18 Red Hot Horseradish Substitutes That Will Send You To Mars

With just one taste of horseradish, you’re hit with a cornucopia of flavors: heat, a fiery sting, and a trace of sweetness (if you’re paying attention).

Horseradish, whether in sauce, grated, or powdered form, amps up the heat. If you like the chili feeling (without the heat), this white root is for you.

If you run out of this fiery concoction, there’s no need to abandon your beloved Bloody Mary. There are replacements available to assist you in maintaining the heat.

1. Horseradish Sauce
2. Wasabi or Wasabi Paste
3. Wasabi Root
4. Wasabi Oil
5. Wasabi Powder
6. Spicy Brown Mustard
7. Dijon Mustard
8. Mustard Seed or Powder
9. Mustard Oil

Because the list is just too large, continue reading if you want to see the entire list of spicy horseradish replacements below.

Before we get there, let’s learn more about the origins and advantages of this popular beef additive.

18 Best Horseradish Substitutes

Horseradish has a long history dating back to 1500 BC in Egypt. During the Middle Ages, both the root and the leaves were utilized as medicine.

In Germany, Scandinavia, and the United Kingdom, the root was used as a seasoning on meats. It arrived in North America during the Colonial period.[Source]

Horseradish burns your tongue (in a good way), and after you get used to it, you’ll discover how versatile it is as a culinary condiment, spice, and Bloody Mary essential.

Horseradish sauce, wasabi, and mustard are some of the greatest Horseradish Substitutes.

Check out the 18 greatest horseradish alternatives list since prime rib isn’t prime rib without the kick:

Horseradish Sauce

Before you accuse us of being a cheat, let us explain that you may use this option if you run out of fresh horseradish. We just want to exhaust all options for obtaining horseradish from your pantry, including the cream-based horseradish sauce.

After all, horseradish is one of its main ingredients!

Other components in horseradish sauce include salt, vinegar, and a creamy base, such as mayonnaise.

It may not be a straight alternative for everything that asks for horseradish, but it may be used in sauces and condiments that don’t need the strong flavor of fresh horseradish.

Wasabi or Wasabi Paste

That’s correct, our favorite Japanese condiment may be used in place of horseradish. Did you know that horseradish is used to make the green wasabi paste we purchase in stores? And did you know that wasabi is also known as Japanese horseradish?

It’s no surprise that wasabi paste and horseradish share the same kick and powerful fragrance that makes us cry. They seem virtually identical, with the former having a green color.

This is because wasabi paste supplied in American retailers has more horseradish and green coloring.

Wasabi is an excellent substitute for horseradish in prime rib and Bloody Mary.

Quick Tip

If you want to substitute the horseradish sauce, combine the paste with a base cream.

Wasabi Root

If you don’t like the green color of the wasabi paste, you may use wasabi root for the horseradish. If there is one, it is an even better substitute since they are both roots.

Aside from their similar roots, they have the same hot personality. That’s what we’re talking about when you grab for a tissue while eating sushi! That is the root’s strength.

In terms of flavor, wasabi root is somewhat sweeter than horseradish, but nothing a little seasoning can’t remedy. Wasabi root is often found at Japanese and Asian specialty shops.

Wasabi Oil

If we learnt anything from wasabi paste, it’s that horseradish is the main component. Of course, the same holds true with wasabi oil. Why mess with a tried-and-true recipe? Wasabi oil is made from canola or vegetable oil that has been infused with horseradish.

Because it is in oil form, it has a few limitations as a horseradish substitute. Wasabi oil has a mellower spicy character. It’s still spicy and aromatic, but without the sting that comes with sniffing the oil.

What’s nice about it is that it’s ready to use on anything that requires dripping, including mayonnaise-based foods, meats, sauces, and condiments. Add a couple more drops to obtain the desired kick.

Tip: Wasabi oil is a good option for individuals who don’t like spicy foods.

Wasabi Powder

Wasabi powder serves as a horseradish alternative towards the conclusion of the wasabi series. Because this is a dry type of wasabi paste, adding water to it produces an extremely saturated and powerful taste.

Some recipes call for mustard or spices to be added to wasabi paste to make it more palatable. Don’t worry, this will have no effect on the heat profile.

Wasabi powder is more harder to get than other types of wasabi. If you visit Japan, be sure to stock up on wasabi powder.

Spicy Brown Mustard

Spicy brown mustard, also known as Chinese brown mustard, is another hot option to horseradish. The good news is that it is widely accessible in stores and, most likely, in your mother’s refrigerator.

The name speaks for itself: brown hue, strong scent, and a spice level close to horseradish.

If the green hue of wasabi conflicts with the aesthetics of your cuisine, use spicy brown mustard instead. In American markets, mustard is also a component of wasabi, so the tastes are often identical.

Dijon Mustard

If spicy brown mustard is unavailable, use Dijon mustard. Though they are both mustards, Dijon mustard lacks the spicy kick.

Dijon mustard has a creamy foundation and is created by soaking mustard seeds in an acidic substance (such as vinegar or white wine), resulting in a smooth, moderately fragrant mustard.

