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/ 25 g crystallised ginger

Herbs & SpicesYear-round; ginger rhizomes are harvested and processed into crystallised form for long-term storage and availability throughout the year.

Provides the bioactive compound gingerol, known for anti-inflammatory properties, though sugar content is significant due to candying; also contains small amounts of vitamins and minerals from the original ginger rhizome.

About

Crystallised ginger, also known as candied ginger, is the rhizome of Zingiber officinale that has been cooked in sugar syrup and then coated or dried with granulated sugar. The ginger root is first peeled and sliced, then simmered in a concentrated sugar solution to preserve it while infusing sweetness, before being allowed to dry with a crystalline sugar coating. The result is a translucent, chewy confection that retains the characteristic warm, peppery heat of fresh ginger while acquiring a pronounced sweet and slightly tangy flavor. The texture ranges from firm and slightly rigid to soft and chewy depending on moisture content and storage conditions.

Varieties differ primarily in the thickness of the sugar coating and the degree of ginger intensity preserved in the final product. Some preparations feature a thicker sugar crust, while others are more lightly candied to emphasize the ginger flavor itself.

Culinary Uses

Crystallised ginger serves multiple roles in both sweet and savory applications. In baking and confectionery, it is chopped and folded into cookie doughs, cakes, and chocolate preparations, or consumed directly as a sweet treat. It appears in traditional British ginger biscuits and in Asian desserts and tea accompaniments. The ingredient also finds use in savory contexts—minced or diced and added to glazes for ham or poultry, incorporated into Asian stir-fries, or used in chutneys and relishes. It provides both sweetness and ginger's characteristic warmth, making it valuable in applications where fresh ginger's moisture and intensity would be undesirable. A small amount rehydrates quickly when mixed into wet batters or sauces.

Forms & Preparations

Whole pieces — Thicker chunks or slices of candied ginger, used for snacking or minced for baked goods and garnishes.
Diced/chopped — Cut into small cubes, readily incorporated into cookie and cake batters, or scattered as a garnish.
Finely minced — Ground or very finely chopped, disperses evenly in batters and sauces for uniform flavor distribution.
Ginger chips or thin strips — Sliced thinly, used in baking, as a topping, or rehydrated for sauces and glazes.
Powder (dehydrated and ground) — Crystallised ginger reduced to a dry powder; less common than the candied whole form but useful for even seasoning in dry mixes.