Horseradish powder concentrates the root's sharp, sinus-clearing heat into a stable, measured form. Mix one part powder with two to three parts water to make prepared horseradish, or incorporate dry into spice rubs, cocktail sauces, and dips. It's the backbone of a serious Bloody Mary seasoning and a key component in deviled eggs and creamy horseradish sauces. Potent and precise.
Horseradish powder
Armoracia rusticana ‚ horseradish ‚ is native to the steppe regions between the Caspian Sea and Finland, where it grows as a hardy perennial root. The volatile isothiocyanate oils that create its heat evaporate during cooking, which is why horseradish is always most powerful in raw or reconstituted applications.
The volatile fire of real horseradish root is preserved intact through careful dehydration, delivering sharp, controllable heat in dry form ‚ ready to reconstitute or use as-is wherever heat without liquid is the goal.
Reconstitute by mixing 1 part powder with 2-3 parts cold water ‚ let stand 10 minutes for full flavor development.Make cocktail sauce by adding 2 tablespoons to 1 cup ketchup ‚ adjust heat to preference.Blend with mustard powder and vinegar in equal parts for a sharp homemade horseradish mustard.
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