Horseradish is perhaps the most picante ingredient in the Polish larder. While it can certainly bring a tear to your eyes and take your breath away, it’s much milder than the spiciest of chili peppers. Eating a large dose of its active ingredient, allyl isothiocyanate, is akin to being slapped in the face by a wheel of Camembert cheese, whereas the burn of capsaicin, the active ingredient in chili peppers, is more like being lit on fire while being poked with a sharp stick.
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