The roots are used, grated, as a flavouring, though most of the pungency is found in the outer part. Although the flavour is very pungent, it is completely destroyed by cooking, and it should therefore never be added to hot dishes. Horseradish is used as a flavouring for mayonnaise or as a cold garnish to salads. It is available dried and when used in this form must be reconstituted with water. Wasabi, or Japanese horseradish, is a hotter version.