This paper aims to address the possibility of contamination of the plants used as spices – horseradish (Armoracia rusticana) with microorganisms, but also to investigate their composition from the point of view of volatile compounds by GC-MS methods. Their initial use was probably a flavoring agent, which then demonstrated antimicrobial properties by maintaining fresh foods for longer periods and improving the health of those who regularly consume spices It has been found that horseradish has a low number of bacteria, yeasts and molds of 1-14 CFU / g, in contrast, there are significant amounts of volatile compounds. The most significant values were obtained for isothiocyanates (Isobutyl ITC, sec-butyl ITC, benzyl ITC, 3-butenyl ITC, 3-methylbutyl ITC), which range between 33.1835 g / g and 47.45 g / g (3-hydroxy-4,5-dimethyl-2 (5H) -furanones) with values ranging from 0.2317 g / g to 1.1217 g / g and methoxypyrazines, 5103 g / g and 1,525 g / g (3-isobutyl-2-methoxypyrazine, 3-isopropyl-2methoxypyrazine). All these elements contribute to the formation of the sensory and aromatic characteristics of horseradish, but also have beneficial effects on the human body.