Wasabi Paste and Uses for Horseradish

My first experience with horseradish was probably as a child. I had an older sister who loved hot foods. So, horseradish was high on her favored condiment list. When I was small, she let me try a spoonful of horseradish. It was hot enough to sting the tongue and the vapors sometimes takes your breath away.

Now, we have friends and family who pursue the same type of fun

Horseradish grows. It is a plant. We eat the root. The root is dug in optimum conditions. Usually, the rule is dig in months with no "R" in the spelling. Like not A"p"ril, but May, June, July, August.

Horseradish has a natural vapor. It will irritate your eyes and make tears. When you "make horseradish" the roots are peeled like a carrot and cut fine using a blender or a food processor. Then a bit of salt and vinegar is added and then you eat it on a saltine cracker.

I have had good horseradish. The kind that it's white and clean and the vinegar just makes the flavor light up your tongue. Most of the time it was aggressive, but tasty.

However, one year a friend found some that was mixed with mustard oil, producing a burn and vapor that was strong enough that if you dipped a toothpick in the jar and waved it in front of your nose, the vapor would cause your head to snap backwards.

We had some egg rolls today that we were offered Wasabi paste to smear on them.

Wasabi paste is the green stuff you see at sushi bars. Mostly, it's horseradish that was dehydrated and then rehydrated with an oil, and some sugar and some green food coloring.

Things I like to mix with horseradish.

Ketchup and horseradish is used to dip cocktail shrimp in.

Miracle Whip and horseradish makes a great " horsey sauce!"

Mustard and horseradish makes mustard with a kick.

Back in the day, it wasn't unusual to have horseradish, some crackers, and a bottle of champagne to wash it down the throat.

As s person ages, it becomes harder to consume without getting heartburn or gut rot.