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Spices

A spice is a dried seed, fruit, root, bark, leaf, or vegetative used in food. Their main purpose is to add flavour, colour, or in some cases as a preservative.

Terana Spices

Our spices are well known for having high quality because we constantly look for the best raw materias not only in mexican territory but also within foreing countries.
Spices Category

Garlic

Overview

A bulb of garlic, the most commonly used part of the plant, is divided into numerous fleshy sections called cloves.

Geographical origins

Garlic originally comes from Asia, nowadays it grows globally. China is the largest producer of garlic.

Taste

It has a characteristic pungent, spicy flavor that mellows and sweetens considerably with cooking.

recommendations for storage

Store in dark, fresh and dry places.

Uses

It is a fundamental component in many types of cusine and regions, including eastern Asia, south Asia, Southeast Asia, the Middle East of Asia, northern Africa, southern Europe, and parts of South and Central America. It's parchment-like skin is much like onion's skin and is typically removed before using eader in raw or cooked form. In some cuisine, the young bulbs are pickled for 3–6 weeks in a mixture of sugar, salt, and spices. In eastern Europe, the shoots are pickled and eaten as an appetizer. Garlic powder has a different taste than fresh garlic, if used as a substitute for fresh garlic, 1/4 teaspoon of garlic powder is equivalent to one clove of garlic.

Medicinal properties: Garlic is claimed to help prevent heart disease (including atherosclerosis, high cholesterol, and high blood pressure) and cancer. Animal studies, and some early investigational studies in humans, have suggested possible cardiovascular benefits of garlic. Garlic is also alleged to help regulate blood sugar levels. Garlic cloves are used as a complement treatment for infections (especially chest problems), digestive disorders, and fungal infections such as thrush.

Other uses: In Europe, many cultures have used garlic for protection or white magic. Central European folk beliefs considered garlic a powerful ward against demons, werewolves, and vampires.

Sesame seed

Overview

Sesame (Sesamum indicum) is a flowering plant in the genus Sesamum, is an annual plant which grows from 2 to 3 feet tall, with opposite leaves.

Types

Sesame is cultivated manly because its oil-rich seeds, which come in a variety of colors, from cream-white to charcoal-black. In general, the paler varieties of sesame seeds seems to be more valued in the West and Middle East, while the black varieties are appreciated in the Far East.

Geographical origins

India, China, Myanmar, Sudan, Ethiopia, Uganda and Nigeria.

Taste

It's has a nut touch (particularly after toast), with a sweet taste. The black seeds have a stronger flavor than the paler ones.

recommendations for storage

Store in dark, fresh and dry places.

Uses

Sesame seeds are added to breads, including bagels and on the tops of hamburger buns. Sesame seeds may be baked into crackers, often in the form of sticks. Sesame seeds are also sprinkled onto some sushi style foods.
Ground and processed, the seeds can also be used in sweet confections. Sesame seeds can be made into a paste called tahini (used in various ways, including in hummus) and a Middle Eastern confection called halvah. In India, sections of the Middle East, and East Asia, popular treats are made from sesame mixed with honey or syrup and roasted (called pasteli in Greece).

Medicinal properties: The seeds are exceptionally rich in iron, magnesium, manganese, copper, and calcium, and contains vitamin B1 (thiamine) and vitamin E (tocopherol). They contain lignans, including unique content of sesamin, which are phytoestrogens with antioxidant and anti-cancer properties also contain phytosterols associated with reduced levels of blood cholesterol.

Anise

Overview

Is a flowering plant in the family Apiaceae native to the eastern Mediterranean region and southwest Asia known for its flavor that resembles liquorice, fennel, and tarragon.

Geographical origins

Syria, India and Mexico.

Taste

Anise is sweet and very aromatic.

Recommendations for storage

Store in dark, fresh and dry places.

Uses

It is used in a wide variety of regional and ethnic confectioneries. It is a key ingredient in Mexican hot beverages like "anis atole" and taken as a digestive after meals in India.

Medicinal properties: Anise, like fennel, contains anethole, a phytoestrogen, is a mild antiparasitic and its leaves can be used to treat digestive problems, relieve toothache, and its essential oil is useful in lice and scabies treatment. It can be used to relieve menstrual cramps.

Other uses: In aromatherapy, aniseed essential oil is used to treat colds and flu.

