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.

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.

The Ginger People® are excited to announce the addition of Filtered Ginger Juice to our ingredient range. Fresh ginger is juiced and pressed through a 120 mesh filter, then filled into 5 gallon pails. The end product is equally as golden in color as our ginger juice, but with less particle settling. Some manufacturers prefer less ginger fiber in their end product, especially if making a beverage.

Please email me, kblandin@gingerpeople.com if you are interested in sampling this for your product development.

No. III (recipe link)
1 part Strawberry / Rhubarb / Ginger Syrup*
1 part Vodka
1 part Moscato
Squeeze of fresh lemon juice & a twist

*Bring 12oz ginger syrup to a simmer with ½ cup fresh sliced strawberries and ½ cup fresh cut rhubarb. Simmer for 15-20 minutes, strain and bottle.

Product used: The Ginger People® Ginger Syrup item #21400.

Whiskey Shrub (recipe link)
2 oz Makers Mark
1 oz Huckleberry/Ginger Shrub*
1 oz Fresh Grapefruit Juice
1.5 oz Ginger Beer

*Shrub is not a bush in this case. It’s a vinegar based drink, popular in colonial days, created to preserve different fruits. They add incredible dimension, tang and flavor when added to drinks. I made this one with wild huckleberries picked from the forest in Pebble Beach, CA.

Take 12 oz of apple cider vinegar, 4 oz balsamic vinegar, 2 cups of huckleberries (or blackberries), ¼ cup minced ginger, ½ cup ginger syrup, 1 tsp fresh cracked pepper and let sit in a sealed glass tupperware for 7 days. Shake daily and then strain and bottle. Will last several months, refrigerated.

Products used: The Ginger People® Original Ginger Beer item #99001 – made with The Ginger People® fresh pressed Ginger Juice item #30105, fresh frozen.
The Ginger People® Minced Ginger item #50401 shelf stable ginger puree or item #35116 Ginger Puree, fresh frozen.

Car Pear Diem (recipe link)
2 oz Cardamom / Ginger infused Gin*
2 oz Fresh Asian Pear Juice
Squeeze of fresh lime juice
1/8 tsp Vanilla bean paste
Dash of Orange bitters

*infuse a 175ml bottle of premium Gin with 1 cup candied ginger and one cardamom pod for 2 weeks. Strain and re-bottle.

Product used: The Ginger People® item #40346 Minced Candied Ginger 2-5mm or item #21240 Extra Fine Dice Candied Ginger 3-7mm.

By providing original and unique ginger recipes to our readers, we hope to inspire flavor pairings and usage suggestions. Please email ingredients@gingerpeople.com if you are interested in adapting any of the original recipes from The Ginger People® into your product development, request samples or speak to me about an existing project you’re working on with ginger ingredients.

Cheers!
Katie Blandin

2 oz Cardamom / Ginger infused Gin*
2 oz Fresh Asian Pear Juice
Squeeze of fresh lime juice
1/8 tsp Vanilla bean paste
Dash of Orange bitters

*infuse a 175ml bottle of premium Gin with 1 cup candied ginger and one cardamom pod for 2 weeks. Strain and re-bottle.

Product used:
The Ginger People® item #40346 Minced Candied Ginger 2-5mm or item #21240 Extra Fine Dice Candied Ginger 3-7mm.

*Shrub is not a bush in this case. It’s a vinegar based drink, popular in colonial days, created to preserve different fruits. They add incredible dimension, tang and flavor when added to drinks. I made this one with wild huckleberries picked from the forest in Pebble Beach, CA.

Take 12 oz of apple cider vinegar, 4 oz balsamic vinegar, 2 cups of huckleberries (or blackberries), ¼ cup minced ginger, ½ cup ginger syrup, 1 tsp fresh cracked pepper and let sit in a sealed glass tupperware for 7 days. Shake daily and then strain and bottle. Will last several months, refrigerated.

Products used:
The Ginger People® Original Ginger Beer item #99001 – made with The Ginger People® fresh pressed Ginger Juice item #30105, fresh frozen.
The Ginger People® Minced Ginger item #50401 shelf stable ginger puree or item #35116 Ginger Puree, fresh frozen.