Horseradish, ext.

After being chopped and exposed to the air, Horseradish, ext. produces a strong tear-inducing spicy aroma due to the action of enzymes. The smell is similar to that of mustard oil.

Horseradish, ext. is a spices, mostly used for canned fish and meat.

Extractives and their physically modified derivatives such as tinctures, concretes, absolutes, essential oils, oleoresins, terpenes, terpene-free fractions, distillates, residues, etc., obtained from Cochlearia armoracia, Cruciferae.