Candied ginger, also called crystallized ginger, is fresh ginger root that has been cooked in sugar syrup until tender and translucent, then coated in sugar for a sweet-hot, chewy bite. It was developed as a way to preserve fresh ginger, which has been cultivated across Asia for thousands of years, and today is produced mainly in India, China, and Jamaica. It's used in stir-fries, marinades, and baked goods in Asian cooking, in chutneys and pickles in Indian cuisine, and in Western baking for cookies, scones, and cakes, as well as in jams and cocktails. Its spicy-sweet, caramelized flavor pairs well with citrus, warm spices like cinnamon and cloves, and chocolate.