ginger root

crystallized
slices
4.9
based on 11 reviews
refill
2.5 oz
$4
large refill
8 oz
$12
view packaging
VARIANTS
slices - crystallized
small cubes - crystallized
Crystallized ginger root is tender and sweet with a spicy bite. It is made by peeling and slicing fresh ginger and boiling it until softened. The pliable ginger is then candied with an addition of sugar and continued cooking. It is finished when the ginger is a translucent pale yellow and the water is evaporated.

Creative chefs add chopped crystallized ginger to savory dishes for unexpected texture and zest. It can also be used in more traditional ways, such as in baked goods and confections. It's a favorite in festive beverages and infusions in alcohol, but is also consumed as a sweet snack or after dinner treat.
QUICK INFO
ginger root , slices
PLANT PART
rhizome
PROCESSING / FORM
slices
BOTANICAL NAME
Zingiber officinale
ORIGIN
Thailand
BOTANICAL NAME
Zingiber officinale
AKA
candied ginger
The Zingiber officinale plant is thought to be native of Southeast Asia which is where it is still primarily produced, though Jamaica has been known to also yield quality crops. Like turmeric root, ginger root refers to the plants' rhizomes and not their actual roots. These rhizomes are the horizontal underground stems for which both plants are grown and harvested. Ginger's knobby rhizome grows in branches sometimes called fingers, together which make a 'hand.'

Ginger is harvested between 8-10 months after planting. Most young fresh ginger has flesh that is light yellow and juicy with a more mild flavor. As the rhizome matures, the thin easily-abraded skin thickens, the flesh darkens and becomes more fibrous, and its taste grows in pungency. The aromatic rhizome is then carefully dug from the soil and hand-rubbed to remove its outer most skin. It is then dried, sometimes bleached, and sold in a variety of forms for consumption including: fresh, dried, ground, preserved, and/or sugared.

When fresh ginger is dried it becomes less citrusy and its pungency increases since the drying process converts the flavor constituent gingerol to shogaol which has double the heat. When both are cooked they are converted to the more mildly spicy zingerone.
USAGE HINT

Use chopped crystallized ginger as a garnish on ice cream, or on apple pies.

QUICK FACT

Candied ginger and crystallized ginger are usually used interchangeably—but check if your recipe is actually calling for ginger that has been stored in sugar syrup. This is sometimes also called "candied."

 
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REVIEWS (11)