CRYSTALLIZED GINGER SMALL DICE.. FRESH GINGER IS TAKEN, CLEANED AND CUT. IT IS BOILED IN SUGAR SYRUP FOR SEVERAL DAYS AND THUS PRESERVED, DRAINED OF ITS SYRUP. THIS DRAINED GINGER IS ROLLED IN GRANULATED SUGAR AND IS NOW TERMED CRYSTALLIZED GINGER

CLASSIFICATION IS DETERMINED IN ACCORDANCE WITH THE FOLLOWING: GENERAL INTERPRETATIVE RULES (GIRS) GIR 1 HAS BEEN USED TO CLASSIFY THE PRODUCT BY THE TERMS OF HEADING 2006 - VEGETABLES, FRUIT, NUTS, FRUIT-PEEL AND OTHER PARTS OF PLANTS, PRESERVED BY SUGAR (DRAINED, GLACE OR CRYSTALLISED) CN CODE 2006001000 FOR GINGER ALSO CLASSIFIED IN ACCORDANCE WITH: HSENS IV-2006-1 5TH PARAGRAPH REFERS. crystallised products are prepared by allowing the sucrose syrup to penetrate into the product so that, on drying it forms crystals on the surface or throughout the product