Star Anise

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Cinnamon

Overview

Cinnamon is a small evergreen tree which heght is from 10 to 15 metres, belonging to the family Lauraceae, and is native to Sri Lanka.

Geographical origins

Sri Lanka, India, Bangladesh, Java, Sumatra, the West Indies, Brazil, Vietnam, Madagascar.

Taste

Flavor and fragrance sweet and woody

Recommendations for storage

Store in dark, fresh and dry places.

Uses

It is used in the chocolate preparation. It is also used in some varieties of desserts and beverages for example: pie, donuts and buns, candies, tea, hot cocoa, and liqueurs. Cinnamon powder has long been an important spice in Persian cuisine, used in a variety of thick soups, drinks, and candies.

Other uses

It is a popular cure for colds and flu. Its used to treat diarrhea and other problems of the digestive system. Cinnamon is high in antioxidant activity. The essential oil of cinnamon also has antimicrobial properties, which can aid in the preservation of certain foods.

Cardamom

Overview

The name cardamom is used for herbs within ginger family; Zingiberaceae, namely Elettaria and Amomum. Both varieties take the form of a small seedpod, triangular in cross-section and spindle-shaped, with a thin papery outer shell and small black seeds. Elettaria pods are light green in color, while Amomum pods are larger and dark brown.

Types

Elettaria (commonly called cardamom, green cardamom, or true cardamom) is distributed from India to Malaysia.
Amomum (commonly known as black cardamom, brown cardamom, Kravan, Java cardamom, Bengal cardamom, Siamese cardamom, white or red cardamom) is distributed mainly in Asia and Australia.

Geographical origins

India, Sri Lanka, Australia

Taste

Cardamom has a strong, unique taste, with an intensely aromatic fragrance. Black cardamom has a distinctly more astringent aroma, though not bitter, with a coolness similar to mint, though with a different aroma.

Uses

Is a common ingredient in Indian cooking, and is often used in baking in Nordic countries, in the Middle East, green cardamom powder is used as a spice for sweet dishes as well as traditional flavouring in coffee and tea. Black cardamom is sometimes used in garam masala (indian spicies mixure). It is occasionally used as a garnish in basmati rice and other dishes. Individual seeds are sometimes chewed, in much the same way as chewing-gum. It has also been known to be used for gin making.

Medicinal properties: Green cardamom in South Asia is broadly used to treat infections in teeth and gums, to prevent and treat throat troubles, congestion of the lungs and tuberculosis, inflammation of eyelids and also digestive disorders.

Lemon peel

Overview

The lemon peel is the outermost part of the lemons dry and milled.

Recommendations for storage

Store in dark, fresh and dry places.

Uses

A teaspoon of ground lemon peel is equivalent to a teaspoon scrape of fresh lemon peel or ½ teaspoon lemon extract.
Add lemon peel to cakes and pancakes. Add to vegetables cooked in olive oil and garlic. Add lemon peel to rice and bread, as well as stuffed birds or fish. It is also used for sauces and marinades for lamb, pork, chicken or fish.

Orange peel

Overview

The orange peel is the outermost part of the orange dry and milled.

Recommendations for storage

Store in dry, fresh and dark places.

Uses

One tablespoon of orange peel is equivalent to a teaspoon scrape of fresh orange peel. Two teaspoons of orange peel is equivalent to a teaspoon of orange extract. Add orange peel to cakes, waffles, pancakes, hot cakes, French bread and bread in general. Mix with yogurt, hot syrup or butter. It is also used for sauces and marinades for lamb, pork, chicken or fish.

Onion powder

Overview

Onion is a term used for many plants in the genus Allium. They are known by the common name "onion" but, used without qualifiers, it usually refers to Allium cepa. It is grown underground by the plant in a vertical position, leading to the possibility of confusion with a tuber, which it is not.

Geographical origins

The onions are grown worldwide

Taste

Depending on the variety and freshness, an onion can be sharp, spicy, tangy and pungent or mild and sweet.

Recommendations for storage

Store in fresh, dark and dry places.

Uses

Onions can be used, usually chopped or sliced, in almost every type of food including cooked foods and fresh salads and as a spicy garnish.
Onions pickled in vinegar are eaten as a snack. These are often served as a side serving in fish and chip shops throughout the United Kingdom and are referred to simply as "Pickled Onions". Onions are widely-used in India / Pakistan and are fundamental in the local cuisine. They are commonly used as a base for curries or made into a paste and eaten as a main course or as a side dish.

