Crystallized ginger is fresh ginger root simmered in sugar syrup until the pieces turn translucent and chewy, then rolled in fine sugar so they stay loose instead of clumping. Bite one and the sugar arrives first; a second later the heat builds at the back of the throat. Sweet and hot at once, like a soft candy with a real kick behind it. This is the dry, sugar coated style rather than the wet stem ginger packed in syrup that comes in jars. The coating keeps the pieces separate and easy to chop, and because there is no syrup clinging to them they will not loosen a batter or a dough the way the jarred kind does. How to use them Chop it into cakes, scones, biscuits, banana bread and fruit cake, tossing the pieces in a spoonful of the recipe flour first so they do not all sink to the bottom. It is very good against dark chocolate and in brownies, and it folds into halwa or a date and nut sweet. Drop a piece or two into a pot of black tea or a spiced chai and let it steep, or simply chew one after a heavy meal, which is how it is most often eaten. Chopped small it also goes into granola, trail mix, chutney, and a sweet and sour marinade or glaze for roast meat. Details Ingredients: Ginger, sugar Botanical name: Zingiber officinale Sizes: 200g, 400g, 1kg Storage: Airtight at room temperature. The sugar coating turns sticky in a humid kitchen, so keep the jar closed rather than refrigerating. Allergen: No peanuts or tree nuts among the ingredients Also known as Candied ginger, glazed ginger, sugared ginger, ginger candy, preserved ginger, sweet ginger pieces, adrak, zanjabil, gingembre confit, jengibre confitado
