"Drakanthus" wrote:

As I understand
it manufacturers are required by law to pasteurise the root -

That's certainly not the case here in the colonies, but I have noticed that
the pungency depends entirely on getting a fast-moving locally-made brand,
so it's good and fresh. That's probably why delicatessens have the
reputation for having the Good Stuff; they use a lot!
It freezes pretty well; I use the same old plastic ice cube tray for
freezing pesto in season. Dueling pungents!


Gary Woods AKA K2AHC- PGP key on request, or at www.albany.net/~gwoods
Zone 5/6 in upstate New York, 1200' elevation. NY WO G