[Sca-cooks] Re: herbal question

[Olwen the Odd]

>
> >I do know that wasabi often varies in how hot it is. I had heard
> >that the fresher it was the hotter it was.
>
>I read recently that a lot of the wasabi used in the U.S. was
>colored horseradish. . .
>There is someone in California, now, who's growing the stuff,
>however, so we may yet see the good stuff start to show up.
>
>Alban

Alban where in the world did you read that??  I find it hard to believe that
anyone could be fooled like that.  There is almost nothing you can do to
horseradish that would give it the same consistency and have the amount of
'hot' remaining.

Olwen who likes her wasabi straight with pickled ginger

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