pepperrot

Pepperrot is a historical common name used for the pungent root of horseradish, particularly in older English-language herbals and cookbooks. In modern usage, the term is largely superseded by horseradish, but it appears in some traditional recipes to refer to the same fiery root. The name likely reflects the peppery heat of the root and its role as a spicy condiment in regional culinary traditions.

Horseradish refers to the perennial plant Armoracia rusticana, a member of the Brassicaceae family. Native to parts of Europe and western Asia, it is cultivated for its large white rhizomes, which store the spicy compounds. The sharp aroma and heat are produced when the root’s tissues are crushed or grated, releasing allyl isothiocyanate.

Uses of pepperrot/horsERadish are predominantly culinary. The grated root is commonly mixed with vinegar or other stabilizers to form a pungent condiment that accompanies roast beef, fish, sausages, and various sauces. It is also incorporated into dressings, marinades, and relishes. Fresh preparations are highly perishable, while commercially prepared horseradish products are stabilized for longer storage.

Cultivation and distribution: horseradish thrives in temperate climates and is propagated by root cuttings. It is now widely grown in Europe, North America, and parts of Asia. Crops are typically harvested in late summer or autumn, though timing can vary by region.

Pepperrot, as a term, thus points to horseradish in historical or regional contexts. Today, horseradish remains the standard name in most culinary and horticultural references. See also horseradish, mustard, wasabi.