Why it Works: Condiment with Kick
Typically horseradish is available whole, as a large root, or as prepared horseradish. To make prepared horseradish, the root is peeled and ground, crushing its cells and starting the chemical reaction that produces its infamous sinus-clearing chemicals. Vinegar is then added to the horseradish paste; the faster the vinegar is added, the less hot the horseradish will be because vinegar calms and stabilizes the chemical reaction. As horseradish sits, the pungent chemicals breakdown and lose their punch. Therefore, it is best to use refrigerated prepared horseradish within four to six months.