The difference between horseradish and mustard is: different definitions, different flavors, different origins and time of emergence, and different initial effects

1, different definitions:

The cheaper "green mustard" on the market, most of which is made from horseradish. It is a genus of horse radish in the cruciferous family. However, horseradish root is light yellowish-white, adding green coloring to become the appearance of the market. The English name for horseradish is Horseradish, which translates to "horse radish".

Traditionally, mustard is a condiment made from ground mustard seeds, and it is one of the world's most popular and oldest spices.

2, the flavor is different:

Horseradish contains pungent isothiocyanate compounds that have antiseptic properties.

The whole mustard seed itself is not spicy. It is only after the mustard seed is crushed and water is added that the mustard thioside and the mustard enzyme contained in it hydrolyze and react to produce the pungent isothiocyanate.

3, origin and time of appearance and the initial role of different:

Horseradish is native to Central Europe, early only medicinal plants, used to treat coughs, rheumatism and other diseases. Mustard seeds have appeared in the Stone Age, ancient Europeans generally regarded mustard seeds as medicine rather than food, used to treat toothache and a series of diseases.

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