What practical step can consumers take to help revitalize the flavor profile and sensory experience of a common, store-bought green paste before serving it?

Mixing it with a very small amount of fresh acid, such as a squeeze of lime, immediately before serving.

Since most commercial pastes are horseradish-based and lack the full spectrum of fresh ITCs, they often taste flat or muted. A practical method to improve the sensory experience of this prepared paste is to introduce a fresh acid, like lime juice, right before consumption. This technique works because the acid helps to brighten the overall flavor profile and may aid in stabilizing some of the volatile aromatics present in the paste, even though it cannot generate the true 6-MSITC found in the fresh rhizome. This small adjustment mimics aspects of flavor release chemistry, leading to a sharper, fresher sensory result.