So traditionally crystallised ginger is made using young ginger root, as the root is far softer and less fibrous, making it easier to work with. The cons of this is that the nutrients are less developed, meaning lower levels of iron and Vitamin C, which ginger is known to have high quantities of.

As the root grows naturally the nutrient content becomes more denser, getting boost of iron and Vitamin C.

The variety grown in Peru is an organic criollo variety, which is known to have a bolder taste and more gingerol present. Gingerol being what makes the ginger spicer and is an essential oil, which gives it the properties of being antiseptic and anti-inflammatory. So since my ginger has higher spice levels it means my crystallised ginger packs a punch. So a little bit goes a long way.

I learnt more about the different gingers sourced from countries such as China, Australia and Peru. I focus on using organic Peruvian ginger for its sustainable agricultural approaches as well as its unique level of spice.