Dry Crystallized Ginger in Summer

People have no appetite in summer, because the hot and muggy weather, so it is easy to faint and heatstroke. Dry crystallized ginger stimulates appetite as snacks or ingredients to make cakes, breads, muffins and salads.

Ginger is a native plant of tropical Asia. Gingerroot is the underground rhizome. The intense flavor of raw ginger, used in many Oriental recipes, is too much for most of us. The pungent taste comes from the same family of molecules that cause the heat of chili peppers. When cooked or dried, some of the gingerol is converted to two more sharp-tasting compounds, shogaols and zingibrene.

Mature gingerroot is dried and ground into powder to become the familiar kitchen spice used in cookies, bread and other bakery goods. Dry crystallized gingerroot has been a favorite confection and recipe ingredient around the world for centuries, particularly in India and Southeast Asia. Although somewhat time-consuming, it's a simple thing to prepare. And by making your own, you avoid the chemicals added to commercial crystallized ginger and reduce the cost substantially.

The dry crystallized ginger or candeid ginger in AGICO are natural and healthy, and good for all age. If you are interested in our products, contact us.