Legend has it that in his endeavour to cope with all his wives, a certain Sultan summoned all his confectionery experts and ordered the them to produce a unique dessert to add to the collection of secret recipes for which he was famous. As a result of extensive research 'LOKUM', better known as 'Turkish Delight' in the Western World, was born. The Sultan found it so tasty and stimulating that he and all successive Sultans always insisted on a plate of Turkish Delight with their daily feasts. The quality and taste of Turkish Delight became traditional over hundreds of years and it is now available for your enjoyment in its original recipe. |
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 Ginger is grown in many countries with warm climates, however, the ginger used for dessert purposes is mainly grown in Australia, China and Fiji. This ginger is harvested as rhizomes and gives three crops. The first crop is harvested after about 5 months and known as Stem of Baby Ginger. At this stage the ginger has obtained the delicate flavour required for dessert ginger without forming fibre. The next two crops are harvested later when the rhizomes are much larger and have become more fibrous. This ginger is used to extract the oils or dried and ground for the spice trade. For bottling "Ginger n Syrup" the concentration of sugar is about 65%. However for crystallising ginger the concentration of sugar needs to be about 73%, this is to ensure that granulation of the syrup can take place. Successful crystallisation of ginger will give a firm, dry and crisp outer coating to the ginger whilst sealing inside the moist and succulent centre. At this stage providing the ginger pieces are not crushed or damaged they are easy to handle for packing and enjoy a fairly long shelf life. Varieties Ginger - Crystallised Ginger, Plain chocolate Ginger and Ginger Syrup. Glacé Varieties Glacé Fruits - Glacé Fruit, Drained Glacé fruit etc. Glacé fruits in Syrup. |
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