Candied Ginger: Traditional Herbal Snack Gaining Popularity

RRI.CO.ID, Jakarta - Candied ginger, a traditional snack made from fresh ginger cooked with sugar, is becoming increasingly popular as a healthy snack alternative and a natural remedy for warming the body. Its popularity has risen alongside growing public awareness of the importance of consuming herbal products, particularly to relieve common colds and boost immunity.

This spicy sweet treat, coated with sugar crystals on its surface, can now easily be found in traditional markets and souvenir shops across various regions. The distinctive character of candied ginger lies in its slightly chewy texture and the warming sensation it produces as soon as it is eaten.

The spiciness of the ginger blends with the sweetness of the sugar to create a unique flavor that many people enjoy, either as a standalone snack or as a companion to tea and coffee. This combination of flavor and warmth is the main appeal that draws consumers to the product.

In terms of health benefits, candied ginger contains antioxidants and antiinflammatory compounds that are good for the body. Consuming this snack is believed to help smooth digestion, relieve coughs, warm the throat, eliminate bad breath, and naturally boost energy.

Pharmacologically, ginger rhizome is also known to have carminative properties, as well as antivomiting, antispasmodic, antiinflammatory, antimicrobial, antipyretic, and antirheumatic effects, which explains why the product is widely sought as a natural health alternative.

On the market, candied ginger is available in two main variants: a moist version with a soft texture and a dried version that is crunchier. Demand tends to be higher for the moist variant, although the dried type still holds its own share of the market. Both variants are typically packaged in glass jars or labeled plastic packaging to make them more appealing and competitive.

The rising interest in candied ginger cannot be separated from the broader trend of herbal product consumption that strengthened during the Covid-19 pandemic. According to the Agriculture and Food Office of the Magelang City Government, ginger (Zingiber officinale) and other rhizomes such as turmeric, galangal, greater galangal, and kencur, all part of the same rhizome plant family, saw a surge in demand during the pandemic as people rushed to seek natural ingredients to maintain their health.

This trend encouraged innovation in processing rhizome crops, including ginger, into new forms of higher value products such as candies and preserves. The production process begins by slicing the ginger, with elephant ginger recommended for its large size and clean result, which is then cooked with water and sugar while being stirred continuously until the ginger softens and the sugar water reduces. Once cooled, the candied ginger is packaged and made ready for sale.

This processing innovation is also seen as offering several advantages for small business operators, including increasing the added value of rhizome products, reducing dependence on buyers who typically order based on need, expanding production capacity, widening market opportunities, improving product quality, and strengthening competitiveness amid business rivalry.

With its distinctive flavor and wide range of health benefits, candied ginger has become one of the leading products for small and medium herbal-based businesses. Its widespread availability in traditional markets and souvenir shops keeps demand strong across different groups of consumers, while also opening new economic opportunities for farmers and small producers processing ginger throughout the country.