Substitute for Horseradish

Horseradish is a popular condiment that is often used to add flavor to dishes like roast beef or prime rib. However, there are many other flavorful and delicious alternatives to horseradish that can be used in your cooking!

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In this blog post, we will explore 8 different alternatives to horseradish that you may not have tried before. We will also provide some recipes where you can use these ingredients.

What is horseradish?

Horseradish is a root vegetable that is commonly used as a condiment or seasoning. It has a strong, pungent flavor that is often described as “spicy” or “peppery”. Horseradish is usually grated or ground into a paste, which can then be added to dishes.

Horseradish is a popular ingredient in many different cuisines, including American, British, German, Jewish, and Asian. It is often used to add flavor to meats, fish, vegetables, and sauces.

Why use an alternative to horseradish?

There are several reasons why you might want to use an alternative to horseradish. Perhaps you don’t like the strong flavor of horseradish, or you may be looking for a milder option. You might also be allergic to horseradish or unable to find it at your local grocery store.

Substitutes for Horseradish

Whatever the reason, there are plenty of delicious alternatives to horseradish that you can try in your cooking. Here are  five of our favorite substitutions for the common ingredient:

  1. Wasabi

Wasabi is a spicy Japanese condiment that is made from the root of the wasabia japonica plant. It has a strong, pungent flavor that is perfect for adding spice to dishes like sushi or ramen noodles. If you are looking for an alternative to horseradish that packs a punch and a spicy kick, then wasabi is the perfect ingredient for you!

Did you know that horseradish is almost always used in storebought wasabi?!?! This means they have a similar taste, making it one of the best substitutes to use in your recipes. Just keep in mind that you should use this in small amounts since it packs such a punch of flavor.

Wasabi can be difficult to find in grocery stores, but it is available online.

Here is a recipe for spicy salmon sushi that uses wasabi:


-Salmon fillets (skinless, about ¾ pound)

-Sushi rice (makes about ⅓ cup uncooked rice)

-Water (for cooking sushi rice)

-White vinegar (or unseasoned rice vinegar)



-Ground wasabi (or wasabi paste)



-To make sushi rice, rinse the rice in a fine-mesh strainer until the water runs clear.

-In a medium saucepan, bring ⅓ cup of water to a boil. Stir in the rinsed rice and let it cook for about 18 minutes, or until it is tender.

-Remove the rice from the heat and stir in vinegar, sugar, and salt to taste. Allow the rice to cool to room temperature.

-Cut salmon fillets into ¼-inch thick slices.

-To assemble sushi, place a piece of salmon on a slice of nori (dried seaweed).

-Top with a small amount of sushi rice and spread evenly.

-Apply a thin layer of wasabi to the top of the sushi rice.

-Roll the sushi up tightly using your fingers to moisten the edges of the nori if needed.

-Cut into six pieces and serve immediately.


  1. Ginger

Ginger is another great alternative to use in place of horseradish. It is a root that is often used in Asian cuisine, and it has a fiery taste that can add spice to any dish. If you want to add some heat to your meal without using horseradish, then ginger is a great option!

You can find ginger in the spice aisle of your grocery store.

Here is a recipe for Spicy Ginger Shrimp that uses ginger:



-Shrimp (peeled and deveined, about ¾ pound)


-Ground ginger

-Garlic powder


-Black pepper

-Soy sauce 

-Vegetable oil

-Green onions (thinly sliced, for garnish)

-Fresh ginger (peeled and julienned, for garnish)



-In a bowl or large resealable bag, combine shrimp, cornstarch, ground ginger, garlic powder, salt and pepper.

-Add soy sauce to taste, and mix well to coat shrimp.

-In a large skillet or wok over medium high heat, add vegetable oil. When hot, add the shrimp in one layer and cook for about two minutes per side, or until opaque.

-Remove from heat and garnish with green onions and fresh ginger, if desired. Serve immediately.


  1. Mustard

Mustard is a common condiment that is made from the seeds of the mustard plant. It has a sharp, tangy flavor that can add zest to any dish. If you are looking for an alternative to horseradish that is milder, then mustard is a great option!

In addition, honey mustard or dijon mustard would be other mild options. You could also use spicy brown mustard if you like the idea of using regular mustard but want a little kick of spicy flavor.

You can find mustard in the condiment aisle of your grocery store.

Here is a recipe for a creamy mustard sauce that uses mustard:



-Mustard (smooth or Dijon)

-Heavy cream

-Lemon juice

-Garlic powder


-Black pepper



-In a small bowl, whisk together mustard, heavy cream, lemon juice, garlic powder, and salt and pepper to taste.

-Store in a covered container in the fridge until ready to use.

-Serve over chicken, fish or vegetables.

Note: This sauce can also be made using sour cream or yogurt instead of heavy cream.


