseradish plants need a loose, well drained soil enriched with organic matter. Prepare soil by weeding it thoroughly, digging it over to at least a spade's depth to loosen the soil, and adding aged animal manure or compost.
How often should I water horseradish? ›
Horseradish is quite drought-tolerant. If under watered, roots become woody and have a weak flavor. If over watered, roots become very soft and have a strong flavor. Water once a week, 1-2 inches.
