In the U.S. an estimated 24 million pounds of horseradish roots are ground and processed annually to produce approximately 6 million gallons of prepared horseradish -- enough to generally season sandwiches to reach 12 times around the world.
	The "hotness" from horseradish comes from isothiocyanate, a volatile compound that, when oxidized by air and saliva, generates the "heat" that some people claim clears out their sinuses.
	Horseradish dates back 3,000 years and has been used as an aphrodisiac, a treatment for tuberculosis, a rub for low back pain, a bitter herb for Passover and an accompaniment for corned beef, chicken and seafood.
	Horseradish is a hardy perennial member of the Cruciferae or mustard family and is harvested in the spring and fall. Its cousins are kale, cauliflower, Brussel sprouts and the radish.
	One tablespoon of horseradish has only six calories and no-fat. The National Heart, Lung, and Blood Institute recommends horseradish as part of a healthy, low-fat diet because of its fat-free, high-flavor qualities.