The horseradish is a thick, fleshy root. It has a very spicy and hot flavour, as if though it’s a ‘hot radish’. The taste becomes milder once the horseradish has been cooked. Adding vinegar also has the same effect. Horseradish is popular in the German and East European kitchens. It’s almost never eaten out of the hand, but usually added to dishes: often as an ingredient for fish dishes, stews, curries or desserts.