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1/15 Photos of Fresh Horseradish Hot Stuff
The root contains highly volatile oils which are released by enzyme activity when the root cells are crushed. The whiter the root, the fresher it is. Keep the root chilled to preserve the heat. Vinegar stops the enzymatic action of the processed root and stabilizes the degree of hotness. Keep the horseradish chilled after making and seal as soon as using. Add at the end of cooking to keep as much heat for the dish.
Units: US | Metric
Serving Size: 1 (29 g)
Servings Per Recipe: 20