What Does Horseradish Taste Like?

When describing the taste of horseradish, most people will refer to the unusual root vegetable's sensory effects rather than its flavor. Horseradish has a powerful kind of spiciness that gives the sensation of clearing out the sinuses and prickling the eyes. Eat too large or too fresh a sample and this can be an unpleasant shock, but in the right doses and preparations, horseradish is a very delicious condiment.

Ultimately, the only way to really know what horseradish or horseradish sauce tastes like is to try it, starting with a tiny, tiny sample if you're a bit wary. You'll find it's an especially good complement to rich, savory fare, like roast beef, and fresh, briny seafood, such as raw oysters and poached shrimp.

Horseradish is a member of the Brassicaceae family, which also includes mustards, other radishes and cabbages. The plant has large, green, edible leaves, but it's cultivated primarily for its roots. Historically, the roots and leaves of horseradish were used for medicinal purposes as well. A fresh horseradish root is about the size and shape of a forearm, with a gnarly light brown exterior and creamy white interior. It looks a little bit like a parsnip but is larger, darker and doesn't taper at the end.

Horseradish has little aroma until it's cut or crushed, causing the root to release a volatile mustard oil, specifically allyl isothiocyanate. This oil is what makes horseradish hot and gives it its distinctive horseradish flavor and aroma. The oil irritates the mucous membranes of the eyes and sinuses and results in a nose-clearing, eye-watering sensation when consumed. The compounds that make horseradish hot are unstable, so the characteristic hot horseradish taste weakens with time, eventually becoming bitter.

The heat of horseradish is distinct from that of chile peppers or peppercorns, which is mostly sensed in the mouth, and instead affects the sinuses and eyes. Aside from this sensation, the flavor of horseradish is fresh and crisp, somewhat similar to the peppery flavor of strong white radishes. Other similar products you might have tasted with a comparable flavor to horseradish include Chinese mustard and wasabi. In fact, most wasabi served outside of Japan is actually just horseradish with green food coloring. Although it varies with freshness and preparation, horseradish's flavor is typically very powerful, making it a food best enjoyed in small doses.

Unless you purchase and prepare fresh horseradish root, which is not widely available, you are most likely to find prepared horseradish or horseradish sauce in a jar. Fresh horseradish products are found in the refrigerator section of a market, while others are shelf stable but better if refrigerated after opening. Prepared horseradish is simply grated horseradish mixed with vinegar and salt and sometimes a touch of sugar. It retains a great deal of pungency and heat, but this does vary from brand to brand, and it adds the sharp, acidic tang of vinegar. One factor that makes horseradish hot is the speed with which it is prepared after grating.

Horseradish sauce tastes predominantly of horseradish but tempered by the addition of mayonnaise, cream or sour cream. The strength of horseradish sauce varies considerably from very mild and creamy to super hot, so taste a small amount before deciding how much to use. A variation on the classic creamy horseradish sauce blends grated horseradish with fresh beets, giving the sauce a bright red color and a touch of earthy beet flavor.

Try prepared horseradish or horseradish sauce as a condiment for meats or seafood. It's a classic condiment with roast beef but can also complement roast pork or lamb, sausages, ham, burgers and hot dogs. Blend some into a sandwich spread, mustard, salad dressing or seafood cocktail. Horseradish tastes amazing in a bloody Mary, tuna salad, deviled eggs or inside a grilled ham and cheese sandwich. It's also a fitting addition (in small doses) to creamy soups, applesauce, barbecue sauce and meatloaf.