Are you looking for a substitute for crystallized ginger? If so, you’ve come to the right place.
So if you have ever wondered is there any substitute for crystallized ginger then in this post, let’s dive deep into some top candied minced ginger substitutions for cooking.
List Of 4 Substitute For Crystallized Ginger
1. Fresh Ginger Root and Sugar
Originally, the crystallized ginger pieces are made by zesting the fresh ginger strips and coating them with sugar. If you want to find a proper substitute for it, other ginger-originated food may be a good choice.
Among them, the fresh ginger root and coarse sugar are the most compatible mixture.
To be specific, the fresh root and candied ginger are similar in texture and taste because, as mentioned above, the crystallized ginger is an extraction of ginger strips.
To add-in, the organic ginger root also contains the sweet, spicy taste and the pungent, coriander-alike aroma of the minced ginger, making it compatible to use interchangeably with the crystallized ginger.
Additionally, from its name, we can learn that candied ginger contains a high amount of sugar, so if we want to use organic ginger root to substitute it, we need to add some sugar to the mixture. Then, the ginger-sugar mixture is perfectly similar to the candied ginger.
We advise you to mix two tablespoons of ginger, two tablespoons of sugar to replace 1/4 teaspoon of crystallized ginger.
2. Powdered Ginger
Powdered ginger results from grounding fresh ginger into fine powder process, so, theoretically, the grated ginger can resemble the ginger taste.
Let’s discuss more on the compatibility of powdered ginger and candied ginger. Originally, the crystalized ginger is the result of coating granulated sugar to the fresh ginger strands; meanwhile, the ginger contains pure, fresh ginger smashed into powder.
The ground ginger can provide the authentic spicy and sweet flavor of the original fruit. What makes it distinctive among others on this list is that the ground ginger can remain the aromatic fragrance that only ginger can have.
However, there is a downside of this option: the powdered ginger cannot serve the sugary taste that represents the crystallized ginger. We suggest using this alternative for ginger for savory dishes that don’t require a ginger’s sweet taste.
Use 1/8 teaspoon of ground ginger for every tablespoon of crystallized ginger in recipes, but you will need to add some sweetener if you want it to be sweet.
For larger portions, we advise you to mix a teaspoon of ground ginger to a cup of sugar water for every 1/2 cup of crystallized form of ginger. (or a sugar alternative)
Pour cold water into the powder mix, stir and let it sit down for a few minutes before using.
3. Chopped Nuts
People may never consider nuts as a substitute for ginger, but in fact, we can use them interchangeably. There is a similarity between the taste of ginger and nuts.
To be specific, the chopped nuts provide a sweet and fatty taste, with a mild nutty aroma. Meanwhile, the candied ginger also brings out the sweetness. To make it more convincing, we could confirm that nuts’ sugar level is the same as the crystallized ginger.
Here is the step by step guide for using chopped nuts as a substitute for crystallized ginger:
First, combine a spoonful of walnuts with a teaspoon of chopped pecans.
4. Your Own Recipe
Finally, let us introduce the customized recipe that we have used for a long time: combine ginger powder with a kitchen bouquet. This is the recipe that we came up by ourselves as an experiment, but it comes out very well.
Specifically, the recipe that we choose is to mix fine ginger powder with a bouquet. Meanwhile, the fine powder provides the pungent, spicy flavor of its original fruit; the kitchen bouquet serves the sugary-but-herbal flavor.
Originally, the kitchen bouquet calls for composing caramel with vegetable flavorings. As a result, its taste is super sugary.
Based on our experience, this combination works well in replacing the candied ginger because the similarity is significant. We suggest using a teaspoon of ground ginger with two spoonfuls of kitchen bouquet to alternate a spoon of glace ginger.
Then, add a spoon of sugar and some lemon zest if you love the mixture’s additional citrusy taste. The resulting combination is ready to serve as a replacement for candied ginger.
Frequently Asked Questions
Is Crystallized Ginger And Candied Ginger The Same?
Typically, most people use these two types interchangeably because the taste and texture feel almost the same.
The crystallized ginger slices are made by stripping down the ground ginger roots, then coating them in crystalized sugar. So, the sugariness in this food comes from the process of condensing and reconstructing crystal seeds.
On the contrary, the candied ginger is made of spicy ginger strips. The standard ratio is using ¼ teaspoon of powdered ginger when a recipe calls for 1 teaspoon of fresh ginger and simple syrup.
Hence, the taste of candied ginger is as sweet and spicy as the crystallized one, but it is less dry.
However, if considering the texture and the taste, these two still provide a similar vibe, right? So, these two forms of ginger are about 80% the same, and the difference lies in the subjective feeling of delicacy and sugariness, so it isn’t remarkable.
Is Eating Crystallized Ginger Good For You?
Crystallized ginger is an extraction from ginger, so it is harmless and healthful. However, what makes people concerned about the food is its sugar crystals-coated feature.
Most scientists recommend having sugar for just a few milligrams a day to remain healthy. Otherwise, you can have serious diseases related to blood pressure, heart, and fat.
So, if consuming a large amount of crystallized ginger in a short period, then the sugar blood level will go too far beyond the limit, causing heart and blood diseases.
Can You Use Crystallized Ginger Instead Of Stem Ginger?
Yes, you can. The stem ginger is the blend of ginger soaked in syrup, so this food is soft, damp, delicate, and extremely sugary.
These features have also resembled the crystallized ginger so that you can use these two interchangeably. However, the stem ginger may be softer and damper.
