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I tend to use a lot of ginger in my recipes. In powdered or dried chunk form. In the stores, I have noticed that they sell Cyrstalized Ginger pieces and figured that they would be easy to make. I learned a neat little trick but have yet tried it… homegrown ginger. Take a fresh ginger root that you purchased at the grocery store and break off about 2″ of the root. Place it in a pot filled with a sandy soil. Water occasionally to keep it slightly moistened. Whenever you need ginger root, just dig up the root and break off a small portion! The root will continue to grow! I can’t wait to give this a try. If you have done this yourself, I would love to hear from you.
Ginger gets its flavor from its gingerols and these gingerols vary in taste… all depending on where and how the plant was grown, as well as when it was harvested. So keep in mind that fresh ginger can have a large range of flavors; from tangy, sweet, spicy and with temperatures that range from mild to hot. So with that in mind, each batch that you make can taste different. Ah, the “spice” of life. :)
I used raw coconut crystals when I made this batch. I wanted to use a dry sweetener because I wanted the ginger to be hard and crystal like. Mission accomplished. Crystalized ginger would be great sprinkled on raw brownies, roll truffles in it, sprinkle on salads and whatever sticks your fancy.