Ginger candy is often confused with crystallized ginger, so it’s already common for people to use them interchangeably in cooking and baking. You may want to avoid this option if you’re not looking to add an extra sugary touch to your dish. That said, considering that you’re brewing up a sweet dish, you can rely on your stem ginger to give you the same pungent taste of crystallized ginger. Depending on the quality of the roots and how well they are peeled and sliced, some may only be able to last in the preservation stage for six months. Stem Gingerįor those who aren’t familiar with stem ginger, it refers to ginger roots that are boiled and cooked in a sugar-based syrup, which are then preserved for 12 months at most. You may have to test out the measurements, as the flavor of some of these complementary spices can be too weak for your liking. Using household spices is best if you’re looking for a substitute for crystallized ginger because you don’t like how strong it is. All of these can offer you a ginger-like spice without having to worry about finding the actual ingredient. Mace, cardamom, and nutmeg can also be great alternatives if you don’t have any of the spices above. Add a bit of sugar to your mixture, and you can achieve the closest flavor without using the root itself. This makes the spice one of the best substitutes for crystallized ginger. Turmeric is basically a relative of ginger, so they have similar tastes. It’s like using allspice but without the extra flavoring from other complementary spices. If you’re looking for a non-ginger-based substitute to use for baking, cinnamon spice is the way to go. Note that this will only work if you’re cooking a savory dish, as the spice’s peppery flavor won’t complement baked goods. Allspice has underlying notes of cinnamon, nutmeg, and cloves, so you can expect to give your food a similar aroma and spice as crystallized ginger. Specifically, you should look for the following: If you don’t have any ginger-based substitute in your kitchen, you may find a suitable option if you look through your household spices. On the other hand, going this route can be more time-consuming since you need to let it sit in cold water first to bring out the flavor.įor the measurement: you need to use four teaspoons of powdered ginger, and four teaspoons of sugar (use confectioner’s sugar for best results) for every ½ cup of crystallized ginger stated in the recipe. It’s also affordable and has a long shelf life, so you can easily store it in your pantry if there’s still some left after cooking. Some of the good things about using powdered ginger are that it’s easily accessible and has several health benefits. This can either be a pro or con, depending on your taste preference. While ginger root comes with a sweeter taste, using ground ginger in place of crystallized ginger will give your dish a stronger and spicier kick. Powdered ginger, also known as ground ginger, is more potent than fresh ginger root. You’ll be able to capture the sweet and spicy taste if you use granulated sugar. Generally, ½ cup of crystallized ginger is equivalent to two tablespoons of fresh ginger root and two tablespoons of sugar. No matter if you used grated ginger root or chopped ones, one thing that you should absolutely get right is the measurement. It will depend on what you’re making, what texture you’re going for, and how big the ginger roots should be. Either grated or chopped ginger root will work. If you’re looking for the closest substitute to crystallized ginger, then you won’t go wrong with using fresh ginger root. Fortunately, there are a number of options to choose from if you’re looking for substitutes for crystallized ginger. No matter how appealing it sounds to use crystallized ginger on whatever you’re cooking or baking, not everyone has the time and resources to make it.
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