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No. 140 - Diced Crystallized Ginger

Quick Overview

Known for its spicy, pungent flavor and aroma, ginger can be eaten raw, used within a recipe, or in a candied form with crystallized sugar syrup.

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Centuries-old remedy used to treat nausea, inflammation, and certain cancers. Known for its spicy, pungent flavor and aroma, ginger can be eaten raw, used in a recipe, or in a candied form with crystallized sugar syrup. Found in most health food stores, candied ginger can have a positive effect on your health, and it is a great alternative to traditional sweets, which usually have little nutritional benefit.

WARNING: This product can expose you to chemicals including lead, which is known to the State of California to cause cancer, birth defects or other reproductive harm. For more information go to www.P65Warnings.ca.gov.

Additional Information

Common Uses Add it to a chopped citrus salad with oranges, grapefruits and clementines to tone down the acidity, or to the batter of baked goods like cakes, pies, cookies, muffins, cupcakes or shortbread. You can also sprinkle some over ice cream, or in your morning coffee.
History Ginger first appeared in the southern parts of the ancient China. From there, it spread to India, Maluku Islands (so-called Spice Islands), rest of the Asia and West Africa. Europe saw ginger for the first time in the 1st century when the ancient Romans traded with the India. When the Rome fell, Europe forgot about ginger until Marco Polo brought it again from his travel to the East. In the Middle Ages, a price of a half a kilogram of ginger was the same as of one sheep. In the 15th century, with the rediscovery of the New World, Ginger was brought to the Caribbean where it started to grow with ease. Today, India is the greatest producer of ginger in the world.
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