Hot Essential Oils

• Ground horseradish roots are the main ingredient in homemade and commercially prepared horseradish products. The grinding process produces an enzymatic reaction that releases volatile oils responsible for giving horseradish its hot reputation. Vinegar halts the enzymatic reaction and once added to the ground roots, stabilizes the degree of heat. The longer you wait to add the vinegar, the hotter the final product. Waiting approximately three minutes after grinding to add the vinegar yields a hotter than hot horseradish.

Keeping It Hot

• As soon as the ground roots are exposed to air, the oils begin to lose potency. Stored in an airtight, glass container inside the refrigerator, the horseradish keeps its heat for approximately four to six weeks. For freezer storage, leave room for expansion -- about a half inch of headroom between the horseradish and the jar’s lid -- and it will keep for approximately six months before the heat and the quality of the product begin to diminish.

Beat the Heat

• Take precautions when grinding horseradish roots. The pungency of the essential oils should not be underestimated, irritating the eyes and nasal passages more than a raw onion does. In fact, it is not uncommon for who make horseradish to wear a gas mask to curb the fumes while grinding the roots. At the least, an open window aids in air circulation and dissipation of the fumes.

How It’s Done

• Cut down on the potency of the roots by grinding them in a blender after dicing. Fill the blender half full with horseradish roots and cover with cold water and a few ice cubes. Close the lid and blend, adding more cold water if necessary to reach the desired consistency. A few tablespoons of white vinegar added after blending controls the heat. Add the contents of the blender jar to a glass container with tight lid and pop it in the refrigerator.