Crystallised Ginger

Crystallised ginger is made by simmering pieces of fresh ginger root in a sugar syrup until tender, then coating them in a layer of granulated sugar. This process preserves the ginger and gives it a sweet, slightly spicy flavour and a chewy texture. It is commonly used as a confectionery item or as an ingredient in baking.

Manufacturers use crystallised ginger primarily for its distinctive sweet and spicy flavour, and its chewy texture. It is a popular ingredient in baked goods such as biscuits, cakes, and pies, and is also found in confectionery like dark chocolates and fruit cakes. It contributes both flavour and a pleasant mouthfeel to these products.

Crystallised ginger is not considered a food additive in the UK and therefore does not have an E-number or require authorisation on the Register of Food Additive Authorisations. It is a source of sugar, and its consumption contributes to overall sugar intake. The NHS Eatwell Guide advises limiting foods high in sugar. There is some traditional use of ginger for digestive comfort, but robust scientific evidence for specific health benefits at typical consumption levels is limited and mixed.