crystalized ginger

Ginger is one of those magical roots.  It cures nausea, stomach aches, and motion sickness and has been proven to have immune boosting properties, induce cell death in ovarian cancer cells and protect against colorectal cancer among others.  

Historically it is native to southeastern Asia and is also mentioned in ancient Chinese, Indian, and Middle Eastern writings.  Once Romans discovered and began importing ginger almost two thousand years ago it's popularity in Europe remained centered in the Mediterranean region until the Middle Ages when it spread throughout other countries.  Ginger, was a very expensive spice until Spanish explorers introduced it to the West Indies, Mexico, and South America in the 16th century.  Top commercial producers today are mainly Jamaica, India, Fiji, Indonesia, and Australia.

I use crytallized ginger in the ginger molasses cookies I make and it adds a wonderful spicy burst to the cookie.  Buying crystallized ginger can be expensive and making it is quite simple here is a recipe for you to try, happy crystallizing!

1. Peel and thinly slice one pound of fresh ginger root.
2. place sliced ginger in a heavy saucepan
3. cover with water and cook gently until tender, about 30 minutes
4. drain off water and weigh the cooked ginger and measure an equal amount of sugar
5. return ginger to the saucepan ~ add sugar and 3 Tablespoons of water
6. bring to a boil, stirring often, and cook until ginger is transparent and liquid has almost evaporated.
7. reduce heat and cook, stirring constantly, until almost dry.
8. toss cooled ginger in sugar to coat
9. to store:  seal in an airtight jar for up to 3 months.

recipe courtesy of about.com home cooking.