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Horseradish flakes

Dried Horseradish is a main traditional bitter ingredient. Horseradish makes a very pungent sauce when grated and mixed with vinegar, and is used as a sauce to flavor all sorts of meats and salads, salad dressings.

Horseradish flakes – How to make

  1. Horseradish flakes are made from sound, mature, good quality Chinese Dehydrated horseradish   that has been sorted, peeled, washed, sliced, dried in our production facilities.
  2. And the dehydrated horseradish flakes need to do pesticide residues. At the same time, all of the products have to pass over metal detectors to remove metallic contamination.

How to use Horseradish flakes

Dried Horseradish is a main traditional bitter ingredient. Horseradish makes a very pungent sauce when grated and mixed with vinegar, and is used as a sauce to flavor all sorts of meats and salads, salad dressings.

What part of horseradish to cut into Horseradish flakes.

We choose the main root for raw material. Perfect quality dehydrated horseradish flakes are made of the Main root.  For the side-root is very little and smaller. Most customers comes from Russia always choose main root flakes.  If you need a different size, please contact us.

 Name Dehydrated horseradish flakes
 Color Natural white or yellowish
 Thickness 2-3mm, 3-4mm, 5mm or as requirement
 Flavor Typical of Horseradish
 Material  Pure natural horseradish (non GMO)
 Moisture 6% max
 SO2 30ppm max
 Ash 3.30% max
 Mould and Yeast 100cfu/g max
 Standard Plate Count 300,000cfu/g max
 Total Coliforms 100mpn/g
 E.Coli 3mpn/g
 Salmonella Negative/25g
 Shelf life 2 years

Packing and Delivery

  1. Inner packing: Aluminum foil bag * 2 (12.5kg/bag)
  2. Outer packing: 25KG carton or 50LB Paper Kraft Bag
  3. Loading: 11.0MT/20’FCL
  4. Delivery time: within 15-30 working days after get the deposit.
Horseradish flakes garlicspices.com
Horseradish flakes garlicspices.com

Dried horseradish flakes can be used by rehydrating them in warm water for about 15-20 minutes, then adding them to sauces, dressings, and marinades for a spicy kick. You can also grind the flakes into a powder to sprinkle over meats, vegetables, or into soups and stews. Adjust the amount based on your desired level of heat and flavor.

Yes, horseradish can be dehydrated. To do so, first peel and grate the fresh horseradish root. Spread the grated horseradish evenly on dehydrator trays or baking sheets and dry at 125°F (52°C) for 6-10 hours, or until completely dry and brittle. Store the dehydrated horseradish in an airtight container in a cool, dark place for long-term use. Dehydrated horseradish can be rehydrated in water or ground into powder for use in various recipes.

To reconstitute dried horseradish, soak the desired amount in warm water for 15-20 minutes until softened. Drain excess water and use the rehydrated horseradish in sauces, dressings, or recipes where fresh horseradish flavor is desired. Adjust the amount to achieve the desired level of spiciness in your dish.

Vinegar is added to horseradish to stabilize its flavor and prevent it from oxidizing and losing its pungency. It also helps to preserve the horseradish, maintaining its sharp and spicy taste over time. Additionally, vinegar enhances the overall flavor profile, adding a tangy and acidic note that complements the intense heat of horseradish. This combination makes horseradish with vinegar a popular condiment for various dishes.

Glyphosate is a chemical that effectively kills horseradish plants. It is a broad-spectrum herbicide commonly used to control weeds, including perennial weeds like horseradish. Glyphosate works by inhibiting an enzyme essential for plant growth, eventually causing the plant to die off.

Horseradish is generally safe for kidneys when consumed in normal amounts as part of a balanced diet. However, excessive intake of concentrated forms may potentially irritate the kidneys. It’s wise to consume horseradish in moderation, especially if you have kidney issues, and consult with a healthcare provider if you have concerns.

Horseradish may temporarily raise blood pressure due to its spicy nature, but this effect is typically mild and short-lived. Moderation in consumption is advisable, especially for those with hypertension concerns.

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