There is no difference between candied ginger, crystallised ginger and glace ginger. The only difference lies in the name. Each is made by sprinkling sugar on dried pieces of ginger root.
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Make your own
According to The Cook's Thesaurus, you make your own candied or crystallised ginger. Bring to a boil 320 ml (1 1/3 cup) sugar, 240 ml (1 cup) water, and 240 ml (1 cup) peeled, chopped ginger. Simmer the mixture for 20 minutes, then strain and dry. Sprinkle with sugar.
Candied or crystallised ginger has several health benefits. Some include helping to reduce the effects of colds, hot flushes, sea sickness and chronic indigestion.
Ginger is a very old root. "It is spoken of in the Jewish Talmud, written about by Marco Polo, and even recommended by Henry VIII as a remedy against the plague," according to Fruits and Nuts Online.
To keep the sweet and spicy flavours lasting longer, "store in an airtight container in a cool, dark place for up to three months," according to the online Kitchen Dictionary.
Since candied, glace or crystallised ginger is so sweet, it is commonly used in dessert recipes. However, you can also eat candied ginger by itself as a tangy treat for yourself.
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