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Posts tagged ‘Gingerbread Cake’

15
Nov

Crystallized Ginger

Crystallized ginger is an ingredient most bakers are very familiar with because the flavor and texture can add so much to a recipe, especially cakes and muffins.  When people speak or write of ginger, they are usually referring to the ginger root – a spicy hot and fragrant spice used predominantly in Indian and Asian cuisine. The younger roots -“baby ginger” – are milder and juicer and are often used to make crystallized ginger or candied baby ginger by simply cooking the root in sugar until it becomes soft and chewy. The sugar forms a protective coating around the ginger root thus acting as a natural preservative. Read more »