How is crystallized ginger made? What type of process is used when working with very young ginger?
Crystallized ginger is fresh ginger root that has been peeled, sliced and simmered in a sugar syrup. Once cooked, the ginger slices are then tossed in superfine sugar. If you’d like to prepare crystallized ginger at home, use the same cooking procedure, regardless of whether you’re working with mature ginger or fresh, young ginger. Mature ginger is classified as ginger that’s harvested after seven to ten months, while young ginger is generally harvested after only three to four months. Fresh, young ginger has extremely thin, transparent skin with flecks of pink in it. This type of ginger is generally used for pickling and candy-making because its flavor is not as pronounced as that of mature ginger. Mature ginger tends to be more fibrous than young ginger and toughens during long periods of cooking. Young ginger can often be found in Asian or ethnic markets. Ginger root is also very closely related to turmeric root. Cardamom pods are produced by plants that are also related to ginger r
