There are numerous myths and interesting questions about the spiciest root in Styria. Why does the wonder-root make us cry? What is the best way to grow horseradish and how can I identify genuine Styrian horseradish?
Ask us your questions - the horseradish experts from SteirerKren are happy to provide answers.
Unfortunately this is not yet possible. It is possible to measure the quantity of isothiocyanate, the chemical compound that is formed by the enzyme myrosinase from the glucosinolate “myrosinase” after the grating process and is then described by us as “horseradish spiciness”. But it has not so far been possible to explain under what circumstances we perceive horseradish as spicy.