When you’re shopping for crystallized ginger with food allergies in mind, ingredient purity and the processing environment both matter. Gerbs Dried Crystallized Ginger is made in our family-owned, dedicated allergen-free facility in Johnston, Rhode Island. Our facility has never handled gluten, wheat, peanuts, tree nuts, shellfish, dairy, eggs, sesame, or any of the 14 major allergens. No co-packers. No shared production equipment. Every batch is processed by our own trained staff on equipment used exclusively for non-GMO, vegan, and kosher foods. That is the Gerbs Guarantee.

Crystallized ginger is a sweet-hot confection made from just two ingredients, fresh ginger and cane sugar, with the bold, warming flavor that makes ginger unmistakable. It contains added cane sugar as a structural part of the product, and that sweetness is inseparable from what crystallized ginger is.

Crystallized ginger, also called candied ginger, is made from fresh ginger root (Zingiber officinale) that is peeled, sliced, simmered in sugar syrup until tender, and then coated in granulated cane sugar. Ginger is a flowering plant in the family Zingiberaceae, native to Southeast Asia, and has been used as a culinary spice and trade commodity for over 3,000 years. The crystallization process preserves the root’s distinctive heat and aroma while surrounding it in a sweet exterior. The result is a confection that is warming and sweet, spicy and satisfying. Ginger’s characteristic pungency comes from natural compounds called gingerols, which convert to the more pungent, more stable shogaols as the root is dried and heated.

Gingerols and Shogaols

Gingerols are the primary aromatic compounds in fresh ginger. When ginger is dried and heated, some gingerols convert to shogaols, which are more pungent and more stable. Together they give crystallized ginger its bold, spicy-sweet flavor and warming character. Crystallized ginger retains these compounds alongside its cane sugar coating.

Manganese

Ginger naturally contains manganese, a trace mineral the body uses as a cofactor in normal bone formation, carbohydrate metabolism, and antioxidant enzyme systems as part of a balanced diet. A 1 oz serving of crystallized ginger provides approximately 0.43 mg of manganese, about 19% of the Daily Value, per USDA FoodData Central.

A Sweet Confection

Crystallized ginger is, first and foremost, a candy. A 1 oz serving contains about 22 g of sugar, most of it added cane sugar from the syrup and coating. Enjoy it as a treat or a flavoring, not as a low-sugar food. As with all foods, Gerbs makes no medical claims.

Serving Size: 1 oz (28g) | Calories: 95 | Total Fat: 0.1g | Sodium: 3mg | Total Carbohydrate: 24g | Dietary Fiber: 0.6g | Total Sugars: 22g (includes added cane sugar) | Protein: 0.4g | Potassium: 148mg | Manganese: 0.43mg (19% DV) | Magnesium: 18mg (4% DV)

Values are approximate and based on USDA FoodData Central data for crystallized/candied ginger. Actual values may vary by batch.

Crystallized ginger has a uniquely dual character: sweet on the outside from the cane sugar coating, and fiery-warm at the center from the ginger itself. The sweetness moderates the ginger’s heat, creating a confection that is both satisfying as a sweet and genuinely spiced. The texture is chewy and slightly crystalline from the sugar exterior, with a firm, slightly fibrous interior. The heat builds gradually and is more warming than sharp. It works equally well as a snack on its own, a baking ingredient, or a sweet-spiced note alongside tea.

Ginger, Cane Sugar.

On Its Own

A piece or two of crystallized ginger makes a simple sweet-and-spicy treat. Keep a small jar on the table or at your desk; it needs no preparation and travels well.

Baking

Crystallized ginger is an outstanding baking ingredient. Chop it into small pieces and fold it into ginger cookies, gingerbread, spice cake, pumpkin bread, and scones. It adds chewy pockets of intensely flavored ginger throughout the baked good, with more texture and flavor interest than ground ginger alone. Classic British ginger scones and ginger biscuits frequently call for crystallized ginger as a key ingredient.

Asian Cooking

Mince it finely and use it in stir-fry sauces, Asian-inspired glazes, and marinades where a balance of sweet and gingery heat is desired. Crystallized ginger integrates particularly well into teriyaki-style preparations, ginger-sesame dressings (made without sesame for an allergen-free version), and pineapple-ginger chutneys.

Tea Accompaniment

A piece of crystallized ginger alongside a cup of hot tea, particularly green tea, chamomile, or ginger-lemon tea, is a traditional pairing across many Asian cultures. It provides a warm, sweet-spiced complement to the tea, satisfying without requiring a full pastry alongside a hot drink.

Trail Mix

Chop crystallized ginger into smaller pieces and add it to trail mixes for an unexpected, intensely flavored element. Its warmth and heat contrast with the sweetness of other dried fruits. Use it sparingly; a little goes a long way in a mix.

Store Gerbs Crystallized Ginger in a cool, dry place in an airtight container. Humidity is the primary enemy of crystallized ginger; the cane sugar coating will absorb moisture from the air and become sticky, or even dissolve, if stored in humid conditions. In humid climates, a sealed container with a food-safe silica gel desiccant pack is ideal. Unopened, crystallized ginger keeps for up to 12 months. After opening, consume within 2 to 3 months for best texture. Refrigeration is not recommended, as the moisture in a refrigerator can affect the sugar coating.