Selection: Fresh horseradish is available year-round, but most prevalent in late fall or winter, or early spring. It’s often sold in 2-inch pieces; a whole root can reach more than 20 inches long.

If you like your burgers with a little heat, there's a variety of toppings from around the world that can give you the spicy ...

While horseradish is an edible root, true wasabi is made from the plant’s rhizomelike stem. wasabi is a tricky herb to grow; it’s native to the banks of ice-cold mountain creeks with its roots ...

Horseradish might be a part of most cocktail sauce recipes, but that doesn't mean that it can't be substituted without sacrificing flavor and punch.

Wasabi — or wasabi substitute — has become as prevalent in flavorings as its Western cousin, horseradish. The two are closely related, both members of the cabbage or mustard family.

Horseradish, daikon and wasabi — the most popular of the hot radishes — share more than common cabbage cousins. They all contain allyl isothiocyanate (AITC), which stimulates our noses as well ...

Most wasabi that's served in restaurants or sold in stores is really horseradish that's colored green, and horseradish is a different plant entirely from wasabi. Foodies probably already knew this.

What is wasabi? Wasabi is a spicy, bright-green condiment paste that is frequently served alongside sushi. Also called Japanese horseradish, it's known for its instant kick and lingering flavor ...

We taste-tested it against powder-based horseradish wasabi paste, and the difference was remarkable. The Pacific Farms paste is similar in flavor and heat to fresh-grated wasabi root, Suen said.

The rule of thumb 'recipe' for wasabi happens to involve horseradish (typically European), in its powdered form, mixed in with hot mustard, sweeteners and that lush green food colouring. Mmmm.

You've probably never had real wasabi — no matter how much sushi you eat. The vast majority of wasabi consumed in America is simply a mix of horseradish, hot mustard, and green dye, according to ...