Horseradish Ingredients: Root, Vinegar & Chemical Reaction Explained

Horseradish is made from the root of the Armoracia rusticana plant, a member of the Brassicaceae family. When grated, this root releases allyl isothiocyanate through enzymatic reactions, creating its signature heat. Commercial preparations typically contain just three ingredients: fresh horseradish root, vinegar, and occasionally cream. This guide delivers precise answers for home cooks and food enthusiasts seeking to understand horseradish's composition, chemistry, and culinary applications - with actionable insights you can use immediately.

Table of Contents

• What Exactly Is Horseradish Made From?
• How Horseradish Is Processed: From Root to Condiment
• Horseradish Composition Breakdown
• Horseradish vs Wasabi vs Mustard: Ingredient Comparison
• 5 Practical Uses for Homemade Horseradish
• Storage Tips to Maintain Freshness
• Frequently Asked Questions

---

What Exactly Is Horseradish Made From?

The direct answer to "what is horseradish made from" is simple: horseradish comes from the root of the Armoracia rusticana plant. Despite the confusing name, it has no connection to horses - just an old English term "horserad" meaning coarseness or robustness.

The Science Behind Horseradish Ingredients

Raw horseradish root contains two key components that create its heat when combined:

• Myrosinase enzyme - stored in specialized cells
• Glucosinolates - sulfur-containing compounds

When you grate or crush the root, these components mix with moisture and react to form allyl isothiocyanate - the volatile compound responsible for horseradish's pungent aroma and nasal-burning sensation. This chemical reaction peaks at 5-10 minutes after preparation, explaining why freshly grated horseradish is significantly hotter than store-bought versions.

Commercial Horseradish Ingredients

Store-bought horseradish products typically contain just three simple ingredients:

1. Fresh horseradish root (the primary ingredient)
2. Vinegar (added to stabilize the heat by stopping the enzymatic reaction)
3. Cream or salt (in some varieties to mellow the sharpness)

That's it - no artificial preservatives or flavorings are needed in quality horseradish preparations. The "horseradish" you find in jars is simply processed root with minimal additives to preserve its natural properties.

---

How Horseradish Is Processed: From Root to Condiment

Understanding how horseradish is made helps explain its unique properties. Here's the authentic production process:

1. Harvesting: Roots are harvested in early spring or late fall when glucosinolate levels peak
2. Washing and Peeling: Removes dirt and the outer layer containing bitter compounds
3. Grating: Stainless steel graters prevent flavor absorption that occurs with plastic
4. Vinegar Addition: Added after 3-5 minutes to capture peak heat intensity
5. Packaging: Stored in opaque containers to prevent light degradation of volatile compounds

Homemade Horseradish Recipe

To make authentic horseradish at home with maximum flavor:

• Peel and coarsely grate 1 cup fresh horseradish root using stainless steel
• Let sit for 3-5 minutes to activate the enzymatic reaction
• Add 2 tablespoons white vinegar and 1/4 teaspoon salt
• Mix thoroughly and store in an airtight container in the refrigerator

This preparation captures the peak heat intensity while preserving freshness for up to 4 weeks.

---

Horseradish Composition Breakdown

Understanding horseradish's chemical makeup explains its culinary behavior:

Component	Natural State	After Processing	Function
Myrosinase enzyme	Contained in specialized cells	Released when cells are broken	Catalyzes heat-producing reaction
Glucosinolates	Stable compounds in intact root	Converted to allyl isothiocyanate	Source of pungent compounds
Allyl isothiocyanate	Not present	Forms during processing	Creates signature heat and aroma
Vitamin C	High concentration in fresh root	Gradually degrades after processing	Nutritional benefit, antioxidant
Calcium	Naturally present	Stable during processing	Nutritional benefit

Why Vinegar Is Essential in Commercial Products

Vinegar serves a critical scientific purpose in horseradish preparation. Without it, the enzymatic reaction would continue until all available glucosinolates are converted, then the heat would rapidly decline. Vinegar (acetic acid) denatures the myrosinase enzyme at the optimal heat level, creating consistent spiciness in bottled products. This is why homemade horseradish without vinegar tastes dramatically different - more intense initially but fading quickly.

