General Information
NameHorseradish
Scientific NameArmoracia rusticana
DescriptionHorseradish (Armoracia rusticana, syn. Cochlearia armoracia) is a perennial plant of the Brassicaceae family (which also includes mustard, wasabi, broccoli, and cabbage). The plant is probably native to southeastern Europe and western Asia. It is now popular around the world. It grows up to 1.5 metres (5 feet) tall, and is cultivated primarily for its large, white, tapered root. The intact horseradish root has hardly any aroma. When cut or grated, however, enzymes from the now-broken plant cells break down sinigrin to produce allyl isothiocyanate, which irritates the mucous membranes of the sinuses and eyes. Once exposed to air (via grating) or heat, if not used immediately or mixed in vinegar, the grated mash darkens, loses its pungency, and becomes unpleasantly bitter-tasting.
Picture18
Classification
GroupHerbs and Spices
Sub-GroupSpices
ITIS ID23044
Wikipedia IDHorseradish
Composition
Compounds
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Nutrients
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References
Content Reference[4] Duke, James. 'Dr. Duke's Phytochemical and Ethnobotanical Databases. United States Department of Agriculture.' Agricultural Research Service, Accessed April 27 (2004).
[1] Saxholt, E., et al. 'Danish food composition databank, revision 7.' Department of Nutrition, National Food Institute, Technical University of Denmark (2008).
[5] USDA, NRCS. 'The PLANTS Database (http://plants. usda. gov). National Plant Data Team, Greensboro.' North Carolina (2013): 27401-4901.
[2] Rothwell JA, Pérez-Jiménez J, Neveu V, Medina-Ramon A, M'Hiri N, Garcia Lobato P, Manach C, Knox K, Eisner R, Wishart D, Scalbert A. (2013) Phenol-Explorer 3.0: a major update of the Phenol-Explorer database to incorporate data on the effects of food processing on polyphenol content. Database, 10.1093/database/bat070.
[3] Shinbo, Y., et al. 'KNApSAcK: a comprehensive species-metabolite relationship database.' Plant Metabolomics. Springer Berlin Heidelberg, 2006. 165-181.