Crystallized Ginger (also called by some Candied Ginger or Glace Ginger) is pungent with a spicy sweet flavor. To make crystallized ginger, young ginger roots are harvested approximately 90 days after planting, where they are then washed, peeled, hand cut, and water blanched. The root pieces are then dipped in a cane sugar (or fruit juice) solution, rolled in cane sugar and placed in an oven (similar to a convection oven) where hot air circulates freely around them until most of the moisture has evaporated. Crystallized Ginger has a long history and was mentioned in the writings of Marco Polo, spoken of in the Jewish Talmud, and Henry the VIII suggested it as a remedy against the plague. Urban legend even has some folks saying that it helps alleviate the symptoms of motion sickness on boats. The English have been known to use it as an after dinner snack and it can also be added to a cup of tea. It is most frequently used in desserts and baked goods but it is also used chopped up as a condiment with curry, minced and served with chutney, cream cheese and fruit desserts or mixed with soy sauce for vegetables and egg rolls. We also carry Ginger Root Powder. Two of our favorite recipes with Crystallized Ginger are Spiced Anise and Ginger Beef and Vegetarian Stir-Fry Burritos.