Medicinal properties: Wide-ranging claims have been made for the effectiveness of onions against conditions ranging from the common cold to heart disease, diabetes, osteoporosis, and other diseases. They contain chemical compounds believed to have anti-inflammatory, anticholesterol and antioxidant properties such as quercetin.

Cloves

Overview

Cloves are the aromatic dried flower buds of a tree in the family Myrtaceae.

Geographical origins

Cloves are harvested primarily in Indonesia, Madagascar, Zanzibar, Pakistan, and Sri Lanka

Taste

It's strong, warm and rich. Cloves are hot and sour, strong and bitter and leaves a final impression of ice in your mouth.

Recommendations for storage

Store in dry, fresh and dark places.

Uses

Cloves have historically been used in Indian cuisine as well as Mexican cuisine, where it is often paired together with cumin and cinnamon. In north Indian cuisine, it is used in almost all dishes, along with other spices. It is also a key ingredient in tea along with green cardamom. In south Indian cuisine, it is used extensively in biryani along with "cloves dish" and it is normally added whole to enhance the presentation and flavor of the rice. In Vietnamese cuisine.

Other uses

Thise spice is used throughout Europe and Asia and is smoked in a type of cigarettes locally known as kretek in Indonesia.

Ajonj

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Cumin

Overview

Cumin is the dried seed of the herb Cuminum cyminum, a member of the parsley family. The cumin plant grows to 30-50 cm (1-2 ft) tall and is harvested by hand. Cumin seeds resemble caraway seeds, being oblong in shape, longitudinally ridged, and yellow-brown in colour, like other members of the Umbelliferae family such as caraway, parsley and dill.

Geographical origins

Native from the Mediterranean to East India.

Taste

Cumin's distinctive flavour and strong, warm aroma is due to its essential oil content. Cumin is hotter to the taste, lighter in colour and larger than caraway.

Recommendations for storage

Store in dark, dry and fresh places.

Uses

It is also commonly used in traditional Brazilian cuisine. Cumin is often used as a ingredient in Chili powder, achiote blends, adobos, sofrito, garam masala, curry powder, and bahaarat.
It is traditionally added to chili, enchiladas, tacos, curries, and other Middle-Eastern, Indian, Cuban and Mexican-style foods. Cumin has also been used on meat in addition to other common seasonings.

Medicinal properties: In South Asia, cumin tea (dry seeds boiled in hot water) is used to distinguish false labour (due to gas) from real labour. In Sri Lanka, toasting cumin seeds and then boiling them in water makes a tea used to soothe acute stomach problems.

Whole four peppers

Overview

Our blend of four peppercorns (black, white, green and pink) gives a unique flavour to any dish.

Taste

Fresh and strong taste.

Recommendations for storage

Store in fresh, dry and dark places

Uses

Use for seasoning meats, stews, chicken, fish, salads and pastas. It can also be used for vegetables and sauces. Can crushed before adding to your dishes.

Ground turmeric

Overview

Turmeric (Curcuma longa) is a rhizomatous herbaceous perennial plant of the ginger family, Zingiberaceae. It needs temperatures between 20°C and 30°C, and a considerable amount of rain to thrive.

Recommendations for storage

Keep in a fresh and dark place becouse its color is degraded with the light.

Uses

It is used in canned beverages and baked products, dairy products, ice cream, yogurt, yellow cakes, orange juice, biscuits, popcorn color, sweets, cake icings, cereals, sauces, jelly, etc. It is a significant ingredient in most commercial curry powders. Turmeric is used in savoury dishes, not sweet ones. In combination with annatto (E160b), turmeric has been used to color cheeses, yogurt, dry mixes, salad dressings, winter butter and margarine.

Indian curry powder

Overview

Curry powder is a blend of many spices and has been used widely in Indian and Asian dishes.

Main ingredients

Turmeric, ginger, spices and herbs.

Recommendations for storage

Storage in dark, dry and fresh places.

Uses

For a dip to complement fruit and vegetable sticks, blend sour cream or yogurt with curry powder, marmalade and thyme. Add curry powder to eggs and egg salad. You can easily make a sauce to marinate chicken or lamb Indian-style with curry powder, yogurt, lime or lemon juice and garlic.

