How to Dry Horseradish Into Powder

The pungent root of the horseradish plant is a culinary favorite that adds a punch of spice to many dishes. The spiciness isn't released until it is ground or grated, which crushes the root's cells and releases its oils. Although it is best fresh, a convenient way to store extra amounts of horseradish is by drying and grinding the root into a spicy powder. Horseradish is high in vitamin C and adds only two calories per teaspoon, which makes for guilt-free seasoning.

Things You'll Need

  • Fresh horseradish
  • Scrub brush
  • Peeler or paring knife
  • Dehydrator
  • Large grater
  • Food processor or blender
  • Rubber gloves
  • Water
  • Vinegar or sour cream

Instructions

  1. Wash horseradish root with a scrub brush then peel off leaves and skin.

  2. Grate the root wearing rubber gloves in a well-ventilated room, then place in the dehydrator at 130 to 140 degrees until dry. The process can take from four to ten hours.

  3. Create powder by running dried horseradish through a food processor or blender.

  4. Rehydrate powder before use by mixing with water, then adding one-quarter cup vinegar. For a less intense flavor, use sour cream instead of vinegar.

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