ginger root

crystallized
small cubes
5.0
based on 1 reviews
try me sample
0.18 oz
75¢
pinch jar
2 oz
$5
refill
2 oz
$4
large refill
8 oz
$12
view packaging
VARIANTS
slices - crystallized
small cubes - crystallized
medium cubes - crystallized
Crystallized ginger root is tender and sweet with a spicy bite. It is made by peeling and slicing fresh ginger and boiling it until softened. The pliable ginger is then candied with sugar and continued cooking. It is finished when the ginger is a translucent pale yellow and the water is evaporated.

This crystallized ginger is cut into smaller pieces before being candied. With this increased surface area, and resulting more sugar required to coat it, these pieces are sweeter than the larger slices we carry. At this size they are also a convenient way to add bursts of spicy flavor and a bit of complexity to your baked goods without having to spend time chopping.
QUICK INFO
ginger root , small cubes
INGREDIENTS
Ginger root (5-7mm chunks), sugar
TASTING NOTES
Pungent, sweet
CHARACTERISTICS
Light yellow to dark golden hue, crystallized exterior. Plump, squish-able pieces.
USAGE
No preparation required. Can be added to bakes, hot drinks, snack mixes. However, if rehydration is desired, place pieces in a bowl, pour in boiling water. Cover, let sit for 5-10 minutes. Drain well before using.
PLANT PART
rhizome
PROCESSING / FORM
small cubes
BOTANICAL NAME
Zingiber officinale
ORIGIN
Thailand
BOTANICAL NAME
Zingiber officinale
AKA
candied ginger
The Zingiber officinale plant is thought to be native of Southeast Asia which is where it is still primarily produced, though Jamaica has been known to also yield quality crops. Like turmeric root, ginger root refers to the plants' rhizomes and not their actual roots. These rhizomes are the horizontal underground stems for which both plants are grown and harvested. Ginger's knobby rhizome grows in branches sometimes called fingers, together which make a 'hand.'

Ginger is harvested between 8-10 months after planting. Most young fresh ginger has flesh that is light yellow and juicy with a more mild flavor. As the rhizome matures, the thin easily-abraded skin thickens, the flesh darkens and becomes more fibrous, and its taste grows in pungency. The aromatic rhizome is then carefully dug from the soil and hand-rubbed to remove its outer most skin. It is then dried, sometimes bleached, and sold in a variety of forms for consumption including: fresh, dried, ground, preserved, and/or sugared.

When fresh ginger is dried it becomes less citrusy and its pungency increases since the drying process converts the flavor constituent gingerol to shogaol which has double the heat. When both are cooked they are converted to the more mildly spicy zingerone.
USAGE HINT

Use chopped crystallized ginger as a garnish on ice cream, or on apple pies. These smaller pieces will be sweeter since they will have a larger amount of surface area covered with sugar.

QUICK FACT

Candied ginger and crystallized ginger are usually used interchangeably—but check if your recipe is actually calling for ginger that has been stored in sugar syrup. This is sometimes also called "candied."

 
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Crystallized ginger root is tender and sweet with a spicy bite. Add small cubes of crystallized ginger to dishes for chewy texture and a bit of sweet spiciness.
TRY ME - SAMPLE$0.75
2 oz - JAR$5
2 oz - REFILL$4
8 oz - REFILL$12
TRY ME - SAMPLE $0.75
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REVIEWS (1)