Fennel seed

Overview

The fennel seed is the dry, oval, green or yellowish brown fruit on the plant Foeniculum vulgare, a member of the parsely family. They are 5 to 10mm long, with prominent bright streaks. They often have a piece of stem.

Geogrphical origins

Europe, United States, southern Canada and in pig part of Asia and Australia.

Taste

Its aniseed flavour comes from anethole, an aromatic compound also found in anise and anise star but less strong.

Recommendations for storage

Store in dry, fresh and dark places.

Uses

Fennel seed is a common ingredient in Italian sausages and meatballs and northern European rye breads. Many cultures in India and the Middle East use fennel seed in their cookery.

Medicinal properties: For adults, fennel seeds or tea can relax the intestines and reduce bloating caused by digestive disorders. Essential oil of fennel has these properties in concentration. Fennel tea can be used as an eye tonic, applied directly like eye drops or as a compress, to reduce soreness and inflammation of the eye. Extracts of fennel seed have been shown in animal studies to have a potential use in the treatment of glaucoma.

Ground ginger

Overview

Ginger is a tuber which is consumed whole as a delicacy, medicine or used as spice for cooking or tea. It is the underground stem of the ginger plant, Zingiber officinale.

Geographical oigins

China, Indonesia, Nepal and Nigeria

Taste

Pungent taste and has a spicy-sweet aroma.

Uses

Powdered dry ginger root (ginger powder) is typically used to spice gingerbread and other recipes. Fresh ginger can be substituted for ground ginger at a ratio of 6 parts fresh for 1 part ground, although the flavours of fresh and dried ginger are not exactly interchangeable. Ginger is also made into candy, is used as a flavouring for cookies, crackers and cake.

Medicinal properties: Ginger compounds are active against a form of diarrhea. It has been found effective in multiple studies for treating nausea caused by seasickness, morning sickness and chemotherapy.

Marjoram

Overview

Marjoram is cultivated for its aromatic leaves, either green or dry, for culinary purposes; the tops are cut as the plants begin to flower and are dried slowly in the shade. It is often used in herb combinations such as Herbes de Provence and Za'atar.

Geographical origins

Asia Minor, Central and Eastern Europe.

Taste

Aromatic and slightly bitter. There is not much olfactory resemblance to the botanically related oregano.

Recommendations for storage

Store in fresh, dark and dry places.

Uses

Application of marjoram to boiled or fried liver is somewhat classical. Marjoram may be effectively combined with bay leaves; furthermore, it goes well with small amounts of black pepper or juniper, also has its place in vegetable dishes; it is mostly recommended for rather heavy vegetables like legumes or cabbage. Fried potatoes spiced with liberal amounts of marjoram are delicious.

Ground mustard

Overview

Mustard seeds are the small seeds of the various mustard plants. The seeds are about 2 mm thik, and may be colored from yellowish white to black.

Types

The seeds can come from three different plants: black mustard (B. nigra), brown Indian mustard (B. juncea), and white mustard (B. hirta/Sinapis alba).

Geographical origins

Hungary, Great Britain, India, Canada and the United States

Recommendations for storage

Store in fresh, dark and dry places

Uses

The spicy flavour of the mustard seed enhances the flavour of dishes with meat, fish, poultry, sauces and salad dressings. The whole seed can be used on steamed vegetables such as cabbage. Brown mustard seeds are important flavouring in Indian dishes.

Medicinal properties: In large quantities to induce vomiting and is considered a diuretic and stimulant. In traditional medicine, the plasters' mustards are a very common treatment for arthritis and rheumatism.

Nutmeg

Overview

Nutmeg is the actual seed of the tree, roughly egg-shaped and about 20 to 30 mm (0.8 to 1 in) long and 15 to 18 mm (0.6 to 0.7 in) wide, and weighing between 5 and 10 g (0.2 and 0.4 oz) dried.

Geographical origins

Indonesia; Malaysia and the Caribbean. It also grows in India.

Taste

Nut having a slightly sweeter

Recommendations for storage

Store in fresh, dark and dry places.

Uses

Nutmeg is used in many sweet as well as savoury dishes. In European cuisine, nutmeg and mace are used especially in potato dishes and in processed meat products; they are also used in soups, sauces, and baked goods. In Dutch cuisine nutmeg is quite popular, it is added to vegetables like Brussels sprouts, cauliflower, and string beans.

Paprika

Overview

Paprika is a spice made from the grinding of dried fruits of Capsicum annuum.

