Types and varieties
In the wild, there are 30 species belonging to the genus Eutrema, differing in their external structure, length and thickness of roots. The most common varieties are: Japanese, growing in Japan; heart-leaved – in the Krasnoyarsk Territory, Irkutsk Region; whole-leaved-in Central Asia and the Altai. Seasonings can be found in different forms: wasabi powder – high price, diluted with water, pronounced taste; pasta-inexpensive, ready to use, contains many other impurities; root-very expensive, you need to grate, original taste. An interesting review of wasabi from different manufacturers: Useful properties of Wasabi is distinguished by a large number of healing qualities: It fights worm infestations. The use of spicy seasoning is relevant for frequent eating of sushi with salted fish, which is not subjected to heat treatment. It has an antioxidant effect. Reduces the risk of cancer, rejuvenates the skin. Promotes comfortable digestion. Fiber stimulates the work of the intestines. Reduces the level of cholesterol. This reduces the risk of heart attack and stroke. Normalizes the intestinal microflora. Eliminates the symptoms of dysbiosis (bloating in the abdomen, increased gas formation, spasms) due to antibacterial action. It has an anti-inflammatory effect. It is especially pronounced on inflamed ligaments and joints. He showed himself well in diseases of the respiratory system and ENT organs. Bronchitis, pharyngitis, laryngitis will pass faster when seasoning is added to the treatment. Japanese horseradish has found application in folk medicine: the use of extracts as an additive to antibacterial creams; for stomatitis, oral candidiasis; as an antimicrobial agent for bronchitis, sinusitis, frontitis; as an anthelmintic.