horseradishflavored

Horseradish flavored describes foods seasoned with horseradish or its flavor compounds, yielding a sharp, pungent heat and an olfactory bite. Intensity varies with form and preparation, from creamy sauces to dry seasonings.

The characteristic heat comes mainly from allyl isothiocyanate, released when horseradish root is grated or crushed. The compound is volatile and fades with time, while acidity from vinegar can stabilize aroma and modify the sensation.

Common products: prepared horseradish pastes, mustards, dressings, dips, cheeses, snacks, and seasonings labeled horseradish flavored. Some products use real horseradish, others rely on flavor extracts; strength ranges widely.

Storage: refrigerate after opening; keep sealed; observe best-by date. Horseradish itself is gluten-free, but processed products may contain gluten or be produced in facilities that handle gluten.

Usage: widely paired with beef, deli meats, seafood, and sandwiches; used to add brightness to condiments and snacks in North American and European cuisines.