Geographical origins

Espain and the United States.

Taste

Paprika can range from sweet (mild, not hot) to spicy (hot). Flavours also vary from country to country.

Recommendations for storage

Keep refrigerated

Uses

Paprika is principally used to season and color rices, stews, and soups, such as goulash, and in the preparation of sausages as an ingredient that is mixed with meats and other spices.

It is a key ingredient in several Spanish sausage products.

Ground white pepper

Overview

White pepper consists of the seed only, with the skin of the pepper removed. This is usually accomplished by process known as retting, where fully ripe peppers are soaked in water for about a week, during which the flesh of the pepper softens and decomposes. Rubbing then removes what remains of the fruit, and the naked seed is dried. Alternative processes are used for removing the outer pepper from the seed, including decortications, the removal of the outer layer from black pepper from small peppers through mechanical, chemical or biological methods.

Geographical origins

India, Indonesia, Malaysia and Brazil.

Taste

Pepper gets its spicy heat mostly from the piperine compound, which is found both in the outer fruit and in the seed. Refined piperine, milligram-for-milligram, is about one percent as hot as the capsaicin in chilli peppers. The outer fruit layer, left on black pepper, also contains important odour-contributing terpenes including pinene, sabinene, limonene, caryophyllene, and linalool, which give citrus, woody, and floral notes. These scents are mostly missing in white pepper, which is stripped of the fruit layer. White pepper can gain some different odours (including musty notes) from its longer fermentation stage.

Recommendations for storage

Keep in dark, fresh and dry places.

Uses

White pepper is often used in dishes like light-coloured sauces or mashed potatoes, where ground black pepper would visibly stand out. There is disagreement regarding which is generally spicier.

Cayenne pepper

Overview

Is a hot, red chili pepper used to flavor dishes and for medicinal purposes.

Geographical origins

Central and South America, India and Africa.

Taste

Cayenne pepper has very little aroma, but its flavor is very spicy.

Recommendations for storage

Keep in dark places and refrigerated.

Uses

Cayenne is a popular spice in a variety of cuisines. It is employed variously in its fresh form, dried and powdered, and as dried flakes. It is also a key ingredient in a variety of hot sauces, particularly those employing vinegar as a preservative.

Lemon pepper

Overview

Is a seasoning made from granulated lemon zest and cracked black peppercorns. The lemon zest is mashed with the pepper to allow the citrus oil to infuse into the pepper.

Taste

It has a spicy taste with a citrus accent.

Uses

This mix is then baked and dried and can be used on meats (particularly chicken) and pasta, although it was originally used primarily for fish. It may also be used in a similar manner to season tofu.

Allspice

Overview

Allspice, also called Jamaica pepper or new spice, it is the dried fruit of the Pimenta dioica plant. The fruit is picked when it is green and unripe and traditionally dried in the sun. When dry, the fruits are brown and resemble large brown peppercorns. The whole fruits have a longer shelf life than the powdered product and produce a more aromatic product when freshly ground before use.

Geographical origins

Originally from Greater Antilles, southern Mexico and Central America, but now is cultivated in many warm parts of the world.

Taste

The allspice is spicy and fragrant. It is not a mixture of all spices, but its flavor and aroma will remind many people of mixed cloves, cinnamon and nutmeg.

Recommendations for storage

Store in fresh, dark and dry places.

Uses

 Allspice is one of the most important ingredients of Caribbean cuisine. It is used in mole sauces, and in pickling; it is also an ingredient in commercial sausage preparations and curry powders. Allspice is also indispensable in Middle Eastern cuisine, where it is used to flavor a variety of stews and meat dishes. In Palestinian cuisine, many main dishes call for allspice as the sole spice added for flavoring. In America, it is used mostly in desserts, but it is also responsible for giving Cincinnati-style chili its distinctive aroma and flavor. Allspice is commonly used in Great Britain and appears in many dishes, including cakes. Even in many countries where allspice is not very popular in the household, such as Germany, it is used in large amounts by commercial sausage makers. Allspice is also a main flavor used in barbecue sauces. In the West Indies, an allspice liqueur called "pimento dram" is produced.

Medicinal properties: Allspice has also been used as a deodorant. Volatile oils found in the plant contain eugenol, a weak antimicrobial agent. Allspice is also reported to provide relief for indigestion and gas.

