by clicking the "Next" arrow.
by clicking on the page.
the page around when zoomed in by dragging it.
the zoom using the slider when zoomed-in.
by clicking on the zoomed-in page.
by entering text in the search field, and select "This Issue" or "All Issues"
by clicking on thumbnails to select pages, and then press the print button.
displays sections with thumbnails and descriptions.
displays a slider of thumbnails. Click on a page to jump.
allows you to browse the full archive.
about your subscription?
Mindful : October 2019
Horseradish is spicy for a reason: The plant’s natural defense mechanism, when chewed, cut, or similarly disturbed, is to release chemical compounds that make your eyes and nose burn. The spiciness of horseradish comes from the chemical allyl iso- thiocyanate, which is also found in mustard and other radishes, and is closely related to the chemical that makes you cry when you chop an onion. While spicy chilies get their heat from capsaicin, which creates a burning sensation when it touches your tong ue, allyl isothiocyanate is released as a vapor. The burn from horseradish is therefore as much about the sensation in your nasal passages as on your tongue. Too much horseradish can leave you hurting, but in the right proportion it can add a spark to savory dishes like roast beef and egg salad, or to a Bloody Mary. Often, horseradish is served as a condiment, grated and combined with an acid. It is also the feature ingredient in many European sauces, added to a creamy base like sour cream or mayonnaise. The cool, soothing creami- ness and bright acid round out the pungency of the radish, allowing it to tanta- lize without overwhelming. A Taste of Intensity PHOTOGRAPHBYSERGEICHAIKO/ALAMYSTOCKPHOTO By Claire Ciel Zimmerman ABOUT THE AUTHOR Claire Ciel Zimmerman is a former senior editor for Mindful. TRY THIS: Mix one par t lemon juice, two parts freshly grated horseradish, and three par ts crème fraiche or sour cream. Add salt and pepper to taste. Refrigerate, covered, for half an hour. Enjoy as a dip with veggies, spread on a cracker, dolloped over a baked potato. As you eat, notice how it feels on your tongue and in your nostrils. Does the sensation change over time? Where do you feel it first, and where does it linger? How does the warmth move through your body? ● 20 mindful October 2019 mindful eating