9+ Substitutes For Horseradish You Can Find Anywhere

Are you looking for a substitute for horseradish? You’re in luck! I’ve spent hours researching the best replacements for horseradish and have tested each one extensively. In this article, I’ll share the results of my research with you so that you can choose the best substitute for horseradish.

Each replacement has its own unique flavor that can be used in a variety of dishes. I’ve categorized the replacements by their level of spiciness so that you can choose the one that best suits your taste.

Substitutes For Horseradish

  1. Brown Mustard
  2. Wasabi
  3. Fresh Ginger
  4. Black Radish
  5. Daikon Radish
  6. Mustard Oil
  7. Parsnip
  8. Sauerkraut
  9. Rutabaga

Brown Mustard

When it comes to flavor, brown mustard is a bit more mellow than its fiery cousin horseradish. It has a slight heat that lingers on the tongue, along with an earthy flavor that is a bit sweet.

As for texture, brown mustard is slightly grainy with a bit of crunch. Overall, it makes for a great 1:1 substitute in recipes that call for horseradish.

So if you’re looking to add a bit of flavor without setting your mouth on fire, give brown mustard a try. You can pair it perfectly with sausage, roast beef, and meaty sandwiches.


Wasabi is a root vegetable that is commonly used as a paste or powder. It has a strong flavor that is similar to horseradish, and its texture is slightly thicker and grittier.

Wasabi is usually paired with fish dishes, as its flavor helps to offset the fishiness of the dish. However, it can also be used in other dishes, such as sushi or sashimi.

Wasabi has a strong flavor that can quickly overwhelm a dish, so it is important to use it sparingly. When used correctly, it can add an interesting flavor to your dish and help to balance out the other flavors.

Fresh Ginger

Fresh ginger has a sharp, slightly sweet flavor that is perfect for livening up Asian dishes. When used as a paste, it can add both flavor and heat to soup, stir-fry, and marinade. It is also commonly used in desserts, such as gingerbread and candy.

Fresh ginger has a crisp texture that is similar to horseradish. It can be grated, minced, or sliced and added to recipes. For best flavor, use fresh ginger within a few days of purchase.

Black Radish

Black radish is a versatile root vegetable with a flavor that is similar to horseradish. It is also known for its crisp texture and slightly bitter taste. It is also distinctive in appearance, with its dark black skin and white flesh.

The flavor of black radish is more intense when it is eaten raw, making it a popular choice for salads and other fresh dishes. When cooked, the flavor of black radish becomes mellower and more pleasant. The vegetable is, many a time, eaten pickled or as a snack.

Daikon Radish

Daikon radish is a type of radish that is commonly used in Japanese cuisine. It has a milder flavor than traditional red radishes, and its flesh is less crunchy and moister.

Daikon is often used in salads or as a garnish, and it can also be pickled or cooked.

When cooked, daikon radish retains its shape and texture well, making it a good substitute for horseradish in dishes where a firm texture is desired. However, its flavor is not as strong as horseradish, so it may not be suitable for all recipes.

Mustard Oil

Mustard oil has a strong, pungent flavor that is often used as a flavor enhancer in Indian cuisine. It has a high smoke point, so it can be used for cooking at high temperatures.

Mustard oil is also a popular ingredient in Japanese cuisine, where it is used to flavor sushi and other dishes.

The texture of mustard oil is similar to that of horseradish, and it can be used as a substitute for horseradish in recipes. When using mustard oil as a flavor enhancer, it is important to use it sparingly, as the flavor can be overpowering.


Parsnip is a forgotten root vegetable that is actually a great substitute for horseradish. While it shares many of the same flavor profiles as horseradish, it has a sweeter taste that can add an interesting dimension to dishes.

Additionally, the texture of the parsnip is similar to that of a carrot, making it a good option for dishes that call for grated horseradish.


Sauerkraut has a slightly spicy flavor with a bit of tanginess. The texture is crisp and crunchy. It’s also a healthy option since it’s made with fermented cabbage.

Sauerkraut works well as a seasoning for meats or in dips and sauces. You can also use it to make a cheese ball or as a topping for salads and sandwiches.

If you’re looking for something different, give sauerkraut a try. You’ll be pleasantly surprised by its flavor and texture.


Rutabaga is a root vegetable that is sometimes used as a substitute for horseradish. It has a similar flavor profile, but it is not as spicy. Rutabaga can be cooked in many different ways, and it compliments meat well.

It has a firm texture, but it can also be mashed like potatoes. Overall, rutabaga is a versatile vegetable that can be used in many recipes.


What are some recipes that use horseradish?

Some popular horseradish recipes include:

  • Horseradish and bacon-wrapped scallops
  • Beef brisket with horseradish sauce
  • Grilled salmon with horseradish cream sauce
  • Horseradish mashed potatoes

What are the ingredients of horseradish sauce?

Horseradish sauce is a popular condiment that is made with horseradish, mayonnaise, and vinegar. It can be used to enhance the flavor of many different dishes.

What does horseradish taste like?

When you cut or grate it, horseradish releases a pungent, fiery flavor that can be quite irritating to the eyes and nose. However, when used sparingly, horseradish can add a nice zing to many different dishes.

What is horseradish sauce used for?

Horseradish sauce is a condiment that is traditionally made from horseradish, cream, and vinegar. It is often used as a dip for meat or vegetables, or as a sandwich spread.

The horseradish gives the sauce its characteristic pungent flavor, while the cream helps to mellow out the harshness of the horseradish.


Horseradish is a favorite of many chefs and can be found in various recipes. Having all these substitutes will definitely come in handy!

Be sure to experiment with each to see which works best for you and the dish you’re preparing. Who knows, you may even find a new favorite ingredient!