Horseradish is a root commonly used as a spice. The root is native to southern Europe and western Asia but is now naturalized all over Europe and the United States. The root itself is a pale brown on the outside and off-white inside.
Horseradish is often used in relishes and spreads. It’s perhaps best known in the United States for its uses in British and Eastern European cooking: as an accompaniment to roast beef or gefilte fish. At Babbo, we often grate fresh horseradish on beet dishes and braised meats for a bright high note.