The use of chrain in Eastern European 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 with gefilte fish, for which it is considered an essential condiment.[1] In Eastern European cuisines chrain is a typical condiment for various fish dishes, as well as for meat and fish zakuski, such as kholodets (aspic) and beef tongue.[2]