id: 18

name: Chartreuse

flavor_bible_name_variants: chartreuse,horseradish,tapenade

flavor_bible_pairings_ids: apples,apricots,avocados,beef,beets,celery,chicken,chives,cinnamon,cloves,corn,cream,cream cheese,crme frache,dill,eggs,fennel,fish,garlic,ham,ketchup,lemon juice,lime juice,lobster,mascarpone,mayonnaise,meats,mustard,olive oil,oxtails,oysters,parsley,pears,pepper black,pork,potatoes,salads,salmon,salmon smoked,salt kosher,salt sea,sauces,sausage,shellfish,sour cream,steak,sugar,tabasco sauce,tomatoes and tomato paste,trout,vinegar,walnuts,worcestershire sauce,yogurt

status: draft

source: foodb,flavor_bible

food_db_name: Horseradish

flavor_db_name_variants: horseradish

name_scientific: Armoracia rusticana

description: Horseradish (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.

itis_id: 23044

wikipedia_id: Horseradish

picture_file_name: 18.jpg

picture_content_type: image/jpeg

picture_file_size: 133514

picture_updated_at: 2012-04-20T09:33:47.000Z

legacy_id: 18

food_group: Herbs and Spices

food_subgroup: Spices

food_type: Type 1

created_at: 2011-02-09T00:37:15.000Z

updated_at: 2019-05-14T18:04:14.000Z

creator_id: null

updater_id: null

export_to_afcdb: false

category: specific

ncbi_taxonomy_id: 3704

export_to_foodb: true

public_id: FOOD00018