I save crystallized candied ginger for baking. Diced small, you can fold these chewy golden bits into things like scones, cakes, and cookies. You won't taste the ginger unless you actually bite into a piece, but when you do, it's like finding a spicy ginger surprise.
Powdered ginger is also best for baking since it won't add any extra liquid to throw off the recipe. Powdered ginger is much more potent than fresh, guaranteeing a punch of ginger flavor in every bite. It doesn't have the same bright aromas and flavors as fresh and can tend toward bitter if too much is used.
In all cases, buy and use every sort of ginger as fresh as possible. Fresh ginger root should feel very firm with very little withering around the ends. It keeps well in the crisper drawer in the fridge for a week or two. Powdered ginger loses its perky flavor over time and should be used within a year of buying it. Crystallized ginger will keep in an airtight container for months, but will gradually lose moisture and become tough.
What are your favorite ways to use ginger?
Related: 5 Ways to Eat Fresh Ginger
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