Dijon has a delicate and refined taste profile, and it may be used in place of horseradish sauce or other creamy or saucy horseradish application.

Mustard Seed or Powder

Mustard powder is made from powdered mustard seeds, therefore listing them together makes logical. Grinding the seeds using a mortar and pestle is a do-it-yourself project.

Because of its concentration and spiciness level, mustard powder is an extremely strong horseradish substitute that you may vary based on how much water you add.

If you want to substitute grated horseradish for a more pungent taste, use a 1:1 powder to liquid ratio.

Mustard Oil

Mustard oil is still a viable horseradish alternative. Mustard oil, like wasabi oil, is simple to use and has a milder taste than horseradish.

As a condiment, just add a few drops to your meals, soups, and sauces.

Although pure mustard oil is not marketed in the United States due to the presence of a hazardous component (erucic acid), mustard essential oil is freely accessible and safe to consume.

Ginger

Ginger is widely available in shops and most houses. Because it is a vegetable that also belongs to the root family, the texture is comparable to horseradish.

Ginger does not have the same flavor or heat level as horseradish. It has its own distinct tang: peppery with a slight spice and undertones of sweetness and lemon.

After all, don’t we all like a cup of ginger tea after a heavy meal?

Because of the mild sweet spice and earthiness, the best recommendation is to use ginger sparingly as a horseradish substitute.

Excessive amounts will not increase the kick and will instead mask the taste of your meal and turn it into a gingery sauce!

Black Radish

Because black radish and horseradish are related, they have many similarities as root crops.

Black radish is also known as Black Spanish radish, although it doesn’t matter where it comes from. What counts is that this root is an excellent alternative for horseradish because of its thick, black skin, which contains the secret to the much-anticipated heat.

That skin is the source of the spicy and pungent flavor you want. To achieve that deep taste, you’ll need to peel and grate this.

The white inner portion of the black radish has a milder flavor than horseradish. Don’t throw this out since you can include the full black radish into your mixture or utilize the white piece for a tempered spice level.

If you want to create a striking color contrast with your garnishing or toppings, keep in mind that the skin color of black radish may not be the most attractive when put alongside dark-colored foods.

However, we promise that your cuisine will have a genuine horseradish kick.

Red Radish

Red radish, unlike black radish, has no near relatives other than being a root vegetable and the term radish. It is worth noting that fresh radishes are recognized for their crisp and juicy texture.

Red radish also contributes the mild peppery taste associated with horseradish.

When those characteristics are combined, we get another horseradish option that is ideal for recipes that need a garden-fresh flavor with a bit of heat.

Daikon

Daikon is Japanese for “big root,” and it is also known as white radish, winter radish, and, you got it, Japanese radish. Daikon, which is often served as a side salad or topping, has a mild-tangy taste and scent that adds zest to recipes.

Daikon may be thought of as a milder alternative of horseradish. What it lacks in peppery heat, it makes up for with a juicy, mildly pungent, and flavorful condiment or garnish that adds its own flare to your cuisine.

Sauerkraut

Sauerkraut is German meaning sour cabbage, and that is exactly what this side dish is renowned for. Sauerkraut is fermented cabbage shredded by lactic acid bacteria. As a consequence, the taste is distinctively sour and tangy, and it pairs nicely with savory meals such as sausages, meats, and broths.

While sauerkraut will not provide you the sinus-clearing effect that horseradish does, its acidic intensity will be a fantastic alternative taste for horseradish. That tart-salty mix may help certain foods that call for a robust taste character.

Because sauerkraut may be too strong for some people (and eating a lot implies consuming more probiotic fiber), start with minimal quantities.

Parsnip

Parsnips provide a distinct taste to the table, resembling a cream-colored carrot with a sweet, almost-licorice, and moderately peppery flavor.

This unusual taste as a root vegetable imparts a distinct zest worthy of replacing horseradish without the heat in your nostrils.

Rutabaga

Rutabaga is often referred to as the Swedish turnip. It resembles a hybrid between a turnip and a wild cabbage.

This root vegetable is rich in nutrients, but to qualify as a horseradish alternative, it must also have the same texture, strong taste, and gentler heat level as horseradish.[Source]

When cooked, rutabaga has a sweeter and buttery flavor, making it a gentler and more delightful alternative to horseradish.

Peppercorns

If you merely want the pungent flavor and spicy kick of horseradish, whole or fresh peppercorns will suffice.

Peppercorns are also a kitchen essential, so you’ll find this on your spice rack when you need it.

Prepared Horseradish

To be clear, horseradish sauce is not the same as prepared horseradish. The latter comes in a jar and is usually infused with vinegar and spices. In most cases, prepared horseradish is used to produce the creamy horseradish sauce.

That implies that, in order of heat intensity, fresh horseradish and its products are: horseradish sauce, prepared horseradish, and horseradish.

Although prepared horseradish is milder than raw root, there are product varieties available in supermarkets that are quite fiery and attempt to replicate the genuine thing. With so many options, you’re certain to discover one that meets your spicy requirements.