8oz bag - will keep 1-2 weeks when stored in a plastic bag with a damp paper towel in the crisper drawer of the refrigerator

Horseradish root has a sweet flavour, and when crushed or ground, a hot and pungent flavour emerges from volatile oils that create a mustard-like heat. Best suited for raw applications as prolonged periods of heat can reduce the pungent flavour and is most commonly found in fresh, dried, or powdered form. The root is predominately used as a condiment and is lightly grated, minced, or shaved and mixed with vinegar for use in sauces, dressings, soups, salads, bloody marys, and baked beans. Horseradish is also made into a sauce with sour cream or mayonnaise and is layered in sandwiches, blended into devilled eggs, or spread over roasts, prime rib, and steak.