[Sca-cooks] candied ginger

[Johnna Holloway]

 From my ginger article-- Candied /Ginger/ for Remembraunce. Two 
Versions by THL /Johnnae/ llyn Lewis. which just happens to be
in something called the Florilegium
"Harold McGee in /On Food and Cooking/ notes that much of the US market 
fresh ginger now comes from Hawaii where the harvest runs from December 
to June. So, believe it or not April through June is prime ginger season 
and a suitable time for candying ginger for spring events." and "Fresh 
young ginger root is available in Hawaii beginning in the summer with 
the more mature roots appearing in the winter season."
The major thing to remember about ginger is that it can be harvested at 
different times for different purposes.
And there are many, many ornamental gingers and varieties of ginger too 
that are grown in tropical countries.

See http://www.gingerpeople.com/  for information on their products. 
They run two state-of-the-art ginger factories in Australia and 
California and offers over 80 ginger ingredients and finished products. 
Its factory in Australia specializes in sugar preserved ginger and 
crafts a product line of unparalleled quality. In California, The Ginger 
People manufacture both conventional and organic ginger juice.

People swear that Australia does the best candied or preserved ginger 
these days. They have been growing it
commercially since the early 1900's.  
http://www2.dpi.qld.gov.au/horticulture/4748.html

There's an article here that talks about Australia and ginger.
http://www.finecooking.com/articles/cooking-with-fresh-ginger.aspx
see also:
http://www.spice-trade.com/ginger.html

Hope this helps

Johnnae

Stefan li Rous asked many things about ginger.