Spreewald horseradish
Spreewald horseradish, pure and freshly grated. A classic with boiled beef and smoked fish.
- Freshly grated horseradish, pure and hot
- From the Spreewald growing region around Lübbenau
- A classic with boiled beef and smoked fish
- A base for your own creamed and apple variations
- Bold heat without additives
You will receive 14 enjoyment points
Inhalt: 100 Gramm
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Free shipping from 49 €
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Manufactured in Klingenberg am Main
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Free from additives
Spreewald horseradish, freshly grated horseradish from the Spreewald
Freshly grated horseradish from the Spreewald growing region around Lübbenau. Pure, robustly hot and without frills, just as it has long been served with boiled beef and smoked fish in the Spreewald villages. The fine grating gives an immediately present heat that tingles in the nose and brings freshness and bite to any dish.
How to use
A classic with boiled beef, smoked trout, salmon and roast beef. It seasons potato soup, belongs on any cold cuts and cheese board and gives dips and sauces a hot kick. Pure as a side or as a base for your own creamed horseradish and apple horseradish.
Important: After opening, keep refrigerated and the jar well sealed, then the heat stays for a long time. Serve horseradish cold or add it only at the end, as its heat fades quickly when heated.
Creamed horseradish in three steps
- Have whipped cream or crème fraîche ready.
- Fold in the horseradish to taste, about half the volume of the cream.
- Season with a little Luisenhaller deep salt, a pinch of sugar and a squeeze of lemon.
At a glance
- Freshly grated Spreewald horseradish, pure and hot
- From the Spreewald growing region around Lübbenau
- Bold heat, keeps for a long time when chilled
- Versatile with fish, meat, soups and snacks
- A base for your own creamed and apple horseradish variations
Goes well with
With boiled beef, our Luisenhaller deep salt and freshly ground black Tellicherry pepper are ideal. For smoked fish and fish dishes, our Fischgenuss fish spice rounds off the theme.
Frequently Asked Questions
What is Spreewald horseradish?
Freshly grated horseradish from the Spreewald growing region, an area south-east of Berlin known for its horseradish. It is pure and robustly hot, without aromatic additives.
Why does horseradish lose its heat when cooked?
The heat comes from volatile mustard oils that are heat-sensitive and fade when heated. So it is best to serve horseradish cold or add it only at the very end.
How do I make creamed horseradish from it?
Stir whipped cream or crème fraîche with horseradish and season with salt, a little sugar and lemon. That makes the heat milder and creamier.
How do I store horseradish?
After opening, keep it in the fridge and well sealed. That keeps the heat for a long time.