  1. Sauerkraut

Sauerkraut is a German dish that is made from fermented cabbage. It can be eaten as a side dish or used as an ingredient in other dishes. It has a sour, tangy flavor that can add zing to any dish. If you are looking for an alternative to horseradish that is milder, then sauerkraut may be the perfect ingredient for you!

Sauerkraut is typically found in the deli section or international aisle of your grocery store.

Here is a recipe for sauerkraut and sausage skillet that uses sauerkraut:



-Smoked sausage (about ¾ pound)

-Potatoes (diced, about ¼ pound)

-Sauerkraut (drained, about ½ cup)

-Onion (diced, about ¼ cup)


-Garlic powder




-In a large skillet over medium heat, add sausage and potatoes. Cook for about six minutes, or until potatoes are slightly browned.

-Add sauerkraut, onion and butter. Cook for an additional six minutes, or until onions are softened.

-Sprinkle with garlic powder and salt to taste. Serve immediately.


  1. Black Radish

Black radish is a relative of the horseradish plant and has a similar, but milder flavor. Black radishes can be eaten raw or cooked and is often used in salads, soups, or stews.  It tastes a little like a cross between horseradish and a turnip. It has a sharp, peppery flavor that is a little less intense than horseradish.

You can find black radish in the produce section of your grocery store.

Here is a recipe for roasted vegetables with black radish that uses black radish:



-Butternut squash (peeled and diced, about ¾ pound)

-Carrots ( peeled and diced, about ½ cup)

-Parsnips (peeled and diced, about ½ cup)

-Black radish (diced, about ¼ cup)

-Olive oil

-Garlic powder


-Black pepper



-Preheat oven to 375 degrees F.

-In a large bowl, mix together butternut squash, carrots, parsnips and black radish.

-Drizzle with olive oil and sprinkle with garlic powder, salt and pepper to taste. Toss to coat.

-Spread vegetables on a baking sheet in one layer. Roast for about 25 minutes, or until tender. Serve immediately.

  1. Cayenne Pepper

Cayenne pepper is a type of chili pepper that can range from mild to extremely hot. It has a bright red color and is often used in Mexican, Indian and Asian cooking. The heat of cayenne pepper can be balanced out by adding other ingredients like citrus juice, honey, olive oil or cream.

Cayenne pepper can be eaten raw, dried or added to recipes as a seasoning. When used as a substitute for horseradish in a recipe, it adds flavor and spice without being too overbearing, making it on one fo the best horseradish substitutes.

The spice level of cayenne pepper can be adjusted depending on preference, making it an ideal alternative to horseradish sauce.

It can be found in the spice aisle of most grocery stores. Cayenne pepper is typically sold as dried flakes or ground powder and comes in various levels of heat depending on the type.

You can also find prepared sauces that contain cayenne pepper in stores. If looking for something to replace a horseradish sauce, not just the horseradish root in a recipe, I would look for one of the sauces and it would be a great substitute.

The main ingredient for preparing cayenne pepper is chili peppers, which can be either fresh or dried. If using fresh, the chili must first be de-seeded and chopped before adding it to a blender or food processor.

For dried peppers, they can be either crushed into flakes or ground into powder depending on your preference.



To make the cayenne pepper, add the chopped or crushed chili to a pan with some oil over medium heat and cook until lightly browned.

The mixture should then be placed in a blender and blended until smooth.

Once blended, store in an airtight container for up to several months.

If using the cayenne pepper powder, simply mix it into a dish such as chili or soup to add heat and flavor.

For dishes calling for extra heat, adding more cayenne pepper is a great way to get that desired spicy kick with minimal effort!

Enjoy your homemade cayenne pepper and experiment with different recipes!

  1. Gochuchang

Gochuchang is a type of pepper. You can chop it up, or crush it into flakes or powder. You can add it to different dishes to make them spicy, so it would be a good substitute for horseradish.

Gochuchang can be found in most Asian grocery stores, specialty food stores and online retailers.

When shopping for gochuchang, look for a variety that is labeled “hot” or “spicy” for more of a kick.

To use it in cooking, you can stir-fry it with vegetables or meat, add it to soups or stews, or use it as a dipping sauce.

  1. Sriracha

Sriracha is a type of chili pepper sauce that originated in Thailand. It is made from chili peppers, vinegar, sugar, garlic and salt.

The sauce is typically used as a condiment and would be a good horseradish substitute.

You can buy sriracha sauce at your local grocery store in the condiment aisle usually. It’s similar in consistency to horseradish sauce and would be a good alternative in any recipe if you are looking for something to bring some heat and unique flavor.

These are just a few ideas for alternatives to horseradish. Give them a try the next time you are looking for a little extra flavor in your dish!

What do you think is the best option to use as a substitute for horseradish?

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