Crystallised Ginger

Pieces of ginger in a sparkling crust of sugar, sweet on the first bite and then properly hot.

The sugar crust crunches lightly, then the ginger underneath turns chewy and fiery, with a heat that warms the back of your throat.

Nibble a piece after dinner with a square of dark chocolate. In the kitchen, chop it into ginger nut biscuits, florentines or the Christmas cake, or stir it through a pumpkin loaf. Chopped small, it also wakes up a carrot cake or a bowl of fresh fruit salad.

Packed fresh in Melbourne by the Orchard Valley family.

• Ginger with a coat of sugar
• Packed fresh in Melbourne
• Chewy, with a fiery heat

Common questions

• Is it the same as glacé ginger? Not quite. Crystallised ginger has a dry, sugary coat, where glacé ginger is glossy. This one is sugar, ginger and preservative 220.
• Does it contain sulphites? Yes. Preservative 220 is sulphur dioxide, a sulphite, so skip it if you're sensitive.
• Does it contain gluten? There are no gluten-containing ingredients, but it isn't certified gluten free. It's packed in a facility that also handles cereals and grains.
• Suitable for vegans? There are no animal ingredients in it.

Storage: 12 months sealed; the best-before date is on the pack. Store in a cool, dry place, and once open keep it in an airtight container.

Like this? Try our Glace Ginger or Glace Apricots.