I get many questions about my products like what do you use the syrups for or how do you take your crystallised ginger, will the crystallised ginger completely dissolve in hot water? When I tell all the ways people can use my syrups they are pleasantly surprised as I rattle off my list from pancakes, porridge, yoghurt, stewed apple, ice cream, sparkling water or wine, great for salad dressings, drizzle on cheese or seafood and then of course, cocktails.

The crystallised ginger are the perfect size, nearly 5 times smaller than the sugar coated crystallised ginger you get in the supermarkets, but from using the nutritional Peruvian ginger root my crystallised ginger are really zingy and gingery. You are getting the real deal here. Also less than half the sugar as well.

I do prefer just the unadultered pieces of crystallised ginger. They certainly give me a boost when I’m waining at 3pm. I can do long hours of preparing ginger and boiling syrup and all the other parts of running a food business, so yeah the crystallised ginger helps me focus.