Ginger in Syrup is made from the stem and the root of the ginger plant.  This ginger is cooked and preserved in syrup of sugar and water still retaining the characteristic hot flavor of ginger.

In the sugar syrup this ginger has the texture of a canned peach or pear and can eaten right out of the jar, chopped over ice cream or mixed with cream cheese or a filling or spread.

Ginger in sweet syrup is also frequently used as an ingredient for moist gingerbread or cookies.  The soft texture is perfect for cheesecakes, beverages, syrups, sauces, chutneys, jams and more.

Candy manufacturers use the balls and bars for dipping and panning in chocolate and the dices (3-8mm, 6-8mm and 3-30mm) are used as filling to chocolate candies.

Stem Ginger in Syrup, also known referred to as wet ginger, can be sweet in syrup or pickled in a sweet-sour syrup.  The sweet sour ginger is not pickled as a sushi ginger but it does have a more pungent taste.

Many products use both the dry crystallized ginger and the moist stem ginger in syrup in their products

The ginger root is peeled, cut and processed and packaged in sugar cane syrup

  • Ingredients: Ginger, cane sugar and water
  • Color: Golden yellow with white dust
  • Flavor: Characteristic sweet spicy flavor
  • Texture: Should be soft chunks/pieces of ginger root with minimal fiber
  • Natural Product
  • Gluten Free
  • Non GMO
  • Storage: Clean, dry, cool area free from infestation, recommended temperature 32° to 77° Fahrenheit  (0° to 25° Celsius)
  • Shelf Life:  Best used in 12 months