A pungent, rhizome-derived condiment made from the grated root of Armoracia rusticana, typically mixed with vinegar and salt. The root is strongly aromatic and can trigger a spicy, horseradish-like bite; used as a sauce or relish with meats, sandwiches, and sauces. The term also denotes the plant itself. (2–4 sentences, 50–80 words)
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