Crystallized Ginger 500g — dried fruit | G. Detou Paris

Crystallized ginger is a classic Asian confection: pieces of fresh ginger cooked in a sugar syrup, then coated in granulated sugar. The ginger's natural heat is mellowed by the sugaring process, resulting in a balanced flavor — warm and sweet at once — that makes it perfect for English biscuits, scones, and tea.

The label indicates Thai origin and lists the ingredients: ginger, powdered sugar, preservative E223 (sodium metabisulfite). A short ingredient list, with no added flavorings.

What sets crystallized ginger apart

Crystallized ginger differs from candied ginger (which stays soft, submerged in its syrup) and dried ginger (dehydrated without sugar). Crystallized ginger is dry on the surface, tender at the center, with a visible sugar crystal coating. That texture is exactly what bakers look for — pieces that hold their shape and remain visible in a finished bake.

The sulfite E223 acts as an antioxidant preservative — standard in dry preserving. Those with a sulfite sensitivity should take note. It is clearly listed in the ingredients.

Crystallized ginger is a traditional Asian confection whose recipe dates back several centuries. The slow-cooking technique in syrup followed by a coating of granulated sugar preserves the ginger's natural heat while producing a convenient, ready-to-use texture. Throughout Southeast Asia, it has long been consumed as a digestive and remedy for nausea.

Ways to use it

In a classic fruit cake, replace some of the candied fruit with roughly chopped crystallized ginger: 50 g of ginger in a family-sized cake delivers a welcome hit of warmth right through the dense crumb.

For English-style scones, fold chopped crystallized ginger into the dough. Served with whipped cream and a touch of orange marmalade, it becomes a British tea-time classic you'll want at any hour.

For a hot or cold infusion, drop two or three pieces into a cup of hot water and steep for ten minutes. The sugar dissolves, the ginger infuses — a highly effective digestive drink after a heavy meal.

For a quick ginger tea, steep two or three pieces of crystallized ginger in boiling water for ten minutes with a squeeze of lemon. The sugar dissolves, the ginger releases its heat and fragrance. It's a drink particularly well suited to winter evenings or after a rich meal.

In winter baking, roughly chopped crystallized ginger works beautifully in pain d'épices or an English sticky toffee pudding. The ginger-molasses-sugar combination is a British classic that shines at Christmas and throughout the holiday season. A tablespoon per family-sized recipe adds a welcome burst of warmth.

The fresh Thai ginger used in this product is harvested at full maturity to develop its distinctly pronounced natural heat. The crystallization process then tempers that heat while preserving the ginger's signature aromatic character — the balance that Asian confectioners have always sought.

Pick-up and storage

Available in a 500 g bag, for in-store pick-up at our Paris location (58 rue Tiquetonne) or for delivery anywhere in France. Store in a cool, dry place away from light. Reseal the bag tightly after opening. Kept dry, the sugar crystal coating stays intact and the tender center holds its texture for several months.

The 500 g format easily covers several batches of biscuits or scones, and months of use as an infusion. For ginger lovers, we also carry candied ginger in syrup and ground ginger — each with its own specific uses.

For homemade pain d'épices, crystallized ginger is a natural companion to the traditional spice blend (cinnamon, star anise, clove, nutmeg). Adding 50 g of roughly chopped crystallized ginger to a family-sized pain d'épices batter elevates a standard loaf into something noticeably more complex and artisanal in flavor.

In contemporary Western cooking, crystallized ginger goes well beyond the classic English biscuit: carrot and ginger salad, homemade granola with dried fruit and ginger, ginger-lemon vinaigrette. The sweetness of the crystallized form softens the natural heat and opens up uses that fresh ginger simply wouldn't allow. It's an ingredient worth rediscovering far beyond the traditional English cake.

Frequently asked questions

What's the difference from candied ginger?

Candied ginger is submerged in its syrup, so it's soft and moist in the mouth. Crystallized ginger is drained and coated in granulated sugar — dry on the surface, tender at the center. For baking, crystallized ginger holds up better during cooking.

Peeled or unpeeled?

Peeled: the ginger skin is removed before cooking in syrup. The pieces are clean, with a translucent pale yellow color.

How strong is the heat?

Moderate. The sugaring mellows it considerably. It's a warm, gentle heat — not fiery. Children generally enjoy it.

Is it suitable for a gluten-free diet?

Ginger and sugar are naturally gluten-free. The absence of gluten allergens is not explicitly certified — check the label if you have a confirmed sensitivity.

How long does it keep after opening?

Six months in a tightly resealed bag kept dry, twelve months in an airtight jar. The granulated sugar coating naturally protects the ginger from moisture.

Is a sulfite-free option available?

Not with this product — E223 (sodium metabisulfite) is used as a preservative. For sulfite-free crystallized ginger, organic options in limited quantities and different formats may be available in store.