Horseradish is a large, white root with a pungent flavor. It is usually grated and used raw as a condiment with beef and fish. It can also be used as an ingredient in sauces (cocktail and horseradish sauces) and in creamy dressings for beets and coleslaw. Horseradish is seldom cooked because its flavor easily vaporizes when exposed to heat. It can be found fresh occasionally in produce markets, but it is most commonly found grated, preserved in vinegar and packed in jars in the refrigerated section of the supermarket. It is referred to as prepared horseradish in recipes. Once opened it loses its pungency quickly so plan to use it within a few weeks.