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Fresh horseradish is a gnarled, cream-colored root with a deceptively mild appearance that hides an explosive, nose-clearing heat. Once cut or grated, natural compounds release a sharp, pungent aroma and a fiery kick that jolts the palate—intense at first, then quickly fading into a clean, peppery finish. Its character is best preserved when freshly prepared, as the volatile oils lose potency over time.