Holy Schmitt's traditional white horseradish is a true classic with an extra hot kick. A little sweet, a little tangy, and VERY hot, this'll clear out your sinus and make you exclaim "HOLY SCHMITT!" Spread on a sandwich, add some kick to a soup, offer on a cheese board, dress up your Seder plate, or mix with sour cream for the perfect roast beef accompaniment.
Holy Schmitt's Horseradish farm, Philip A. Schmitt and Son Inc., is located on the east end of Long Island in one of the few remaining rural farming communities in the area. They specialize in a variety of vegetables including, of course, horseradish. The Schmitt family has been farming on Long Island for over 150 years and currently operates a 165-acre wholesale farm and a roadside farmstand. For years, the family has been dedicated to providing customers with the freshest produce possible. Holy Schmitt's Horseradish began as a hobby for fourth generation farmer Matt Schmitt. Schmitt took the time to research and hone his horseradish preparation skills after he recognized that the craft was lost to many in his generation. Following his grandfather’s recipe, he made jars of horseradish for family and friends to share at holidays and parties. The name "Holy Schmitt's" came from the surprised reactions of everyone who tasted it. Schmitt sold his first jar in 2010, and has since added several horseradish flavors and blends, as well as pickles and pickled beets. Hopefully the Holy Schmitt's brand will continue to grow and allow the Schmitt family to continue farming in this modern agricultural landscape.
Keep refrigerated. Consume by date on jar.
Horseradish, Vinegar, Beets, Sugar