I’m not much of a sweets eater anymore. When I was younger, I craved sweets, especially chocolate. These days, my stomach doesn’t appreciate rich stuff in general … and my blood sugar gets really upset at a big infusion of sugar.

I’m human, so I nibble. When I nibble, I want crystallized ginger.


What’s that? Preserved, sugared ginger. You will find it in most grocery stores, in the dried fruit section. It’s a common ingredient in Chinese dishes. Ginger in all its forms is common ingredient in all Asian cuisine.

If you want to just munch, you can get a better deal by ordering in bulk from Amazon. It can get very pricey. Most ginger comes from Asia (Cambodia in particular). Recently, a lot of the best ginger comes from New Zealand and Australia.


Crystallized ginger is an adult taste. You will love it or hate it. I love it. I try to always keep some in the house, in case I have a sudden need for a sharp, sweet taste.

Try it. You might like it. A little goes a long way. If you don’t like it, send it over here!

 It’s good for you too. Check out “A Brief History of Ginger.”

23 thoughts on “OH, GINGER

  1. I love ginger more and more as I age. Eat it almost every day. Fresh ginger I get at an Asian grocery store near my home and most of my veggies. I’ll check the sweets aisle next time.


  2. When I had a fever, my elders used to heat up a root of peeled ginger and rub it on my forehead and I think chest too..lol. I can’t prove if it helped or not. These days I like making a tea out of grated ginger. It has a nice kick to it going down your throat. I put a little bit of honey in it if I want some sweetness.


    • I put ginger on and in almost everything. It’s one of the primary tastes in Asian food and I do a lot of Chinese cooking, so I keep ginger at hand. It does seem to be a good stomach settler … and it’s a known counteracting agent for motion sickness.


  3. I quite like ginger in all forms. I put it in chinese food when I cook it, grated from the root. I always like ginger beer and had a plant once, but it kept growing. It is a sandy mixture with yeast and you split it in the bottle. Eventually you have bottles everywhere. And crystllized is also ok.


Talk to me!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.