Horseradish is a spicy root vegetable in the mustard family planted during the early spring or late fall. It has a strong biting flavor similar to wasabi and holds a lot of health benefits. It has been used medicinally all over the world for centuries. Horseradish fights cell damage, improves respiratory health, reduces inflammation and so many other benefits.
Because of its addicting taste, horseradish becomes challenging to find during its season as a result of high demand. If you happen to run out of it before your next trip to the grocery store, you are allergic to it and want an alternative that could provide similar benefits and tastes. Do not fret.
Below are some alternatives that could work properly.
Wasabi: Wasabi stands as the best substitute for horseradish as they share really similar flavor profile and belong to the same Brassica Family.
Most wasabi paste sold in grocery stores is a mixture of horseradish and green coloring so if you plan on serving wasabi cream sauce with roasted beef, the green shade will cook out of place although there are other recipes wasabi will be a perfect replacement for.
Another difference is that wasabi has a milder taste so you may have to use a little more than your horseradish recipe requires.
Brown mustard: Mustard makes a worthy substitute for horseradish as it is also a part of the same family. Brown mustard gets more of its flavor from the seeds of the plant, not from the root-like horseradish or the rhizome-like wasabi.
The high concentration of seeds also gives it a peppery flavor that is similar to the flavor profile of horseradish.
Brown mustard could be a better substitute for horseradish because they share similar color, unlike wasabi that is green-colored.
Black radishes: Black radish has a dark reddish-black colored skin and shares a similar shape, color, and size with beetroot. It has a white, crispy, and spicy flesh offering a hot flavor in the absence of horseradish.
There is also a color disadvantage when wanting to substitute horseradish for black radishes, this is the fact that most of the flavor and heat are in the skin so you will have to grate the entire vegetable to get it. However, the skin is very dark and you will be getting a dark color which isn’t the same color horseradish gives.
Fresh ginger: If you are trying to get the texture characteristic from an alternative, ginger is a better option to rely on. Its fibers are similar to that of horseradish.
Ginger is a rhizome like wasabi although it is often referred to as a root.
Fresh ginger has a unique flavor profile that is a mix of earthy, lemony, and peppery tastes. It isn’t as hot as horseradish so you may need more quantity when using it as an alternative.
Horseradish sauce: You can easily purchase horseradish sauce from a grocery store. It has horseradish as the main ingredient. You should note that processed and package products wouldn’t be as good as the actual and natural products.
As a replacement for the actual horseradish, you will have to use about 1.5 times the fresh quantity. This is done inorder to get a Similar effect or flavor.
Daikon: Daikon can be used in the absence of horseradish. In selective meals like soup or stew, It is a winter radish that has a mild and tangy flavor. A juicy texture that is a bit different from horseradish. It is also the least peppery of all the types of radishes.
Horseradish is a peculiar root vegetable with an amazing flavor profile. it is perfect in the preparation of salads, cocktail sauce, potato salad, sandwiches, dressings, and margaritas.
In the absence of it, wasabi should be your first choice. If you are working to avoid the green color then you should consider brown mustard as your first alternative.
It is also important for you to be mindful of the amount you’re using when incorporating this substitute, so you can still acquire a similar flavor.