How Can I Use Uncrystallized Ginger?

Kelli Foster
Kelli FosterSenior Contributing Food Editor
Kelli is a Senior Contributing Food Editor for Kitchn. She's a graduate of the French Culinary Institute and author of the cookbooks, Plant-Based Buddha Bowls, The Probiotic Kitchen, Buddha Bowls, and Everyday Freekeh Meals. She lives in New Jersey.
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updated May 1, 2019
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Q: My husband and I like to eat dried crystallized ginger. In error I purchased uncrystallized, which turned out to be really hot. So I thought it might make great ginger snaps or ginger cakes. Do you have any recipes, or other ideas on how we might use the uncrystallized ginger?

Sent by Margot

Editor: As you’ve recently discovered, uncrystallized and crystallized ginger share some similarities, yet where they differ makes a huge difference in the resulting flavor. Both start with pieces of ginger root that are cut and cooked in a sugary syrup, and then drained and dried. Crystallized ginger, though, is then rolled in sugar to make a sweet candy coating. It’s this last step in the process that actually makes uncrystallized ginger more versatile when it comes to cooking and baking, since it lacks the added sweetness. It can be used in cookies, cakes, muffins, and scones.

Kitchn readers, what’s your favorite way to use uncrystallized ginger? Do you have any favorite recipes?

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