Most people haven't seen a complete horseradish and know of it only in its jarred form.
What is it? A plant used primarily for its pungent root, which is grated and served as a condiment. Although most people describe the horseradish's strength as 'burning', it's not the same lingering heat you get from raw chillies. Instead, when grated or cut, the plant's volatile oil dissipates and the fumes can sting the sinuses.
What to look for? Fresh horseradish root is sometimes available in upmarket food shops. The pale brown skin is slightly rough; when peeled, the flesh is pale off-white. The root should be firm.
How is it available? Primarily in prepared sauces. Wasabi pastes and powders are also usually made
of horseradish (tinted green), rather than wasabi root, which is more expensive and harder to grow.
What else? The pungency of the fresh root can be preserved by mixing it with vinegar. When grating the root, work in a well-ventilated place, avert your face and try to avoid breathing in the fumes.