Re: [CH] WHAT MAKES HORSERADISH HOT?
Mark Barringer (mdogdrum@earthlink.net)
Sat, 2 Jun 2001 16:33:40 -0400
----- Original Message -----
From: "Art Pierce" <pierces@cruzio.com>
To: "CHILEHEADS" <chile-heads@globalgarden.com>
Sent: Saturday, June 02, 2001 4:16 PM
Subject: Re: [CH] WHAT MAKES HORSERADISH HOT?
> >Date: Sat, 2 Jun 2001 00:10:54 -0400
> >From: "Mark Barringer" <mdogdrum@earthlink.net>
> >Subject: [CH] WHAT MAKES HORSERADDISH HOT?
> >
> >I have a fondness for a local horseradish producer called Brede's.
> >This company has produced the stuff here in Detroit for years. Why is
this
> >stuff so sinus clearing when you first open it? Why does it mellow with
> >age, unlike some salsas and hot sauces. Are there capsaicinoids in
> >horseradish?
>
> Mark,
>
> NO, what hot is a few of the many mustard oils (isothiocyanates) in lots
of different plants.
> In horseradish, the main two are allyl isothiocyanate & 2-phenethyl
isothiocyanate.
> Many isothiocyanates have cancer-preventing & inhibiting properties.
>
> >Any answers are greatly appreciated. And, by the way, Brede's
> >beet horseradish rocks!
>
> For further info, take a look at the Gold's, Litehouse & Morehouse site:
> http://www.horseradish.org/homepage.html
> http://www.horseradish.org/search.html
>
> Art
>
Thanks Art. This was most informative. Just another way to heat things up.