I love horseradish, in all of its many forms: fresh grated root, fresh 'prepared' (from the deli case), in a commercially-prepared sauce, etc.

Recently, I spotted a new item on the condiments shelf on my local grocery store: "inglehoffer® Wasabi Horseradish." Never heard of the stuff or of the maker (who is really Beaverton Foods in Beaverton, OR). The container advertises “Hot and Creamy.” I tasted it. WOW!! Good stuff!

Just curious whether there are other Horseradish lovers out there … what your favorite types are … how do you use it, etc?