Ginger Preserved & Sugar Dusted
Description
Finely chop and add to cakes and pumpkin scones or just eat it for pleasure.
Other Common Names
Crystallised Ginger, Buderim Ginger, Australian Ginger, Glace Ginger. Botanical Name: (Zingiber officinale)
Description & Use
Ginger root is the rhizome of a tropical plant that is related to galangal and turmeric. Herbie’s Spices Australian preserved and sugar dusted ginger is produced from rhizomes that have been harvested when young.
For preserved ginger, the immature rhizomes (these are sweeter and less fibrous than mature ones) are harvested, washed and the roots trimmed off. The clean ginger is then peeled, cut to whatever shape is desired and graded for uniformity. For the next stage in making preserved ginger, graded pieces are placed in barrels, salted and covered for 24 hours, after which the liquid that has formed is drained off. A fresh lot of salt is then added, this time with vinegar, and the ginger is left to pickle for seven days. At this stage in the process it is referred to as ‘ginger preserved in brine’ or ‘salted ginger’. Now most of this ginger will be preserved with sugar to make crystallised ginger.
To make ginger in syrup, it is removed from the brine, and washed and soaked in cold water, which is changed several times over two days. This process is followed by boiling the washed ginger in water for 10 minutes, then in sugar syrup a couple of times, until it has become well impregnated with sugar. Dry, or crystallised, ginger is then made by subjecting the ginger in syrup to boiling for a third time to evaporate more water. The pieces are then drained, dried and dusted with sugar, making absolutely delicious morsels.
Product of Australia.
Contains
Ginger, sugar, Contains sulphur at less than 10ppm
Heat Level
- 1 out of 10
Weight
60g