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Need Horseradish Help!

  • b

I like to use horseradish that is extra hot in my recipes. I've had trouble finding good brands that really deliver that extra hot, sinus-clearing flavor. Even some I've tried that are labeled "Extra Hot" have been disappointing such as Noyo Harbor Reserve and another I can't remember the name of. So far the only one that was really good was Beaver brand, but I can't always get it at every market. Does anybody have any recommendations for really good Extra Hot bottled horseradish? Thanks! PS I've even tried grating my own fresh horseradish, but for some reason it gave me a belly ache, so I don't feel like trying that again (plus, it wasn't super hot anyway).

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  1. Horseradish loses its kick as it sits on the shelf. Find a local restaurant supply house that turns the stuff over quickly. I buy the Beaver stuff (it is great) by the gallon --about $10--and split it with other devotees. If I have more than I need in my cut, I put it in plastic bags and freeze it. Usually I have a dozen "individual servings" in the freezer--this prevents thawing and re-freezing, of course.

    Anyway, check with a restaurant that has really good, "where are my eyeballs" horseradish and ask where they get it.

    2 Replies
    1. re: Hazelhurst

      Thanks! I guess I'll just stick with the Beaver stuff and freeze it when I find it. Do you recommend a good restaurant supply place to purchase it at?

      1. re: babyfork

        I'm on the other side of the Mississippi from you so you'll need someone else. My best guess would be to find a seafood joint that has clams and oysters & such. Ask them where they get their stuff. If the supplier won't sell directly to you, ask the restaurant to sell you some, You will be amazed at the difference

    2. If color isn't an issue, you could always add a little wasabi to the mix.

      1 Reply
      1. re: Tom Hilton

        That's exactly what I did last night!! It was OK for what I happened to be making (a dip for artichokes), but that isn't always going to work. (I don't want to have to add wasabi to my cocktail sauce)

      2. The only good bottled horseradish is really fresh refrigerated horseradish like Silver Spring or Tule Lake (I like Silver Spring the best.) This is available in the refrigerated section of the supermarket -- sometimes near the smoked fish, sometimes near the pickles. Make sure you don't buy the creamed style -- that is much milder than the straight stuff. These bottles are dated, so you can see how fresh they are -- often (but not always) the freshest ones are in the rear of the case.

        Also, some Jewish delis grind and sell their own horseradish -- Shenson's (no longer there) used to make the best.

        3 Replies
        1. re: Nancy Berry

          Yeah, I always bought the refrigerated stuff when I lived in NJ. I tried that here, but found the Tule Lake stuff very mild even though I bought their extra hot version. Maybe I got an old bottle.

          1. re: babyfork

            Nancy's reference to Shenson's (RIP) fresh-ground horseradish brings up another idea: what about just buying fresh and grating it yourself? Or have you tried that?

          2. re: Nancy Berry

            Yeah, I always bought the refrigerated stuff when I lived in NJ. I tried that here, but found the Tule Lake stuff very mild even though I bought their extra hot version. Maybe I got an old bottle.

          3. The only good bottled horseradish is really fresh refrigerated horseradish like Silver Spring or Tule Lake (I like Silver Spring the best.) This is available in the refrigerated section of the supermarket -- sometimes near the smoked fish, sometimes near the pickles. Make sure you don't buy the creamed style -- that is much milder than the straight stuff. These bottles are dated, so you can see how fresh they are -- often (but not always) the freshest ones are in the rear of the case.

            Also, some Jewish delis grind and sell their own horseradish -- Shenson's (no longer there) used to make the best.

            1. In a similar vein, where can I find fresh wasabi root (not powder)? I'm trying to recreate a apple-wasabi sorbet from Masa's,and the recipe called for 1 tsp. of freshly grated wasabi. Would the supermarkets in Japantown sell it? thanks!

              2 Replies
              1. re: dixieday

                i've seen it in the tiny supermarkets in SF japantown. it's expensive though.