A strong, spicy root vegetable that is grated and used as a sharp-tasting sauce or seasoning.
From “horse” plus “radish,” first used in English in the 16th century. The “horse” part likely suggests something big, coarse, or strong, not an actual horse.
Horseradish has a burn that shoots up your nose because of special chemicals released when it’s grated. The “horse” in the name hints that this is a much more powerful version of a normal radish.
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