Crystallized ginger or candied ginger is a tasty treat you can pick up at most grocery stores or farmer’s markets. 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. It is beneficial for conditions including migraines, arthritis, and sore throats. Rich in a number of the essential nutrients used in digestion, ginger has great health benefits for your digestive system.
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Ginger has a spicy, pungent flavor and aroma and 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 tropics 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.
Recent Studies On Ginger Health Benefits
Some studies indicate ginger may reduce symptoms associated with motion sickness, including nausea, dizziness, vomiting, and cold sweats. Recent research shows that ginger’s 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 reduce pain and inflammation caused by exercise.
Whether you make a batch of candied ginger at home or buy a bag at the grocery store, you will certainly find many uses. 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 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.
A Simple Candied Ginger Recipe:
Combine water and 1 1/2 cups sugar in a small saucepan and 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.
