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Taste The Horseradish
By Rachel Lynn

Taste The Horseradish
By Rachel Lynn
Many are proud of their capability to consume spicy. They keep on blowing the trumpet about eating jalapeños out of the jar while some love to consume eggs with Tabasco. I am an epitome of above illustrated cases. Hot food eating is my passion and there is a genuine biological reason for it. I am unique because horseradish is my life.

Being the first spicy item that I ever tried horseradish has a very distinctive place in my heart. Here is a great garderning informational site http://www.verygreenthumb.com. It was by pure coincidence that I tasted it. My grandfather could even take it through his veins! He never even considered mixing the horseradish with any toppings or dressings. Raw was his way and I started by taking a bite of this spicy bomb.

He continues eating it so and this is why I say he likes to eat horseradish the raw way. This might the reason he has lived so long. He even vows by it. Grandpa definitely knows his stuff. He has lived for eighty four years now , has lived two tours of duty and plenty of shrapnel and he gives credit of his good health to horseradish.

My initial gut feeling tells me to ignore his conclusion as bluff, but

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I can never forget that the first bite of horseradish induced in me an everlasting love for spices. My tongue went numb and I could sense a gush of clean, clear air through my sinuses, an experience I never had before. It felt as if I had just breathed deep for the first time.

There is an inherent purifying element in horseradish. You will come to know when you have a good taste of it. But finding it in raw form is hard. You may believe that what you are eating is horseradish when in reality it might be something else. The horseradish that is available in stores is sealed with vinegar and salt and is definitely not its natural form.

The reason for this is that horseradish has a very short shelf life. You need to freeze it when you buy it. This helps in maintaining the root fresh for six months. But it will lose its spiciness, so staunch horseradish lovers do not advocate freezing. If browning sets in just toss it.

You may be speculating the factors that causes me to love the spicy root. It may not be genetic, though I can't fully ignore it. Endorphins could possibly be the biological reason. These are natural painkiller hormones that are injected on the brain when you consume spicy foods.

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