Horseradish is a plant with a thick, knobby root that tastes incredibly sharp and spicy when grated or ground up. The root looks pale and ordinary on the outside, like a gnarled white carrot, but when you cut into it and breathe in, the fumes can make your eyes water and your nose burn. That intense, sinus-clearing heat is what makes horseradish special.

People have been growing horseradish for thousands of years, using it as both food and medicine. The root contains oils that create that famous burning sensation, which is different from the heat of hot peppers. Pepper heat stays on your tongue, but horseradish heat shoots straight up into your nose and sinuses, then disappears quickly.

Cooks use prepared horseradish (the grated root mixed with vinegar) as a condiment for roast beef, in cocktail sauce for shrimp, or mixed into mashed potatoes. It adds bold flavor without making food taste hot for long. The plant grows easily in gardens, sometimes too easily: once you plant horseradish, it spreads enthusiastically and can be hard to get rid of. Wasabi, the green paste served with sushi, is a relative of horseradish and creates a similar nose-tingling sensation.