At The Practical Body, we’re always testing the boundaries of gluten-free living—not just the safe and certified, but also the gray areas many of us navigate daily. Today, we’re looking at a treat that toes that line: crystallized ginger from The Ginger People (affiliate link).
Jon, our practical food explorer, recently gave it a try. Here’s what he found—and what you should know before you bite in.
The Ingredient List: No Gluten, But No Certification
This crystallized ginger contains just two ingredients: ginger and cane sugar. Simple. Clean. No gluten-containing ingredients.
However, there’s no gluten-free certification on the packaging. It also doesn’t mention whether it’s made in a facility that processes wheat. That makes this a product squarely in the “use your judgment” category. If you require a strict gluten-free diet due to celiac or high sensitivity, you’ll want to skip it unless you’ve vetted the manufacturing process.
But for some of us, especially those managing gluten intolerance rather than celiac disease, it might be an acceptable risk.
Taste Test: Sweet Heat Done Right
According to Jon, this ginger is “fantastic.” It hits all the right notes:
- Strong ginger aroma
- Big, satisfying chunks (not the dinky bits you sometimes find)
- Sweet, crispy exterior from the crystallized sugar
- Soft, chewy interior that slowly builds to a bold ginger finish
He said it’s one of the most intense crystallized gingers he’s had in a while—and if you’re a ginger lover, this one’s worth checking out.
Verdict: Not Certified, But Tempting
Crystallized ginger from The Ginger People isn’t labeled gluten-free, but it also doesn’t contain any gluten ingredients or manufacturing warnings. If you don’t need strict certification, this could be a spicy-sweet addition to your treat drawer.
As always, use your body as your guide. At The Practical Body, we believe in choosing foods that work for your unique needs—not someone else’s label.
Have you tried this ginger? Buy it on Amazon (affiliate link) and let us know how your body responds.