Horseradish used to be a common ingredient in Czech kitchens. It was grated over meat, added to spreads or mixed with apples and honey as a simple home remedy. Today, most people only take it as a spicy accompaniment to sausages.
In the spring, people often reach for various food supplements that promise faster fat burning or a miraculous start to metabolism. At the same time, one of the , which can naturally stimulate the metabolism, has been growing in gardens for generations. Horseradish used to be a common part of Czech cuisine and folk medicine. Today, most people use it only as a side dish to meat, while its effects are much broader.
For a video from The Pregnant Chef on how to grow proper horseradish, check out YouTube:
It is no coincidence that it is the substances that can trigger interesting metabolic processes in the body that are responsible for the sharp taste.
Why is horseradish so pungent?
Horseradish belongs to the same botanical family as mustard or wasabi. When grated, it releases mustard essential oils and isothiocyanates, which are responsible for its sharp taste and biological effects.
These substances are created by the breakdown of compounds called glucosinolates, which are activated precisely when plant cells are broken, i.e. when the root is grated, for example.
Research indicates that some of these substances can affect fat metabolism and the body’s energy expenditure. For example, allyl isothiocyanate has been associated with changes in lipid metabolism and body weight in experimental studies.
In layman’s terms, the pungent substances in horseradish can stimulate the metabolism much like other hot foods.
Helper for digestion and metabolism
However, horseradish has one more important property, it supports digestion. Spicy substances stimulate the production of gastric juices and help the body process even heavier foods better.
This is precisely why horseradish was traditionally served with fatty dishes. It helps with fat digestion and at the same time accelerates metabolic processes in the body.
In addition, it also contains a large amount of vitamin C, even more than some citrus fruits, and has an antibacterial effect.
An old homemade potion
In folk medicine, horseradish was used for colds, digestive problems and as support for infections. It has natural antibacterial and antiviral effects.
The root was traditionally grated fresh and served with apple, honey or sour cream. The combination of sweet taste and sharp horseradish creates an interesting combination, which also softens its pungency.
How to include it in the menu
Horseradish is the strongest fresh, because after grating it quickly loses some of its aromatic substances. Therefore, it is best to always prepare it just before serving.
It goes very well, for example, with roast meat, in spreads, salads and as part of vegetable dressings.
“It works very well in combination with apple or beetroot, which softens its pungency and at the same time creates an interesting sweet and sour taste,” says chef David Šlapák.
Horseradish spread recipe
Raw materials:
- 1 small root of fresh horseradish
- 150 g of cottage cheese
- 1 spoon of sour cream
- 1 small apple
- a pinch of salt
- a little lemon juice
Procedure:
Peel and finely grate the horseradish. Coarsely grate the apple. In a bowl, mix the cottage cheese with the sour cream, add the horseradish and the apple and lightly season with salt and lemon juice. Serve the spread with fresh bread or as a dip for vegetables.
Sometimes a simple root is enough
Modern menus are often looking for new food supplements and exotic ingredients. At the same time, some of the most interesting foods have literally been at our fingertips for generations.
Horseradish is just such an example. It is sharp, distinctive and at the same time full of substances that can support digestion and metabolism.
