History of Crystallized Ginger

In Sanskrit, there was a word that meant “shaped like a deer’s antlers” and that word was singabera. Following Sanskrit was Late Latin, and that word became gingiber. Then Old English picked it up and made it gingifer, which finally became what we know today as ginger. 

Ginger has a wonderfully rich history, dating back to over five thousand years ago when it was used as a cure for almost every illness or sickness known to the Indian and Chinese people. It was exported by Romans from India, and from there it rose in popularity around Europe. Since the Romans had the most vested interest in the rhizome, the fall of the empire also brought about the fall of ginger’s popularity as well. After the dip in popularity, Marco Polo brought ginger back to life. There was no such luck for the Roman Empire, unfortunately. After traveling to Asia and seeing the many uses for ginger, Polo decided to bring some home. He talked of the ginger in his writings, including crystallized ginger, leaving written evidence for us of ginger’s many forms in history. 

Ginger was traded in Europe by the Arabs later. They traveled and with them went ginger, which was subsequently planted in places like Zanzibar and Africa. Europeans loved flavoring their drinks with ginger, but it was so expensive that roughly a pound of ginger was worth as much as a whole sheep. Understandably then, they used ginger sparingly. European barkeepers used to keep a dish of ginger on their bar to allow customers to sprinkle it on top of their drinks, paving the way for what we refer to as ginger ale now. Ginger beers were also inspired by the barkeepers. Ginger is much more affordable today. 

Crystallized ginger was spoken of in the Jewish Talmud, and even Henry VIII suggested it as a remedy against the plague. Urban legend has some folks saying that it helped alleviate the symptoms of motion sickness on boats. Ginger, whether crystallized or not, is also considered a good remedy for nausea. Today, ginger ale is a common remedy for upset stomachs in people of all ages. It is thought to be a strong antioxidant to prevent cancers ranging from gastrointestinal to skin, and as an antimicrobial against E. coli. 

Ginger made it to America with early colonists. They were interested in spices, just as their European counterparts had been, and ginger was extremely popular at the time of the early American colonization. 

Ginger Cultivation

Historians today believe that ginger as is today did not used to exist, and that it was grown and manipulated by humans.

Ginger today is rarely grown from seeds and is instead cultivated from rootstalk cuttings. When being harvested, the ginger rhizome is pulled from the ground, cleaned, and then sun dried. Often strange in shape, the rhizomes are sometimes thought to resemble hands. The color of ginger ranges from pale yellow brown to light brown to dark yellow. You might find ginger unpeeled (with the outer skin still intact), partially peeled, or completely peeled (entire removal of the outer skin and the thinner skin just below that). Ginger likes to grow in loose soil that is well-drained and full of organic material.

Depending on where in the world it comes from, both the flavor and the quality of ginger can vary greatly. Considered to be the best sort of ginger available, peeled Jamaican ginger has pale coloring, an aroma that is very subtle, and a finely textured powder. Nearly all the ginger grown in Jamaica is consumed there, making it the most expensive and most difficult to find ginger.  Ginger grown in Africa is unpeeled and harsh. Ginger from Australian has more lemony undertones than any of the gingers. Good quality Indian ginger is partially peeled, of a light brown color, and it has a lemony flavor to complement its equally lemony smell. India is currently the world’s leading exporter of ginger. The best grade of ginger available from India is called Cochin. 

Our Ginger is cultivated in India and is the Cochin grade.

Making Crystallized Ginger

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 (like a convection oven) where hot air circulates freely around them until most of the moisture has evaporated. Young ginger is the most suitable for this process- the older ginger gets, the harder the flavor. Younger rhizomes are softer and have a milder flavor, making them ideal for crystallized ginger.

Crystallized ginger comes in two forms. The first is a crystallized ginger that has been rolled in sugar crystals after it has finished cooking. The second, what people typically refer to as candied ginger, is cooked the exact same way but it has not been rolled in sugar crystals after it has finished cooking. 

When making this treat, it is obvious that fresh ginger is necessary. Crystallized ginger should yield to a soft bite, and should not be hardened to a dry lump. 

What's In it

Our Crystalized Ginger is made from ginger root, cane sugar and fruit juice.

When and Where to Use

In more modern history, the English have been known to use it as an after-dinner snack or in some of their numerous daily cups of tea. It is most frequently used in desserts and baked goods.

Crystallized ginger can also be used in holiday recipes, whether in pies, puddings, or to decorate the top of cakes. You can find crystallized ginger chopped up as a condiment with curry, minced and served with chutney, alongside cream cheese, and with fruit desserts. It is also sometimes mixed with soy sauce used on vegetables and egg rolls, and can add an extra flavor dimension to vanilla ice cream.

You can enjoy another sweet ginger while you cook with this confectionary treat. The Spice Girls have some classic 90s anthems under their belts, and Ginger Spice is one of the five girls of the group. Blast some of their music to have either a good time or a laugh, depending on your preference.

We also carry Ginger Root Powder and Organic Ground Ginger.

Three of our favorite recipes with Crystallized Ginger are Spiced Anise and Ginger Beef, Thai Basil Chicken Soup, Instant Pot General Tso's Style Chicken and Vegetarian Stir-Fry Burritos.

What does Crystallized Ginger Taste like?

Crystallized ginger tastes both spicy and sweet at the same time. First there is a familiar sweetness on your taste buds and then the heat takes over, but it is not an overwhelming heat. It is pungent and penetrating. 

Substitutions and Conversions

Because of its distinct flavor, there is no truly equal substitution for crystallized ginger in recipes. Some people have suggested replacing it with ground ginger to give a healthier alternative to a recipe.

1 tablespoon of crystallized ginger is equal to 1/8 teaspoon of ground ginger.

1/2 cup of candied ginger can be substituted as 1 teaspoon of ground ginger.

If you are concerned about sweetness, cane sugar can be added to your recipe as a companion to the ground ginger, however this would probably cancel out most of the healthy perks of substituting crystallized ginger with ground ginger.

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