[hawrs-rad-ish] /ˈhɔrsˌræd ɪʃ/
a cultivated plant, Armoracia rusticana, of the mustard family, having small, white flowers.
the pungent root of this plant, ground and used as a condiment and in medicine.
the condiment itself, sometimes moistened with vinegar or mixed with ground beets.
of or containing ground horseradish as a flavoring:
brisket of beef with horseradish sauce.
a coarse Eurasian plant, Armoracia rusticana, cultivated for its thick white pungent root: family Brassicaceae (crucifers)
the root of this plant, which is ground and combined with vinegar, etc, to make a sauce
1590s, Cochlearia armoricia; the common name preserves the once-common figurative sense of horse as “strong, large, coarse” (e.g. in obsolete horse mushroom, horse parsley, Old English horsminte “horse mint,” etc.); also see radish.
noun 1. Histology. an enzyme, isolated from horseradish, that when microinjected can be detected by the colored products of the reaction it catalyzes, used as a tracer, as in tracing the route of a motor neuron from the cell body in the spinal cord to the muscle it innervates. horseradish peroxidase horse·rad·ish peroxidase (hôrs’rād’ĭsh) n. […]
noun 1. a tropical tree, Moringa pterygosperma, having fragrant white flowers and seeds yielding a commercially useful oil.
noun 1. a large-wheeled rake drawn by a horse.
[hawrs] /hɔrs/ noun, plural horses (especially collectively) horse. 1. a large, solid-hoofed, herbivorous quadruped, Equus caballus, domesticated since prehistoric times, bred in a number of varieties, and used for carrying or pulling loads, for riding, and for racing. 2. a fully mature male animal of this type; stallion. 3. any of several odd-toed ungulates belonging […]