Raifalsa Grated Horseradish | ūü¶ÜThe Bow Tie Duck Manila
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Raifalsa Grated Horseradish

A surprising spice

This grat¬≠ed raifort, or horse¬≠rad¬≠ish, hails from Alsace-Lor¬≠raine, and is a sta¬≠ple in many kitchens in France. It‚Äôs a won¬≠der¬≠ful condi¬≠ment, able to take your dish¬≠es to new lev¬≠el of flavor.

TAST­ING NOTES FROM THE CURATOR

Fiery and pun¬≠gent, the Alsace Grat¬≠ed Horse¬≠rad¬≠ish by Raifal¬≠sa are all hand-peeled and care¬≠ful¬≠ly pre¬≠pared. It‚Äôs a zesty, spicy condi¬≠ment, able to bring out and enhance the fla¬≠vor of your food.

PREPA­RA­TION AND PAIRINGS

Grat¬≠ed raifort is an incred¬≠i¬≠bly ver¬≠sa¬≠tile condi¬≠ment. You can use it for sauces, and sal¬≠ad dress¬≠ings to give it added fla¬≠vor 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 lit¬≠tle zing to your sand¬≠wich¬≠es by smear¬≠ing a small por¬≠tion of this in. Or add a lit¬≠tle bit on your fish to give it extra flavor.

THE LAST AND THE STRONG

Raifal¬≠sa is the name of a horse¬≠rad¬≠ish-mak¬≠ing work¬≠shop in Mietesheim in Alsace-Lor¬≠raine, found¬≠ed in 1956. Al√©lor, on the oth¬≠er hand, was a condi¬≠ment com¬≠pa¬≠ny found¬≠ed in 1873, also in Alsace-Lor¬≠raine. They made mus¬≠tard, grat¬≠ed raifort, etc.

They merged as one com¬≠pa¬≠ny in 2009, under the name Raifal¬≠sa-Al√©lor to great suc¬≠cess. In 2014, the com¬≠pa¬≠ny won at the Inter¬≠na¬≠tion¬≠al Exhi¬≠bi¬≠tion of Food in Paris for their cre¬≠ation of a horse¬≠rad¬≠ish mus¬≠tard and wasabi. In 2016, they re-brand¬≠ed to just the Al√©lor name, group¬≠ing 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.

Storage Instructions

Keeps well in the pantry. Once opened, store in the fridge. Con¬≠sume with¬≠in a week

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