It’s not surprising that Terry Grinnan of Deerfield landed in the horseradish business. Decades ago, he worked as a teacher and consultant in hospitality and tourism management in the former Soviet Union, where the condiment accompanied many dishes. When Grinnan was growing up in Rochester, N.Y., his father was a butcher and owned a supermarket and his mother ran a catering business. “I’ve seen people enjoy horseradish since I was 6 years old,’’ says Grinnan. Retiring after 45 years in the food business, he had an idea for his own endeavor. The entrepreneur bought a powerful German grating machine and in 2002 launched Saw Mill Site Farm Horseradish Products (8 ounces for $4.50). The name is inspired by the spot on his Pioneer Valley property where a centuries-old saw mill stood. Grinnan buys quality horseradish root grown in southern Illinois along the Mississippi River by Mennonite farmers. “It’s the best in the world,’’ he says. Crafted in small batches, the line includes Frankie’s Original (named for his dad). Made from horseradish roots and white vinegar, it has a sinus-clearing bite. Eastern European-style Beet Horseradish uses grated beets, and Fishmonger’s Fusion Cocktail Sauce blends the Original horseradish, organic ketchup, sriracha, and fresh lime. It kicks up a seafood dish and makes a killer Blood Mary. Each will enhance any sandwich. Available at Allandale Farm, 259 Allandale Road, Brookline, 617-524-1531, www.allandalefarm .com; Volante Farms, 292 Forest St., Needham, 781-444-1195, www.volante farms.com; Verrill Farm, 11 Wheeler Road, Concord, 978-369-4494, www .verrillfarm.com; Common Crow Natural Market, 200 Eastern Ave., Gloucester, 978-283-1665, www.commoncrow.com ANN TRIEGER KURLAND

Ann Trieger Kurland can be reached at atrieger@comcast.net.