I have a fondness for a local horseraddish producer called Brede's.
This company has produced the stuff here in Detroit for years. Why is this
stuff so sinus clearing when you first open it? Why does it mellow with
age, unlike some salsas and hot sauces. Are there capsaicinoids in
horseraddish? Any ansers are greatly appreciate. And, by the way, Brede's
beet horseraddish rocks!