Crystallized ginger, also called candied ginger, is made of small pieces of fresh ginger-the rhizome, or underground stem, of a semitropical plant- that are first preserved and then coated with granulated sugar. It is used to lend an intriguing hot-sweetness to baked goods and desserts. Store in a cool, dry place for up to 6 months.
To chop crystallized ginger:
Gather the pieces on a work surface and chop with a chef’s knife. If the knife becomes sticky, dip frequently in hot water, coat lightly with vegetable oil cooking spray, or wipe with oil.