New Product Announcement: Organic BARE (uncrystallized) Ginger

In the world of sweet ginger ingredients, two types currently exist: Candied Ginger and Crystallized Ginger. Both contain some form of surface sugar.

Candied Ginger
What’s on the outside? SUGAR.
Liquid sugar produces a wet and sticky surface.
What’s on the inside? GINGER.
Soft, smooth and fibreless inside texture and mouth feel.

 
Crystallized Ginger
What’s on the outside? SUGAR.
Granulated sugar produces a dry and free-flowing surface with a grainy (from the granulated sugar) outer texture.
What’s on the inside? GINGER.
Fibreless texture and mouth feel on the inside.

But, we don’t want to sugar coat this anymore!
The Ginger People® have developed a proprietary process to achieve an un-crystallized piece of ginger, free from surface sugar.  Some ginger manufactures use a mix of starch and/or dextrose to coat the outer surface in order to maintain a dry, free-flowing piece.  The Ginger People® have found a way to avoid those above mentioned, unnecessary ingredients and BARE all which really matters to us; GINGER.  We’re excited to announce the arrival of:

Organic Bare Ginger
What’s on the outside? GINGER.
What’s on the inside? GINGER.

 

 

 

 

Why is Organic Bare Ginger different? - Free from surface sugar - Appearance of less sugar - Free from starch or dextrose coating (found in other brands of uncrystallized ginger) - Dry and smooth to the touch - Soft, fibreless inside/outside texture and mouth feel - Certified organic by USDA/BCS Oko-garantie GmbH.

What can you do with Organic Bare Ginger? - Re-pack under a your own label - Enrobe in organic chocolate - Mix into granola, protein bars or trail mix - Chop and sprinkle into or over baked goods - Blend into ice cream, sorbet or gelato

The Ginger People®, leaders in development of all things ginger, would like you to see exactly what Organic Bare Ginger is – reply to this email or click ingredients@gingerpeople.com to request a sample.

Dutch Ginger Cake- Gemberkuchen

Fresh Dutch ginger cake. Photo credit: vergetengroenten.be

Gemberkuchen!

Many people have a misconception that Dutch food is bland and boring: pea soup, pickled herring, boiled potatoes. You may be surprised to learn that Holland is one of the world’s larger per capita consumers of ginger. You will not find a Dutch kitchen without a jar of their beloved gemberbolkjes (ginger in sweetened syrup), a staple in the Dutch daily diet. And there is no Dutch baker who does not guard his or her own recipe for the world-famous gemberkuchen (Dutch Ginger Cake).

This rich ginger cake is simply made, often with rye flour and glucose syrup, yet full of flavor. Traditional Dutch Ginger Cake recipes utilize large chunks of crystallized ginger which give it a strong bite and toothsome texture. Not commonly found in the U.S. (not yet, anyway) this delicious dessert is often found, both packaged and fresh in every Dutch grocery store. The Peijnenburg Ginger Cake, a dominant brand, contains an impressing 16% ginger.

A little history: Holland’s bland culinary heritage gave way to spice in the 1600s, when the Dutch seized control of the spice trade. At one stage, the Dutch maintained a virtual monopoly over world’s supply of cinnamon, nutmeg, mace, cloves, Indian pepper, turmeric and ginger. By continuing close ties with Indonesia for several hundred years, and absorbing immigrants from India, Turkey and Morocco, the Dutch have maintained an affinity for ginger. The Dutch people’s love of ginger leaves them with only one regret- that they cannot grow it at home and export it around the world (as they do with their tulips).