This ingredient guide outlines the different types of horseradish available at the grocery store, how to shop for it, and ways to use it.
About The Horseradish Plant
Horseradish is a member of the Brassicaceae family, along with mustard, wasabi, broccoli, cabbage, and radish. The plant usually reaches a height of between 2 and 4 feet and is harvested in the fall or spring.
Are you a gardener? You can grow horseradish as a perennial in USDA Zones 3-9 from root cuttings. Penn State Extension’s guide on Growing Horseradish is a good resource for more information.
Though the plant’s greens are edible, we most often eat the root. Horseradish root is long with a rough, beige-brown skin. It tapers at the ends and has a firm, white interior.
Horseradish has a robust, sharp, spicy, and earthy flavor. When eaten, its distinctive heat quickly hits the nose and can clear the sinuses, similar to wasabi or strong mustard.
Interestingly, horseradish’s pungency is part of its defense against being consumed by animals and insects. When the root is chewed (or otherwise cut, grated, or ground), the plant tries to protect itself, trigging enzymatic reaction producing a compound called allyl isothiocyanate. This gives horseradish its firey flavor–a deterrent in nature, but valued in the kitchen.
Varieties You’ll Find at the Market
You’ll find horseradish in several forms at the grocery store: fresh horseradish root, prepared horseradish, and cream-style horseradish (or horseradish sauce). Here are the differences between them and their uses.
Fresh Horseradish Root
What It Is: Fresh horseradish root is the purest form of the horseradish varieties available at the market and has the most intense flavor.
Where To Find It: Horseradish root is carried in the produce department of many grocery stores. I also often find it at farmer’s markets. Look for firm roots with no signs of mold or soft spots. I avoid roots that have started to sprout, indicating that they’re older.
How To Use It: You’ll first need to peel the root’s rough skin with a vegetable peeler or a knife. Depending on the dish you’re making, you can then grate, shred, chop, or grind the white interior in a food processor.
Safety note: Much like working with dried chilis, fresh horseradish root can irritate the nose and eyes. When grating or chopping horseradish indoors, work in a well-ventilated area. I usually open the windows and turn on my vent fan. You can also use protective eyewear or a damp cloth mask to shield your eyes and nose from the potent aromas. Even better–if you have an outdoor cooking space, prep it there!
Once horseradish root is peeled and grated, it starts to oxidize, losing its pungency and turning bitter. It also darkens in color, moving from its original creamy white to more of a gray or brown shade.
To prevent this, grate or chop it as needed or mix it with vinegar, which helps to stabilize the flavor and retain its lighter color. (See Prepared Horseradish, below).
Fresh horseradish adds a spicy, aromatic kick to a variety of dishes, such as mashed potatoes and beet salads. It’s a classic accompaniment to steak and seafood, often mixed into a creamy sauce.
Prepared Horseradish
What It Is: In the U.S., “prepared horseradish” is grated horseradish root preserved in a brine of vinegar and salt, often labeled as “pure” horseradish. It’s spicy yet less intense than its fresh counterpart, thanks to the vinegar, which stabilizes the root’s heat-producing compound and adds a tangy flavor balance.
Where To Find It: For the best flavor, choose refrigerated prepared horseradish. You’ll usually find it in the grocery store’s dairy section, produce area, seafood department, or deli.
Unlike shelf-stable versions that may contain fillers and artificial additives, refrigerated varieties maintain a purer taste. Read the label: the ingredient list should simply say horseradish root, vinegar, salt, and sometimes “natural flavor.” Popular brands include Gold’s, Boar’s Head, Ba-Tampte, and my top pick, Kelchner’s.
How To Use It: Prepared horseradish is a convenient way to infuse dishes with the robust heat and flavor of horseradish root, without having to grate it yourself. Here are some ways to use it:
- Stirred into sauces and salad dressings for a zesty kick, such as Homemade Russian Dressing, Cocktail Sauce, and horseradish mayo (as in my Ultimate Steak Sandwich.)
- Mixed into mashed potatoes or vegetable purees (such as carrots or parsnips).
- Blended into Bloody Mary cocktails.
- Mixed into ground burger meat for a pop of heat.
- To make a creamy sauce for roasted meats or a dip for chips or veggies. (See Cream-Style Horseradish, below).
- Added to soup or beef stew for a spicy depth of flavor.
Make It At Home: If you have fresh horseradish root on hand, you can also make your own prepared horseradish to store in your fridge for an especially fresh flavor.
Cream-Style Horseradish and Sauce
What It Is: Cream-style horseradish and “horseradish sauce” blend grated or prepared horseradish with a creamy base like sour cream, crème fraîche, mayonnaise, or heavy cream, resulting in a smoother, less pungent condiment.
Where To Find It: Look for cream-style horseradish or sauces in the grocery store’s condiment aisle. You’ll also sometimes find chilled varieties in the same area as prepared horseradish.
The heat level of horseradish sauce can vary by brand. My favorite is Inglehoffer, a shelf-stable cream-style variety that delivers a satisfying heat.
How To Use It: A good bottle of cream-style horseradish is a great staple to keep in the fridge for when you want to add an immediate zing to foods without additional prep work.
- As a spread for sandwiches (such as my French Dip Sliders) or in puff pastry appetizers such as my Savory Palmiers with Bacon and Gruyere.
- Added to deviled egg fillings, such as my Bacon and Horseradish Deviled Eggs.
- As an easy condiment for steak, prime rib, or corned beef.
Make It At Home: I often make my own horseradish sauce using prepared horseradish, especially when I’m serving a roast for a holiday. It’s easy to whip up and allows you to customize the sauce to your personal taste.
For a classic recipe, try my Creamy Horseradish Sauce. For a twist, my Roasted Garlic Horseradish Cream Sauce adds the sweet, nutty flavor of slow-roasted garlic to the mix. The roasted garlic version is also a favorite in my house as a dip for chips or french fries!
