Chrein: A Jewish relish made from grated horseradish mixed with chopped beetroot. Served with gefilte fish or cold fried fish.

There are two types of people in this world. Lovers of chrein, who refuse to eat gefilte fish without it, and chrein-haters, who will do anything to avoid touching a chrein-stained plate. The third category that I forgot to mention, is those who have never heard of chrein before and looking at the word, let alone trying to pronounce it, is confusing enough on its own. Out of all the foods and dishes I’ve discussed thus far on this food-fetish blog, the history of chrein has been the most difficult to explore. Maybe it’s just not as well known. Or maybe, as I hinted at before, it’s name just throws people off.

 A little bit of history…

Chrein would be nothing without its gefilte fish. Next time you feel like being romantic, use the phrase: “You are the chrein to my gefilte fish” – this will no doubt tug at some heart strings. Traditionally made from beetroot and horseradish, combining spicy and sweet, this Jewish relish provides some zingy flavour to the otherwise relatively bland and sweet fish. However, chrein has a little more to it, than simply being a great flavour combo with its side kick mr. gefilte.

Horseradish (chrein in Russian) was plentiful and cheap back in the old days.  It was used in relish with everything – from sandwiches, to meat, to fish, although it didn’t quite make it to chocolate cake.

Chrein is the star of the show when it comes to Passover, playing the role of the ‘bitter herb’ (marror), creating many a’ tears in the room. My family has the wonderful tradition of chrein-competitions, by testing eachothers’ endurance on who can consume the most chrein. The result? Red, anguished faces and sorrowful cries of pain. I wonder if anyone has ever compared the tear-inducing power of horseradish vs. onions. 

In Russia, chrein has a notorious place in many idioms, such as “Chrein be with you”. Translated as: “To hell with you”. This alternate meaning of chrein, may be due to the devilish shape of the horseradish root. If you do feel the desire to make your own powerful chrein, take a gander at this recipe: http://www.food.com/recipe/heimishe-chrein-416597 and watch the tears fall. I wonder how it would taste with sushi?

Spot the Nutrition...

Bitterness aside, horseradish has quite a number of nutritional benefits. It falls under the ‘root vegetable’ family and has a great track record of helping reduce the symptoms of sinusitis (a sinus infection) through getting rid of built up mucous. Ironically, attempting to say the word chrein repeatedly can become quite…mucousy.

But wait, there’s more! Horseradish has traditionally been prized for its medicinal healting qualities for centuries. known to act as a natural healer.  Here are some more reasons to chow down on some bitter herbs:

·         The root contains ‘glucosinolates’ that have been shown to reduce the risk of cancer

·          It contains antioxidants that help to relieve aching joints

·         The radish is a natural antibiotic against infection as it increases blood flow to the infected area

·         Appetite stimulant (no wonder we have the ability to eat so much on Friday night and during the Seder)

·         Builds up our immune system

·         These are all in addition to the fact that its virtually fat free, high in fibre, vitamin C, folate, potassium, magnesium… I think you get the picture.

Mixed with beetroot – the combination is even more powerful. I think this seriously healthy ingredient is vital during Passover. After filling up on wine, matzah and salty potatoes, our body is in need of some healing.