Raifalsa Grated Horseradish
A surprising spice
This grated raifort, or horseradish, hails from Alsace-Lorraine, and is a staple in many kitchens in France. It’s a wonderful condiment, able to take your dishes to new level of flavor.
TASTING NOTES FROM THE CURATOR
Fiery and pungent, the Alsace Grated Horseradish by Raifalsa are all hand-peeled and carefully prepared. It’s a zesty, spicy condiment, able to bring out and enhance the flavor of your food.
PREPARATION AND PAIRINGS
Grated raifort is an incredibly versatile condiment. You can use it for sauces, and salad dressings to give it added flavor and heat.
You’ve heard of adding beets to your hummus; how about spicing it up with this Alsace Grated Horseradish? If you don’t have wasabi on hand, you can use this as alternative for your sushi, too.
You can even add a little zing to your sandwiches by smearing a small portion of this in. Or add a little bit on your fish to give it extra flavor.
THE LAST AND THE STRONG
Raifalsa is the name of a horseradish-making workshop in Mietesheim in Alsace-Lorraine, founded in 1956. Alélor, on the other hand, was a condiment company founded in 1873, also in Alsace-Lorraine. They made mustard, grated raifort, etc.
They merged as one company in 2009, under the name Raifalsa-Alélor to great success. In 2014, the company won at the International Exhibition of Food in Paris for their creation of a horseradish mustard and wasabi. In 2016, they re-branded to just the Alélor name, grouping the two logos into one.
The company is the only horseradish processing company in France, and the last Alsatian mustard factory. To say they are an institution would be an understatement.
Keeps well in the pantry. Once opened, store in the fridge. Consume within a week