Crystallized ginger, or candied ginger is a tasty treat you can pick up at the grocery store or farmers market. Not only that, it’s also a centuries-old remedy used to treat inflammation, nausea, and even certain cancers. Eastern medical practice used to use ginger for many health conditions. They are beneficial for conditions include migraines and arthritis and sore throats. Rich in a number of essential nutrients, ginger has great health benefits with your digestive system.
Ginger, which has a spicy, pungent flavor and aroma, can be eaten raw. You can also use it as part of a recipe, or in a candied form with crystallized sugar syrup. Boiling ginger in a simple syrup and then letting the candy dry out makes Crystallized ginger. Places throughout the humid tropic actively produce Ginger. However, India produces the largest bulk of it. In fact, experts believe that Indians and Chinese have produced ginger as a tonic root for over 5,000 years as a treatment for many ailments.
Some studies indicate ginger may reduce symptoms associated with motion sickness, including nausea, dizziness, vomiting and cold sweats. According to recent research the ginger health benefits include proof that it is just as effective as Dramamine, a frequently used over-the-counter and prescription drug for motion sickness relief. Experts suggest a daily dose of 2 grams of ginger will reduced pain and inflammation due to exercising.
Whether you make a batch of candied ginger at home or buy a bag at the grocery store, you certainly will find many uses for it. Add it to the batter of baked goods like cakes, pies, muffins, and cookies or throw some chopped ginger in a citrus salad with grapefruits, oranges and tangerines to lighten the acidity. Some people sprinkle ginger over ice cream, or add it to their your morning coffee. If you choose to make candied ginger at home, first let it cool down. Then you can store it in an airtight container for up to two weeks.
Simple Candied Ginger Recipe:
Combine water and 1 1/2 cups sugar in a small saucepan and bring to a boil.
Add ginger, reduce heat, and simmer for 20 minutes.
With a slotted spoon, transfer ginger to a wire rack (set over a pan or dish so your counter doesn’t get sticky).
Let stand until dry, and then roll slices in additional sugar.