4 Spicy Substitutes for Horseradish

On the side of prime rib or in a tidy to-go sushi box, horseradish is a seriously bold, sinus-clearing flavor that brings the heat from a warming burn rather than the sharp heat we know from chiles. In the mood for something fiery but fresh out of horseradish? Discover the substitutes that make it easy to experience the heat without leaving the comfort of home.

What Does Horseradish Taste Like and How Is It Used?

Horseradish is sold fresh as the root but more commonly mashed into a boldly zesty paste called prepared horseradish or horseradish paste, with the addition of a small amount of vinegar and salt. This is sometimes confused with horseradish sauce, which is usually horseradish paste mixed with mayonnaise and sometimes sour cream.

Horseradish is generally used raw, as cooking it can diminish its signature bite. You'll find it often paired with beef, in sauces alongside large cuts, as well as in sandwiches and salads. Though, it's equally delicious paired with other meats and roasted veggies, especially starchy ones like potatoes. Horseradish can bring some zing to dressings and marinades as well.

Get the recipe: Deviled Eggs with Horseradish

Best Horseradish Substitutes

Wasabi Root

Horseradish and true wasabi are both in the Brassica family, but technically, horseradish is a root while wasabi is a rhizome. Horseradish has more of a warm burn, while wasabi has a cleaner heat with a slightly "green" vegetal flavor. Wasabi root is best substituted for fresh horseradish root as it can't mimic the texture of prepared horseradish or horseradish sauce. Since their heat is comparable, wasabi root can be used in equal amounts to horseradish root.

Wasabi Paste

Surprisingly, most of the green wasabi paste available to us in the grocery store is actually made primarily of horseradish. Because of this, wasabi paste is the perfect swap for both fresh and prepared horseradish. Wasabi paste is usually saltier than prepared horseradish paste or sauce, so season lightly and taste before adding the usual amount of salt. To be safe, start with half the amount that's called for in a recipe and work up from there.

Daikon or Black Radish

Both black and daikon radish have a similar burning heat to horseradish, albeit much less intense. Most of their heat is concentrated in the skin, whereas horseradish root is intense and powerful all the way through. Daikon and black radish are great swaps for fresh, raw grated horseradish, though they aren't as fiery and will yield a milder, juicier end product. Because of this, use twice as much daikon or radish as horseradish, though it will still be milder than horseradish.

Chinese Hot Mustard

If you've ever dipped char siu or even an eggroll into this delicious yellow condiment, you know it packs a wallop. Most Chinese hot mustard gets its heat simply from ground mustard seeds, but some brands also include horseradish to amplify that burn. This is a perfect swap for prepared horseradish and horseradish paste since mustard has a similar texture. Recipes like deviled eggs are a great place to try this 1:1 swap since they already call for mustard.

Related:

• What Is Ginger and How Do I Use It?
• How to Make Homemade Sushi
• What Are the Different Types of Sushi?