It is the volatile mustard-like oil in horseradish that brings tears to the eyes and heat to the tongue. Like mustard, the heat and fumes begin to rapidly deteriorate once the horseradish is cut or grated and exposed to air. Heat eliminates both aroma and zing which is why true horseradish afficionados prefer horseradish raw and freshly grated.
More About Horseradish and Horseradish Recipes:• What is horseradish and why is it hot? FAQ
• Horseradish Cooking Tips and Measures
• Horseradish Selection and Storage
• Horseradish History
• Horseradish Recipes
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