The bite and aroma of the horseradish root are almost absent until it is grated or ground. During this process, as the root cells are crushed, volatile oils known as isothiocyanate are released. Vinegar stops this reaction and stabilizes the flavor. For milder horseradish, vinegar is added immediately. To relish the full flavor of processed horseradish, it must be fresh and of high quality.
Color varies from white to creamy beige.
As processed horseradish ages, it browns and loses potency. Replace with a fresh jar for full flavor enjoyment. Varieties of prepared horseradish include Cream Style Prepared Horseradish, Horseradish Sauce, Beet Horseradish and Dehydrated Horseradish. The true horseradish enthusiast has several favorites, depending on the end use. Cocktail sauce with fresh horseradish is another winner, and has many uses beyond its usual role, as a flavorful accompaniment for seafood.