Horseradish

High school (ages 12+)
Food & Cooking

Name:

Date:

Step 1 · Read the article

Open the article and read it at the level above. Then answer the questions below in your own words.

https://smallwhale.org/articles/horseradish

Write what each word means, using the article.

Do not copy the article. Write two things you learned, the way you would explain them to a friend.

Answers below are taken from the article’s stored facts, so they match what the student read.

1. What is the scientific classification?Kingdom: Plantae, Order: Brassicales, Family: Brassicaceae, Genus: Armoracia, Species: A. rusticana
2. What is the primary active compound?Allyl isothiocyanate (AITC), derived from the hydrolysis of sinigrin glucosinolate
3. Why does horseradish make my nose tingle?When you cut or grate horseradish, an enzyme turns special chemicals into a spicy compound that irritates the nose and makes you tear up.
4. How do people grow horseradish?Horseradish likes cool weather and well‑drained soil. It spreads from its root and can be grown from root cuttings.

Glucosinolates: Sulfur-containing compounds found in plants of the Brassicaceae family, precursors to pungent isothiocyanates.
Isothiocyanates: Volatile organic compounds produced from glucosinolates, responsible for the pungent, 'hot' sensation in plants like horseradish and mustard.
Trigeminal Nerve: A cranial nerve responsible for sensory functions in the face, including the detection of irritants that cause sensations like burning or tingling.