Horseradish is believed to be native to Russia or Hungary. It is related to the mustard family, thus its biting flavor and aroma. The "horse" moniker refers to the size of the root as well as its pungency and was used to distinguish it from other radishes. At one time, horseradish was referred to as "German mustard."

Used for thousands of years, horseradish is one of the five symbolic bitter herbs celebrated in the Jewish Passover Seder.

The mustard-like oil in horseradish is the element that can bring tears to the eyes much like onions do, as well as the feeling of heat on your tongue. Like mustard, the heat and fumes rapidly deteriorate once the horseradish is cut or grated and exposed to air. Heat eliminates both aroma and the heat, which is why true horseradish lovers prefer horseradish raw and freshly grated.

The bite and aroma of the horseradish root are almost absent until it is grated or ground. During this process, as the root cells are crushed, volatile oils known as isothiocyanates are released. Vinegar stops this reaction, stabilizes the flavor and locks in the heat.

In one tablespoon of prepared horseradish, there is only 6 calories , 1.4 grams of carbohydrates, 14 milligrams of sodium, 44 milligrams of potassium, 9 milligrams of calcium, 5 milligrams of phosphorous AND ZERO FAT.

Horseradish root has antiseptic and stimulant properties, plus can aid in digesting rich and oily foods. Some people mix a little horseradish into salads, believing it wards off colds and chills and gets rid of persistent coughs. What gives it this kick? A glycoside called sinigrin that releases horseradish's acrid sulfur bearing oil through enzymatic action. But continued heat reduces the pungency dramatically. It should always be added at the end of cooking at a low temperature.

If you are trying to lose weight, make sure horseradish, mustard and salsa are on your shopping list, advises recent guidelines on obesity from the National Heart, Lung, and Blood Institute (NHLBI). These condiments received high marks throughout the guidelines for their low-fat, high-flavor qualities. There are also studies underway and some that already suggest that hot foods can give your calorie burning ability a boost.

• Horseradish is best used freshly grated and raw.
• Scrub with a stiff brush and peel off the dark skin before using horseradish.
• When roots are large, the core can be bitter. Remove and discard the core, along with any green spots.
• The finer Horseradish is chopped or grated, the more pungent the flavor.
• When grating horseradish, it is easiest to use a food processor. Cut the peeled root into cubes and pulse to the desired consistency. The fumes will be quite strong and can actually burn your nose and eyes. Be sure to open a window, remove the lid at arm's length, and turn your head away.
• For homemade prepared horseradish, simply add white vinegar and salt to taste while processing. Store in a lidded glass jar in the refrigerator up to 6 weeks.
• Fold 1 tablespoon fresh grated horseradish into stiffly whipped heavy cream and salt to taste for a classic horseradish sauce to accompany beef dishes.
• Add 1 tablespoon fresh grated horseradish to 1 cup applesauce for a piquant condiment to pork dishes.
• When serving horseradish, do not use silver. Horseradish will tarnish silver.
• If you grow your horseradish, the young, tender green leaves are edible in salads and may also be cooked.
• If you want to retain the spicy zing of horseradish in cooked dishes, add it at the end of the cooking process, after the dish has been removed from the heat.

• Give store bought deli items, like cole slaw, potato salad and baked beans, an exciting new taste.
• Make familiar "comfort foods" even more indulgent. Add horseradish to mashed potatoes, meatloaf, applesauce served with pork roast, sour cream on your baked potato.
• A spoonful added to any meat stock adds a delightful flavor and surprisingly delicate horseradish taste to soups.
• Cut down on cholesterol by using horseradish instead of butter and salt to top vegetables.
• Season pizza sauce with horseradish before baking for a new twist on an old favorite.
• Give corn-on-the-cob, sliced carrots, green beans, peas, or new potatoes a flavor boost with this easy butter: 1/2 cup soft butter or margarine, 1 teaspoon prepared mustard, 2 teaspoons prepared horseradish to 1 cup plain lowfat yogurt.

Add a little flavor to your next meal with horseradish!

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