grated horseradish

Hungry for Horseradish

Mark Masker Other Spicy Ingredients Leave a Comment

Story and Photos by Sharon Hudgins Humble horseradish has become a hot seasoning among trendy cooks in America. But in the Old World it’s old hat—an ingredient that’s traditionally been used to spike up bland dishes long before Columbus brought the first chile pepper seeds back to Europe. Horseradish, both wild and cultivated, grows in many parts of the world. …

Mayan Sea Salt

White Gold: Rediscovering the Allure of Sea Salt

Kelli Bergthold Other Spicy Ingredients Leave a Comment

By Kelli Bergthold Food photos by Wes Naman Recipes in this article: Mayan Citrus SaladMayan CevicheBean Soup with PorkVegetarian Raise-the-Dead Chili Recently, I have acquired a new addiction. It’s a fine white powder that human beings have been fighting over for thousands of years. The Mayans called it White Gold, but today, we call it salt. Salt has long been …

The Buzz: Killer Bee Mustards and Butters

Lois Manno Other Spicy Ingredients Leave a Comment

By Molly S. Wales This is part of the cover design for Reed Booth’s book about his experiences with Africanized bees. You know you’re going to like a guy when, asked how he got started in the honey business, he answers, “I started keeping bees because I drink.” Reed Booth, otherwise known as the “Killer Bee Guy,” is a home-brewer and …

Horseradish: The Fire and the Delight

Dave DeWitt Other Spicy Ingredients Leave a Comment

By Tricia Grissom Recipes: Grilled Beef with Festive Salad DelightSea-Horse WhipHorseradish “Pate”Raz-Radish Spread Horseradish is not for the faint-hearted or sensitive-nosed. I learned this when I attended the International Horseradish Festival in Collinsville, Illinois last summer. The opening ceremony included a ritual tasting of raw horseradish by the organizers. Do not try this at home. On its own, horseradish is …

Spice Profile: Peppercorns

Fiery Foods Manager Other Spicy Ingredients Leave a Comment

Spice Profile: Peppercorns by Dave DeWitt History “Pepper,” wrote Plato, “is small in quantity and great in virtue.” First mentioned in Indian writings more than 3,000 years ago, it was beloved by the Greeks and was the spice favorite of ancient Rome. In fact, Roman officials saved the city from Visogoth attack in A.D. 408 by paying a tribute which …