Chrain
Chrain (
Ashkenazi Jewish cuisine).[1][2] Chrain comes from Yiddish כריין, which is in turn a loanword from Slavic languages.[2]
There are two common forms of chrain in the Slavic and Ashkenazi Jewish cuisines. White chrain consists of grated horseradish and
.The use of chrain in Eastern and Central European cuisines Jewish communities is ancient, and is first attested in writing from the 12th century. Though it has had several historical uses, chrain is most commonly associated in modern times with
kholodets (aspic) and beef tongue.[1]
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Gefilte fish with red chrain -
Meat with mustard (left) and white chrain (right)
See also
References
- ^ William Pokhlebkin(1991). "Russian chrain". Condiments (in Russian). Moscow: Agropromizdat. p. 30.]
- ^ ISBN 978-0-470-39130-3.
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