Ginger Root Crystallized (Baker's Cut)

• Chop and add to batter for cookies, such as ginger snaps, or quick breads like gingerbread, orange bread or banana bread.
• Melt butter with diced Crystallized Ginger, fresh lemon juice and sliced green onions in a saucepan. Spoon over hot rice and serve with chicken or fish.
• Sprinkle finely chopped pieces as a finishing touch on apple pie a la mode or a whipped cream-topped brownie.
• Combine diced Crystallized Ginger with nuts, brown sugar and spices for a baked apple or pear filling.
• Add chunks to a stir-fry for a sweet and spicy bite.
• Dip Crystallized Ginger pieces in melted chocolate. Let cool and serve as a special after dinner treat.
• Add to water and sugar mixture to make ginger-infused simple syrup. Strain before adding to drinks, such as iced tea.
• Sprinkle diced Crystallized Ginger into fruit salad for a spicy, zesty flavor lift.
• Add to a homemade cranberry sauce with orange zest.
• Or, just snack on this sweet treat right out of the jar. Crystallized Ginger is especially helpful for calming the stomach while traveling.

NOTE: All Products Are Not Available In Every Size Jar.. If You Would Like To Requst A Large CP Jar For Your Favorite Spice Or Herb, Please Do So, And We Will Get Back With A Price.

For Detail Sizing Information Click On "Jar Size Chart " link at top of page.

HOMEMAKER JAR (HM) 1/2 Cup: Our 3.75 oz.* (110 ml) Hexagon Glass Jar 2" width x 3.1" tall, Perfect size for every day cook.

MINI JAR  (MN) 3 Tablespoons:  Our smallest 1.5 oz.* (45 ml) jar.  Perfect to for trying a new spice or blend..  or just to have a herb or spice on hand in your spice cabinet.

CULINARY PRO JAR (CP) 3/4 Cup:  Our 6 oz.* (190ml) Victorian Hex  Jar. 2.4" wide x 3.8" tall. (Sized for culinary enthusiast, Pro Chefs or for frequently used herbs)

*NOTE: The ounce measurements of the jar is that of the Jars size liquid capacity, The full herbal content  weight varies with each type of herb. (example: Leaves weigh less than roots etc.).

 “During our recent website redesign, all of our hard‑earned product ratings vanished into the digital ether — so we humbly ask our returning friends to share your thoughts once more, and invite new travelers on the spice road to rate any blends you’ve enjoyed; your words help our little merchant shop thrive, and we thank you deeply for taking the time.”

 Raw meats, poultry, seafood, and eggs must be handled with care to prevent cross‑contamination. Always keep raw foods separate from ready‑to‑eat items, use dedicated cutting boards, and wash hands thoroughly with warm, soapy water after touching raw proteins. Any surface that contacts raw food should be sanitized immediately.

❄️ Proper Storage Temperatures

Food safety begins with correct temperatures. Refrigerators should be kept at 40°F (4°C) or below, and freezers at 0°F (–18°C). Perishable foods should never sit out for more than 2 hours, or 1 hour if the ambient temperature is above 90°F. Cold foods must stay cold, and hot foods must stay above 140°F (60°C) to prevent bacterial growth.

🧊 Thawing & Cooling Safely

Thaw meats only in the refrigerator, under cold running water, or in the microwave if cooking immediately. Never thaw on the counter. When cooling cooked foods, divide large batches into shallow containers so they chill quickly and evenly. Rapid cooling prevents bacteria from multiplying in the “danger zone” between 40°F and 140°F.

🥣 Brining & Marinating

Brines and marinades must always be kept refrigerated while in use. Raw proteins sitting in a marinade at room temperature can quickly become unsafe. If you want to use a marinade as a sauce, set aside a fresh portion before adding raw meat, or boil the used marinade for at least 1 minute to make it safe.

🔪 Cross‑Contamination Prevention

Use separate utensils for raw and cooked foods. Never place cooked meat back on a plate that previously held raw meat. Keep produce away from raw proteins, and sanitize knives, boards, and countertops between tasks. Even small traces of raw juices can carry harmful bacteria.

🌡️ Cooking Temperatures

Cook foods to safe internal temperatures:

Chicken & poultry: 165°F (74°C)

Ground meats: 160°F (71°C)

Beef, pork, lamb (whole cuts): 145°F (63°C) + 3‑minute rest

Fish: 145°F (63°C) or until flaky

A reliable digital thermometer is one of the most important tools in any kitchen.

🧼 Cleanliness & Kitchen Hygiene

Wash hands frequently, especially after handling raw foods, touching pets, or switching tasks. Keep counters clean, sanitize sinks after rinsing raw meat, and replace sponges often. Dish towels should be washed daily, and cutting boards should be inspected for deep grooves where bacteria can hide.

🛡️ General Safety Notes

When in doubt, throw it out. Spoiled food may not always smell bad, and harmful bacteria are invisible. Store leftovers within two hours, label them with dates, and consume refrigerated leftovers within 3–4 days. Freezing extends life but doesn’t kill bacteria—only slows growth.

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Take 5 easy and fun lessons to learn how to use culinary herbs and build your kitchen skills quickly. Learn How To...

Flavor Foundations – Understanding Herbs & Spices

Global Flavor Traditions – Herbs & Spices by Cuisine

Pairing Herbs & Spices with Foods – Flavor Matching and Balance

Techniques & Timing – Best Practices for Using Herbs & Spices

Bringing It All Together – Developing Your Own Recipes

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