Ginger root has been used for centuries as a seasoning in foods and in traditional herbal medicine. Before refrigeration became widely available, ginger was either used fresh, dried and powdered, pickled, or preserved with sugar. When ginger is preserved with sugar it becomes a soft, sweet, candy-like product that can be used in cooking or eaten out-of-hand. The surface of this type of ginger is often coated with sugar crystals, hence the name, crystallized ginger.
Source
Crystallized ginger is made from the root of the ginger plant. The root is actually a rhizome, a type of specialized underground stem. The root is harvested in the fall after the ginger plant dies back. Ginger roots look like plump main tubers with smaller finger-like tubers growing from them in what is often referred to as a "hand." The skin of ginger root is light tan and peels easily. The flesh is usually white or yellow and juicy, with an aromatic and pungent aroma and spicy taste.
Description
Crystallized ginger is usually yellow to orange in color and somewhat translucent. The surface of crystallized ginger is often coated with sugar crystals. It has a soft, pliable texture, a pleasant aroma, and sweet and spicy flavor. Crystallized ginger often comes in disk-shaped slices or cubes.
Preparation
To make crystallized ginger, a thick syrup is first prepared using water and granulated sugar. The ginger root is then peeled and sliced or cubed and placed in the syrup to boil until the syrup completely saturates the root flesh. The ginger root is then removed, allowed to cool and rolled in granulated or crystallized sugar. Finally, the root is dried, thoroughly.
Uses
Crystallized ginger has a variety of culinary uses. It can be incorporated into desserts, confections, baked goods, sauces and other dishes where sweet and spicy complement each other. It can also be eaten as is or incorporated into snacks such as trail mix or granola. The Doula Shop recommends crystallized ginger as an excellent gift for women who are pregnant to help relieve the effects of morning sickness. In fact, according to registered dietitian Leslie Beck, ginger root has a long history as a treatment for nausea.
Storage
Crystallized ginger can be stored at room temperature for up to one year. Use a jar or other container that seals tightly to prevent the ginger from picking up moisture from the air. Store the crystallized ginger in a cool, dark place to maintain freshness.
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