Grated horseradish

Back in the old days, people knew and skillfully applied all the useful properties of grated horseradish and called this product respectfully and affectionately "our savior and healer. " Grated horseradish is made from the root of the plant Armoracia, which belongs to the Cabbage family. The root system of the plant is enriched not only with a large amount of vitamins.

Horseradish contains useful minerals, macro- and micro-compounds, as well as amino acids, enzymes, phytoncides. Grated horseradish is saturated with vitamins and natural compounds useful for the human body in the same way as the original product. The burning taste of grated horseradish is due to the content of isothiocinic acid allyl ester. This chemical refers to essential oils.

If you add mustard oil to the essential oil, which is released during the processing of the product and the manufacture of grated horseradish, then an excellent agent with antimicrobial properties is obtained. Grated horseradish was known to the inhabitants of Ancient Egypt, who consumed the product for food, and also used it for medicinal purposes.

By the 16th century, horseradish was firmly entrenched as an indispensable product on the festive and everyday tables of the people of Scandinavia. Around the same time, grated horseradish began to be served as a mandatory seasoning for cold dishes of Russian cuisine. The most harmoniously grated horseradish is combined with fish dishes (poured, smoked fish, fish pie).

Grated horseradish has long and often been used in the Russian culinary tradition. However, initially grated horseradish began to be eaten by residents of German lands, who brought the product to Russian national cuisine. German emigrants brought grated horseradish to North America. The British, along with the Germans and Slavs, have long consumed grated horseradish.

Many dishes in modern world culinary traditions use grated horseradish as ingredients in sauces for meat and fish dishes. The formulation and method of making shredded horseradish has not changed much over the past few centuries.

Usually, in addition to the root of the plant, sugar, salt, vinegar and beets for color are added to the product. Often Japanese Wasabi is added to grated horseradish, as a result, a thermonuclear green mixture of cultures, tastes and aromas is obtained. On the shelves of grocery stores, you can easily find grated horseradish for every taste. However, not always a store product can become a tasty and at the same time useful alternative to home blends.

We invite you not to hope for the conscientiousness of food producers, but to learn how to cook grated horseradish on your own. Believe me, this is not so difficult and will not take long. Before cooking grated horseradish, take the plant's roots and soak them in cold water for a while. Then clean the horseradish and rub on a fine grater, you can cut the horseradish into straws.

In order to preserve the white color of grated horseradish, add lemon juice to the grated mass. The grated horseradish is then poured with boiling water and allowed to cool, after the product has cooled, the remaining ingredients are added to it and mixed thoroughly. Grated horseradish can be consumed immediately after cooking, however, it is better to wait a while for the product to insist and acquire a richer taste and aroma.