Chrain (Czech:křen;Slovak:chren;German:Meerrettich orKren;Polish:chrzan;Romanian:hrean;Russian:хрен,romanized: khren;Ukrainian:хрiн,romanized: khrin;Yiddish:כריין,romanized: khreyn;Hebrew:חזרת,romanized: khazeret; meaning 'horseradish' in all these languages) is a spicy paste made of gratedhorseradish. It is a common condiment for meat and fish dishes in Eastern and Central European cuisines (Slovene, northernCroatian,Belarusian,Czech,Slovak,German (especiallyBavarian),Polish,Romanian,Latvian,Lithuanian,Russian,Ukrainian andAshkenaziJewish cuisine).[1][2]Chrain comes from Yiddishכריין, which is in turn a loanword from Slavic languages.[2]
There are two common forms ofchrain in the Slavic and Ashkenazi Jewish cuisines. Whitechrain consists of grated horseradish andvinegar, and sometimessugar andsalt, while redchrain includes the addition ofbeetroot. These types ofchrain are distinct from other horseradish-based condiments in that they arepareve (contain no dairy products), making it acceptable at both meat and dairy meals according toJewish dietary law. In contrast, many Central European varieties includecream, while some Russian recipes call forchrain withsmetana (sour cream).[1] There are also varieties includingapples,lingonberry,cranberry andoranges.
The use ofchrain 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 withgefilte fish, for which it is considered an essential condiment.[2] In Eastern and Central European cuisines chrain is a typical condiment for various fish dishes, as well as for meat and fishzakuski, such askholodets (aspic) andbeef tongue.[1]
