Crystallised ginger originated in Thailand it is often used in baking sweet goods such as shortbread, cookies, cakes and adding on top as a sweet decoration. Not only is it great in baked things, but it also is beneficial to digestive health, if you are suffering from indigestion, tummy cramps or bloating and gas, pop some crystallised step ginger in your mouth, suck or chew, and your pain should begin to float away.
If your child is suffering from a bug and wont eat much food due to ill health giving them a small piece of crystallised ginger may help them feel better because of the sugary coating they will not be fussed by any spice from it.
Many pregnant women suffer from morning, noon and night sickness in the first 12 weeks of pregnancy, and the only thing they can stomach is ginger biscuits, ginger beer and crystallised ginger. It helps relieve sickness and nausea and settles your stomach.
If you or someone you know is suffering from a horrible cough, cold and sore throat ginger is very beneficial for soothing the pain and numbing the throat, also clearing congestion. Due to ginger containing anti inflammatory properties it can help alleviate body aches and pains caused by arthritis.
Making crystallised ginger is very easy to get wrong, I have had so many failed attempts where it turned out hard or too spicy. You have to make sure it is cut as thinly as possible or you will end up cooking for over an hour to soften it. Also remembering to change the water every 10 minutes to stop it being so overly spicy.
- Fresh ginger (1/4lb)
- Sugar (1 cup)
- Water (1 cup)
- Salt (pinch)
Peel the ginger and cut it into 1-inch cubes (bite-sized chunks). Put a medium pan on medium heat with the sugar and water in, dissolve the sugar and add in the ginger.
Bring to a boil and cook for 20 minutes until it turns into a syrup texture. Strain the ginger and coat each piece in your choice of sugar.
How to make crystallised ginger (Video)
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