Organic Peruvian Ginger
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.
The varieties of ginger that are used range from the Chinese grown ginger, as well as the Australian grown ginger which the companies like Buderim Ginger and the Ginger People use. There are 2 varieties of ginger grown in Australia, Jumbo, also called Canton, and Queensland.
Onto the part where clean the ginger root for production. So as the ginger is organic, I see no need to remove all the skin that is perfectly edible, as it is just waste of extra nutrients and flavor if completely removed. I do remove blemishes on the surface of the ginger root where it is a bit gnarly or there is a blemish underneath. Even when cutting up the ginger I can find dark bits inside and I remove if it looks bad. I keep the scraps of ginger that I remove a the side and compost anything that would be good to boil.