The horseradish is used as a base in a wide variety of sauces. In the Middle Ages, root and foliage of the plant used extensively for therapeutic purposes, while the root was added as a seasoning for meat and fish in countries like Germany, Scandinavia and Great Britain.
Rich in vitamins B, C and carotene (provitamin A), and minerals such as iron, potassium, magnesium and calcium.
It is the main ingredient for the famous sauce horseradish. However, aside from the spiciness of the horseradish contribute to the maintenance of meat and fish thanks to bacteriostatic and antiseptic properties. In Japan, horseradish has progressively replace the plant gouasampi the namesake sauce because of its rarity in nature.