Origin: Central and Eastern Europe
Net weight: 50 g
Scoville scale: not applicable (pungent spiciness, not capsaicin-based)
Tasting notes
Aroma: intense and pungent, with fresh and slightly spicy notes
Initial taste: vibrant and spicy, with an immediate sensation in the nasal passages
Spiciness level: high, but short-lived (volatile heat typical of isothiocyanates)
Finish: clean and fresh, quickly dissipating without heavy persistence
Wild horseradish, internationally known as horseradish, is a traditional root from Central and Eastern Europe, widely used for centuries to add intensity and freshness to rich dishes. Unlike chillies, its spiciness does not come from capsaicin, but from natural compounds released when the root is grated or crushed.
This unique profile creates a strong, almost "nasal" sensation that cleanses the palate and balances fatty or intense foods.
Characteristics:
Volatile spiciness — intense but short-lived sensation
Fresh and pungent profile — ideal for contrasting rich flavours
Dehydrated or ground root — practical and concentrated
No additives, no preservatives, no artificial processing
High intensity — use in small quantities
Recommended uses
Sauces and condiments (e.g., horseradish sauce, creams and dips)
Roasted or smoked meats (especially beef)
Fish and seafood (e.g., salmon, oysters)
Mixed with cream, butter or mustard
Classic accompaniment to cold dishes or cured meats
Excellent in European and Portuguese cuisine (e.g., roast beef, charcuterie boards, sauces for fish)
Store in a cool, dry place, away from light.
