The Hungarian horseradish crop is sufficient to serve more than half of the European market.

Horseradish is grown on almost 1,250 hectares in Hungary, and the annual harvest is around 10-11 thousand tons, a significant part of which is exported. Hungarian horseradish is primarily sold on the markets of the United Kingdom and the Czech Republic, typically in fresh, unprocessed form.

Although most consumers during the Easter period are looking for the grated version, the food industry also likes to use it for pickled and vinegar-preserved preparations (cucumbers, cabbage, beets, mixed vegetables, peppers, horseradish, etc.) – they explained.

The characteristic pungent taste of horseradish is caused by the butylthiocyanate and allyl isothiocyanate in its roots. These compounds are very similar to the active ingredient in mustard oil, and act on the mucous membranes and lacrimal glands. Freshly grated horseradish is extremely healthy, high in vitamin C; it has a bactericidal and antiviral effect, they added.