Crystallized Ginger, is also known as bulk candied ginger, candied ginger, bulk crystallized ginger, or whole candied ginger.

Crystallized Ginger is made from real ginger root, Zingiber officianale, sliced and left to macerate in cane sugar. Maceration allows the woody fibers in the ginger to soften and the liquids locked in the fibers to release, creating a chewy, vibrant ginger that’s both sweet and spicy. 

Crystallized Ginger is popular with:

• independent spice shops; 
• olive oil shops;
• American restaurants;
• bar and grill restaurants;
• cafes;
• seasoning companies;
• jam manufacturers; 
• brewers; and 
• butchers

1/2 cup of Crystallized Ginger can be substituted as 1 teaspoon of Ginger Powder.

Flavor Profile

Crystallized Ginger tastes sharp, peppery, and warm with sweet lemon undertones.

How To Use

Crystallized Ginger, with its addictive flavor profile, can go anywhere ginger goes. If sugar content is a concern, rinse the sugar off and chop as you would chop a piece of ginger root. Use it as the savory base for a curry and sauté it in with the onions at the start of your cook time. Add it to Spiced Anise and Ginger Beef. Chop and mix with hot peppers, and fresh mint for a spicy relish, or balance the sweetness of Crystallized Ginger with vinegar for a robust chutney. Ginger pairs well with salmon, so try it with Salmon Charmoula or Salmon with Spinach in a Ginger and Soy Asian Broth. It also can be finely chopped and used for baking and sweet treats like warm Cinnamon Scones. Mix it into carrot cake batter, sprinkle it as a garnish for cupcakes, and mix it in ice cream for a spicy-cold kick.

Crystallized Ginger goes well with fish, beef, pork, seafood, relishes, chutneys, rice and other starches, and fruit. It pairs well with peppers, onions, lemons, oranges, soy sauce, and vinegar.