Finally bought a hunka horse radish root at supermarket today. Wasn't AVOIDING it for any reason, just never bought it before. Looking for tips/hints/advice on use/storage. Have no idea if it'll be hot or HOT until I have at it. Like to use HR in my "pink" cocktail sauce and in yolk mixture for deviled eggs. Usually buy jarred stuff (Keltcher's) but it starts to lose it's ZIP too quickly... flavoe still there but kick dwindles.