Few Words on Horseradish Many people love their hot wings. They brag about eating jalapeños right out of the jar. Others like to drench their eggs with Tabasco. I am a representative of each of those examples. I simply love hot food and there is a sound, biological reason for this. I am different in that my true live lies in horseradish. Horseradish holds a special place in my heart because it was the very first spicy food I ever tasted. I remember it well becaue I tasted it by accident. My grandfather could take the condiment intravenously. He didn't bother mixing the horseradish in with any sauces or dressings. He liked it raw which was the way I was introduced to it as I took a bite of his cracker. Yes, grandpap liked to eat raw horseradish on crackers. I should say that he likes to eat raw horseradish on crackers because he still does so today. This may attribute to his long life. He swears by it. Grandpap knows his stuff. He has been around for eighty four years. He has been around, surviving two tours of duty and a plethora of shrapnel. He attributes his good health to horseradish. Although my first instinct is to shrug his conjecture off as fluff, I can't help but remember that first taste of horseradish that led me to a life long love of spice. The sensation on the tongue was numbing while my sinuses were sent with a surge of clean, clear air that I had never experienced before. I could say that it was my first deep nasal breath. There is something cleansing about horseradish. If you take a good bite of the root when it is raw you will understand. Finding it in the raw form is not very easy. In fact, you may think that you are eating raw horseradish when you are not. The stuff on the shelves is preserved with vinegar and salt. It really is not pure. There is a good reason for this. Horseradish does not have a long shelf life. If you buy it fresh then you need to freeze it. This will keep the root relatively fresh for six months. However, it will lose its kick and freezing is not recommended by the hardcore horseradish lovers. If it starts to turn brown, toss it. You may wonder what biological reason pulls me to the spicy root. It isn't necessarily heredity, though I can't argue against it. The biological reason lies in endorphins. These natural painkillers are sent loose on the brain when you eat spicy foods. Read also:Stock Recipes  Baerbadian Cake Recipe Turkey - Eggplant Imsakaa Recipe  Roast Duck with Port-Garlic Sauce Recipe Duck and Roasted Walnut Salad Recipe Boiled Collar Of Bacon With Creamy Mustard Sauce Recipe