Linked from

The 9 pages that link to Horseradish, each with the reason it gives.

• MustardCompared with: It delivers a similar nasal sting through different plant chemistry.

• WasabiCompared with: Its strong flavor resembles wasabi, and it is a frequent ingredient in imitation wasabi.

• Allyl isothiocyanateBroader topic: Its freshly grated root produces the compound through glucosinolate breakdown.

• Mustard oilRelated: It produces the same principal volatile pungent compound as many mustards.

• Mustard plantRelated: Like mustard, it develops pungency through glucosinolate breakdown after tissue damage.

• DaikonCompared with: Its intense heat contrasts with daikon’s mildness, though both can be grated.

• Cocktail sauceBroader topic: The root's nasal pungency distinguishes cocktail sauce from many milder seafood dips.

• Garden cressRelated: Its intense mustard-like bite illustrates the broader flavor chemistry found in this plant family.

• Henry J. HeinzBroader topic: Heinz first sold horseradish prepared from his family’s garden.