Ginger comes in a number of forms, each right for different recipes. Fresh ginger is a root, available in the produce section of the grocery store, while dried ginger is a powdered spice; however, crystallized ginger is a sugar cured form of the ginger root. Crystallized or candied ginger is sold in health food stores or markets specializing in Asian foods. You can also make your own crystallized ginger at home.
History
The rhizome, or root, of the ginger plant is edible and has been used for both culinary and medicinal purposes for millennia. Ginger is a plant native to southeastern Asia and appears in many of the cuisines of this region. The ancient Romans imported ginger, and it became popular in the Mediterranean. The Spanish brought ginger to the new world, improving access to this spice.
Function
Sugar curing or crystallizing ginger is a traditional means of preserving the fresh root. Fresh ginger is boiled in a sugar syrup and either stored in the syrup or tossed in sugar and dried. It can be used in desserts, trail mixes, for snacking, and even finely chopped for sauces and other more savory dishes if they can tolerate a touch of sweetness. Add candied ginger to your favorite apple crisp recipe, oatmeal cookies, scones or biscuits.
Recipe
You can make candied ginger at home for your own use. Peel fresh ginger root, then slice as thinly as you are able. Boil the ginger in a nonreactive pot for 10 minutes, drain, and repeat. Mix 1 cup of sugar with 1 cup of water and a pinch of salt for each 1/4 lb. of sliced fresh ginger, recommends David Lebovitz. Cook the ginger in the sugar solution until it reaches 225 degrees Fahrenheit on a candy thermometer. Allow to stand for one hour, then drain well and coat in sugar or allow to cool overnight and store in the syrup. If you opt to coat in sugar, place the ginger slices on a cooling rack overnight to dry.
Time Frame
Store candied ginger in syrup for up to one year in the refrigerator or store dry, sugar-coated ginger for several months in an airtight container, according to cookbook author David Lebovitz. If you are shopping for crystallized ginger, skip it if it looks hard, stuck together, or if it's missing the sugar coating, recommends Better Homes and Gardens.
Considerations
Use the sugar that falls off crystallized ginger or accumulates in the container to sprinkle over ice cream or put in coffee. It will add a spicy flavor to your treats. The sugar syrup may be used for drinks by combining it with sparkling water and a twist of lime.
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