Black pepper

Overview

Black pepper (Piper nigrum) is flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. The fruit, known as a peppercorn when dried, is a small drupe approximately five mm thick, dark red when fully mature, containing a single seed.

Black pepper is produced from the still-green unripe berries of the pepper plant. The berries are cooked briefly in hot water, both to clean them and to prepare them for drying. The heat ruptures cell walls in the pepper, speeding the work of browning enzymes during drying. The berries are dried in the sun or by machine for several days, during which the pepper around the seed shrinks and darkens into a thin, wrinkled black layer. Once dried, the spice is called black peppercorn.

Geographical origins

India, Indonesia, Malaysia and Brazil.

Taste

Pepper gets its spicy heat mostly from the piperine compound, which is found both in the outer fruit and in the seed. Refined piperine, milligram-for-milligram, is about one percent as hot as the capsaicin in chilli peppers. The outer fruit layer, left on black pepper, also contains important odor-contributing terpenes including pinene, sabinene, limonene, caryophyllene, and linalool, which give citrus, woody, and floral notes.

Recommendations for storage

Keep in fresh, dark and dry places.

Uses

The pepper is a spice worldwide, used to flavor all kinds of dishes. It has a strong spicy flavour and can be used with both types of food. It is commonly used in broth and sausage.

Pink pepper

Overview

Pink pepper from Piper nigrum is distinct from the more-common dried "pink peppercorns", which are the fruits of a plant from a different family, the Peruvian pepper tree, Schinus molle, and its relative the Brazilian pepper tree, Schinus terebinthifolius.

Taste

Its flavor is softer than the other peppers.

Uses

Uan ornament with a very colorful and unique flavor. Add fish, poultry and cheeses. Use it in a sauce and toppings for fish, poultry and meat.

Recommendations for storage

keep in dark and fresh places.

Green pepper

Overview

Green pepper, like black, is made from the unripe berries. Dried green peppercorns are treated in a manner that retains the green colour, such as treatment with sulfur dioxide or freeze-drying. Pickled peppercorns, also green, are unripe berries preserved in brine or vinegar. Fresh, unpreserved green pepper berries, largely unknown in the West, are used in some Asian cuisines, particularly Thai cuisine.

Taste

It's flavor has been described as piquant and fresh, with a bright aroma.

Recommendations for storage

Store in dark, fresh and dry places.

Uses

Use green pepper in sauces, dressings, meats. Add to oil and vinegar dressings. Sprinkle on meats before cooking. Mix with butter for cooking vegetables. Add to cream sauce for chicken or beef.

Ground horseradish

Overview

Horseradish (Armoracia rusticana, syn. Cochlearia armoracia) is a perennial plant of the Brassicaceae family, which also includes mustard, wasabi, broccoli, and cabbages. The plant is probably native to southeastern Europe and western Asia, but is popular around the world today. It grows up to 1.5 meters tall and is mainly cultivated for its large white, tapered root. Horseradish contains potassium, calcium, magnesium and phosphorus, as well as volatile oils, such as mustard oil (which has antibacterial properties due to the antibacterial mechanism of allyl isothiocyanate). Fresh, the plant contains average 79.31 mg of vitamin C per 100 g of raw horseradish

Geographical origins

Although grown in many regions of the world, Collinsville, Illinois is the self-proclaimed "Horseradish Capital of the World". Other major US growing regions include Wisconsin and Tulelake, California. Apart from these US areas, horseradish is also produced in Europe.

Taste

The intact horseradish root has hardly any aroma. When cut or grated, however, enzymes from the damaged plant cells break down sinigrin (a glucosinolate) to produce allyl isothiocyanate (mustard oil), which irritates the sinuses and eyes. Once grated, if not used immediately or mixed in vinegar, the root darkens and loses its pungency and becomes unpleasantly bitter when exposed to air and heat.

Recommendations for storage

Store in fresh, dark and dry places.

Uses

Horseradish sauce made from grated horseradish root, vinegar and cream is a popular condiment in the United Kingdom. It is usually served with roast beef, and can be used in a number of other dishes also, including sandwiches or salads. In the U.S., the term Horseradish Sauce refers to grated horseradish combined with mayonnaise or Miracle Whip salad dressing, prepared horseradish is a common ingredient in Bloody Mary cocktails and in cocktail sauce, and is used as a sauce or spread on meat, chicken, and fish, and in sandwiches.