1 lb and 2 lbs of Fresh Horseradish Roots (Sea Radish)

Can be eaten raw, pickled, or cooked

Often added as a condiment to sauces

Possesses a potent flavor, commonly described as hot, spicy, and peppery

Unlike hot peppers that burn the tongue, the intense spice of the horseradish is experienced through the nose and sinuses

Once exposed to air or heat, horseradish loses its pungency, darkens in color, and develops a bitter flavor