Ginger, a popular spice known for its pungent, spicy taste, is used in a variety of cuisines and baked goods. When it comes to ginger-based desserts and treats, two terms that are often used interchangeably are “crystallized ginger” and “candied ginger.” Although they look and taste similar, there is a distinct difference between the two.
Candied and crystallized ginger are both made by cooking ginger in sugar syrup until it is tender and the syrup has infused into the ginger. The cooking process results in a chewy, sweet and spicy ginger candy that can be enjoyed on its own or used as an ingredient in various baked goods and desserts. However, there are some key differences between the two, including how they are made and their texture. Let’s explore these differences more in-depth to understand the nuances of each ginger candy.
The Origin of Candied and Crystallized Ginger: A Brief History
Candied ginger and crystallized ginger are two popular types of ginger that are widely used in cooking and baking. They are both made by cooking or boiling fresh ginger in syrup until it becomes tender and sweet.
The origin of candied and crystallized ginger can be traced back to ancient China and India, where ginger was considered a valuable medicinal herb. Both candied and crystallized ginger were originally made as a way to preserve the ginger and make it easier to store and transport. Over time, they became popular as a sweet and spicy snack and a popular ingredient in desserts and baked goods. Today, they are widely used in many different cultures around the world and can be found in almost any grocery store or specialty food shop.
How Is Candied Ginger Made and What Is in It?
Candied ginger, also known as glace ginger, is a sweet and spicy treat made by cooking fresh ginger root in sugar syrup until it crystallizes. The process starts by peeling and slicing the ginger root into thin pieces or cubes, which are then boiled in water to soften them. The ginger is then immersed in a sugar solution containing a blend of spices like cinnamon, cloves, or cardamom to infuse flavor.
The sugar syrup is then cooked at high temperature until it reaches a soft ball stage, at which point the ginger is added and cooked until the sugar crystallizes and forms a shell around each piece. The result is a chewy, sweet, fiery, and slightly sticky confection that is perfect for snacking or as an ingredient in baked goods, sweets, or desserts. Candied ginger is a popular ingredient in Chinese, Japanese, and Thai cuisine and is also used in health tonics and herbal remedies.
How Is Crystallized Ginger Made and What Is in It?
Crystallized ginger is a chewy, sweet and spicy snack that is made by preserving fresh ginger root in a sugar syrup. The process of making crystallized ginger begins with peeling and slicing fresh ginger root into small pieces. These pieces are then boiled in hot water to remove the excess bitterness. After that, they are cooked in a mixture of sugar and water until they become translucent and shiny.
The end result is a sticky, chewy texture that has a balance of sweetness and ginger spiciness. Crystallized ginger is commonly used in baking and cooking, as well as consumed as a snack. It is also believed to have numerous health benefits because of ginger’s anti-inflammatory and antioxidant properties. Some people also use crystallized ginger to ease nausea, vomiting, or motion sickness.
The Flavor Profile of Candied vs. Crystallized Ginger
The flavor profile of candied and crystallized ginger is slightly different. Candied ginger has a sweet and spicy flavor, while crystallized ginger has a milder, sweeter taste with a subtle ginger kick. The candy coating on candied ginger can add an extra layer of sweetness and texture, while crystallized ginger is simply ginger that has been boiled in sugar syrup and then dried.
The texture also differs slightly between the two. Candied ginger can be chewy and slightly sticky, whereas crystallized ginger is harder and crunchier. Some people prefer the more intense flavor and texture of candied ginger, while others prefer the milder flavor and crunch of crystallized ginger. Both add a deliciously ginger-y kick when used in baking or eaten as a snack.
The Texture Difference: Candied vs. Crystallized Ginger
The texture of Candied Ginger is usually softer and chewy, while Crystallized Ginger tends to be harder and more brittle. Candied ginger is boiled with sugar syrup, which not only preserves it but also gives it a softer texture. The sugar coating on the Candied Ginger provides an extra layer of sweetness, making it perfect for recipes that call for a sweet and spicy combination.
On the other hand, Crystallized Ginger is coated with granular sugar and allowed to dry, which results in a harder and more brittle texture. Because of its crunchiness, Crystallized Ginger is often used as a topping for baked goods or added to trail mix or granola. Its intense ginger flavor combined with the hard texture makes it a great snack for those who love a sweet and spicy treat. Despite their texture difference, both Candied Ginger and Crystallized Ginger can be substituted for each other in most recipes.
Health Benefits of Candied and Crystallized Ginger
Candied and crystallized ginger not only add a sweet and spicy flavor to dishes and snacks but also offer various health benefits. Ginger has anti-inflammatory and antioxidant properties that are beneficial for the human body. Candied and crystallized ginger retain most of these benefits as they are made from fresh ginger roots.
Studies have shown that consuming ginger can help in reducing nausea, vomiting, and digestive discomfort. It may also help in reducing inflammation and pain in people with conditions like osteoarthritis and rheumatoid arthritis. Additionally, ginger has shown to have potential benefits in reducing blood sugar levels and improving heart health. In conclusion, although candied and crystallized ginger may contain added sugars, they can still contribute to a healthy lifestyle when consumed in moderation.
Cooking and Baking with Candied and Crystallized Ginger: Which One to Use When?
When it comes to cooking and baking with candied and crystallized ginger, it’s important to understand the differences between the two and which one to use in different recipes. Candied ginger is perfect for adding to desserts like cakes, cookies, and ice cream. Its chewy texture and syrupy coating infuse a rich flavor into the dessert, enhancing the overall taste. It’s also great for snacking on or adding to tea for a spicy twist.
Crystallized ginger, on the other hand, is better suited for recipes that require a finer texture. It’s often used in frosting, glazes, and gingerbread recipes for a subtle and sweet ginger flavor. Additionally, it can be chopped finely and added to trail mixes, granolas, and other snacks for added flavor and crunch. Understanding the differences between candied and crystallized ginger can help you choose the right ingredient for your next recipe.
Final Verdict
To sum up, candied ginger and crystallized ginger are both delicious and healthy treats that add a unique flavor to dishes and snacks. While they share similarities in terms of taste and texture, their production methods and ingredients are different. Candied ginger is made using ginger root and sugar syrup, while crystallized ginger uses only ginger and sugar.
Although they differ slightly in taste and texture, both are great options for various recipes. Candied ginger is perfect for baked goods, while crystallized ginger can be enjoyed as a standalone snack or added to trail mixes and granolas. Whether you prefer the sweet and chewy candied ginger or the crunchy and spicy crystallized ginger, both make great additions to any pantry.