Tuesday, 27 October 2015

Spice of the Month - Horseradish



Horseradish has been used since very olden times.

It was thought to have some healing qualities – for gout, swellings and rheumatism type diseases.  It is also thought to be good for treating colds.  Maybe this is because it is richer in Vitamin C than oranges and lemons.

Horseradish is very popular in Scandinavia –it is used as a sauce for fish and meat

Only relatively recently in historic terms adopted by England – and now is a traditional accompaniment to roast beef.

Horseradish is eaten at Jewish Passover ceremonies to symbolise their enslavement by the Egyptians.

If you can get fresh whole horseradish, fantastic!  The flavour when it is freshly grated is a revelation.  Just be careful not to inhale the fumes from too close a range – unless you want your sinuses completely cleared out!

Add grated horseradish to seafood cocktail sauces, mustards.  It is good in salad dressings, dips and relishes.  Just mix it with whipped cream for a luxurious sauce with corned beef or other meats.


BIBLIOGRAPHY - with thanks to Auckland Libraries

Cook's Encyclopaedia of Spices by Sallie Morris & Lesley Mackley
Discovering Vegetables, Herbs & Spices by Susanna Lyle
Spice Market by Jane Lawson
Spicery by Ian & Elizabeth Hemphill
Spices & Natural Flavourings by Jennifer Mulherin
Spices by Sophie Grigson
Spices Condiments and Seasonings by Kenneth T Farrell
Spices, Salt and Aromatics in the English Kitchen by Elizabeth David
The Cook's Companion by Stephanie Alexander

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