---

Horseradish vs Wasabi vs Mustard: Ingredient Comparison

Despite similar heat profiles, these condiments have fundamentally different compositions:

Characteristic	Horseradish	Real Wasabi	Mustard
Primary Ingredient	Root of Armoracia rusticana	Rhizome of Wasabia japonica	Seeds of Brassica plants
Heat Compound	Allyl isothiocyanate	6-Methylthiohexyl isothiocyanate	Sinigrin (converts to AITC)
Heat Duration	Long-lasting nasal burn	Short-lived, fades quickly	Mouth-focused, longer duration
Color	Naturally white/cream	Pale green (fresh)	Yellow to brown
Commercial Additives	Vinegar, salt	Rarely processed	Vinegar, turmeric, sugar

Spotting Fake Wasabi

Over 95% of "wasabi" served outside Japan is actually horseradish dyed green with food coloring or spinach powder. Real wasabi rhizomes cost 10-20 times more than horseradish roots, making authentic wasabi prohibitively expensive for most restaurants. True wasabi has a distinctive fresh, grassy aroma and loses its heat within 15-20 minutes after grating - unlike horseradish-based substitutes that maintain intensity.

---

5 Practical Uses for Homemade Horseradish

Now that you know what horseradish is made from, here's how to maximize its culinary potential:

1. The Perfect Horseradish Cream Sauce

Mix 2 parts sour cream with 1 part freshly prepared horseradish and a pinch of salt. Let sit for 1 hour before serving to allow flavors to meld. Ideal for roast beef, smoked fish, or as a vegetable dip. The dairy base tempers the sharpness while preserving the distinctive flavor.

2. Enhanced Bloody Mary Mix

Add 1 teaspoon freshly grated horseradish per cocktail along with Worcestershire sauce and lemon juice. The enzymatic compounds in fresh horseradish create a more complex, evolving heat profile compared to bottled versions.

3. Meat Tenderizer Marinade

Combine grated horseradish with olive oil, garlic, and herbs. The enzymes in fresh horseradish help break down muscle fibers in tougher cuts of meat, improving tenderness without overpowering flavor.

4. Preserving Freshness

Horseradish's natural antimicrobial properties make it excellent for preserving foods. Add grated horseradish to pickling brines to extend shelf life while adding distinctive flavor.

5. Cocktail Enhancer

Just 1/4 teaspoon of fresh horseradish adds depth to savory cocktails. Works particularly well in micheladas and other tomato-based drinks where its enzymatic properties enhance flavor complexity.

---

Storage Tips to Maintain Freshness

Understanding what horseradish is made from explains proper storage techniques:

• Whole roots: Store in a plastic bag with damp paper towels in the refrigerator crisper drawer (up to 2 months)
• Prepared horseradish: Always store in airtight containers with vinegar (up to 4 weeks refrigerated)
• Freezing option: Freeze grated root in ice cube trays with water (thaw before use, but expect some potency loss)

The volatile allyl isothiocyanate degrades when exposed to air, light, and heat. Opaque containers in the coldest part of your refrigerator preserve maximum potency. Discard if you notice darkening, off smells, or separation that doesn't remix when stirred.

Signs of Spoilage

Fresh horseradish should maintain a bright white color and sharp, clean aroma. Discard if you notice:

• Gray or pink discoloration
• Soft, mushy texture
• Sour or fermented smell
• Mold growth

---

Frequently Asked Questions

What is horseradish primarily made from?

Horseradish is primarily made from the root of the Armoracia rusticana plant. The heat comes from chemical reactions between myrosinase enzymes and glucosinolates when the root is grated. Commercial products add vinegar to stabilize the heat and sometimes cream to mellow the sharpness.

Is horseradish just spicy radish?

No, horseradish and radishes are different plants. While both belong to the Brassicaceae family, horseradish (Armoracia rusticana) produces heat through allyl isothiocyanate, while radishes (Raphanus sativus) create heat through different compounds. Horseradish root is larger, more fibrous, and significantly hotter than radish.

Why does horseradish lose potency over time?

Horseradish loses potency because the volatile allyl isothiocyanate compound gradually evaporates and degrades when exposed to air. The enzymatic reaction also continues slowly even after vinegar is added, eventually depleting the available compounds. This is why fresh preparation yields the strongest flavor.

Can you make horseradish without vinegar?

Yes, but the heat profile will be dramatically different. Without vinegar to stop the enzymatic reaction, horseradish reaches peak heat quickly then rapidly declines. Freshly prepared vinegar-free horseradish is extremely potent but loses most of its heat within 30-60 minutes, making it impractical for commercial products.

What's the difference between prepared horseradish and horseradish sauce?

Prepared horseradish contains just grated root and vinegar, while horseradish sauce adds cream, mayonnaise, or other ingredients to create a milder, spreadable condiment. The sauce version typically contains only 20-30% actual horseradish, with the remainder being dairy or oil-based ingredients.

Does horseradish have health benefits?

Yes, horseradish contains significant vitamin C, calcium, and potassium. Research from Cornell University's Department of Food Science shows its compounds have antimicrobial properties and may support immune function. The glucosinolates in horseradish are being studied for potential cancer-fighting properties, though more research is needed.