Homemade Ginger Candy | Adrak Candy
Mature ginger cooked slowly in sugar syrup, then coated in a thick syrup that dries into a thin white crust. Soft and chewy inside, with a ginger warmth that settles at the back of the throat. The jar most Bengali homes keep for winter.
- Sweet, warm, chewy
- No oil
- Ginger, sugar
- Bengali home kitchen, Kolkata
- No preservatives
- Scraped by hand
Secure payment: UPI · Cards · Net banking
- No ChemicalPreservatives
- Leak-proofPacking
- Ships AcrossIndia
- SecureCheckout
Free shipping on orders above ₹599
Ask us on WhatsAppProduct details
About this jar
This one is not a pickle. It is adrak candy, the syrup coated ginger that most Bengali homes keep in a jar for winter. Mature ginger is cooked slowly in sugar syrup until it turns soft and chewy, then coated in a thick syrup that dries into a thin white crust.
It is the thing your grandmother handed you when your throat felt scratchy, or after a heavy meal, or on a long bus ride. Sweet on the outside, and the ginger warmth arrives a few seconds later.
Ingredients
Fresh mature ginger and sugar. That is the whole list.
What is not in it
- No chemical preservative
- No glucose syrup
- No artificial colour or added flavouring
- No oil
Taste & texture
What you will taste
Sweet first, from the dried syrup crust. Then the ginger comes through, warm and clean, and settles at the back of the throat. The heat builds for a few seconds and fades slowly.
The texture is soft and chewy inside with a thin white syrup crust outside. No chilli at all. All the warmth is the ginger itself.
How it's made
Scraped, not peeled
We scrape the skin off with the edge of a spoon instead of peeling it thick, because the most aromatic layer sits right under the skin.
Cooked slowly in syrup
The small pieces are blanched once to take off the raw burn, then simmered in sugar syrup until they turn soft and translucent. After that they are turned in a thick, reduced syrup and dried until it sets into a thin white crust.
Pairs well with
When people have it
A piece or two after lunch or dinner. With a cup of tea on a winter evening. When the throat feels scratchy and you want something warm to suck on.
Worth trying
Keep a few in your bag for travel and long drives. Chop a piece fine over curd or into a ginger tea.
Storage & shelf life
Keeping it fresh
- Keep the lid tight. Damp air makes the syrup crust sticky.
- Take pieces out with a dry hand or dry spoon.
- Cool, dry shelf, away from sunlight. No fridge needed.
- Best within 6 to 9 months of the packing date.
Product details
Available in 200 g and 500 g food-grade plastic jars, double sealed and bubble wrapped. Made and bottled in Kolkata in small batches.
| Taste | Sweet, warm, chewy |
|---|---|
| Oil | No oil |
| Key ingredients | Ginger, sugar |
| Recipe origin | Bengali home kitchen, Kolkata |
| Weight | N/A |
| Dimensions | N/A |
| Size | 200 g, 500 g |
| Type | Vegetarian |
About The Flavor Chapter
The Flavor Chapter is a small homemade pickle business run out of a kitchen in Kolkata, West Bengal. We make Bengali achar the way it has always been made at home. Seasonal fruit bought locally, cold pressed mustard oil, a spice blend handed down rather than bought in, and enough resting time for the two to meet.
We are not a factory. Every batch is made by hand in quantities small enough for one person to watch over the whole thing, which limits how much we can sell and is why some jars disappear for months at a time. Kul and amla are winter fruit, so we make them in winter.
What we will not do: no chemical preservatives, no vinegar shortcuts, no artificial colour. A properly made pickle preserves itself in oil, salt and spice. It does not need help from a laboratory.
Every order is sealed, double wrapped and packed by hand before it ships across India. If a jar arrives broken, we replace it.
Customer Reviews
4.6 based on 5 reviews
5 reviews for Homemade Ginger Candy | Adrak Candy
Customer photos and videos
Homemade Ginger Candy | Adrak Candy
How we make this candy special
1Mature ginger, scraped by hand
Firm, mature ginger with the skin scraped off with a spoon edge, not peeled thick.
2Cut small and blanched
Cut into small, candy size pieces and blanched once to take off the raw burn. The first water is thrown away.
3Cooked in sugar syrup
Simmered slowly in sugar syrup until the pieces turn soft, chewy and translucent.
4Coated in syrup and dried
Turned in a thick, reduced syrup and left to dry until it sets into a thin white crust on every piece.
Our kitchen, our people
We spend on what goes inside the jar
We are a small, home run kitchen in Kolkata. Every jar is made by hand in a small batch, the way it is made at home. That costs more than a factory line, where machines and huge volumes bring the price down. We cannot do that, and we do not want to.
So we chose where the money goes. It goes into branded masalas, cold pressed mustard oil and good fruit, with no preservatives to stretch them. It does not go into glossy boxes, shiny labels or brochures. Our packaging is simple on purpose, and what we save there goes back into a fairer price for you.
The people who cook and pack your pickle are paid properly and on time, and we look after them like family. That matters to us as much as the taste.
- Branded masalas and cold pressed mustard oil
- No preservatives, ever
- Simple packaging, fairer prices
- Fair pay for the people who cook
You may not get a fancy box from us. But one spoon will bring you back.
The Flavor Chapter family
Questions about this jar
Is this a pickle?
No. It is ginger candy, also called adrak candy. Ginger cooked in sugar syrup, then coated in a thick syrup that dries into a thin white crust. No oil, no spices.
Is it very hot?
Not in a chilli sense. It is sweet first, then a clean ginger warmth comes through at the back of the throat and fades slowly.
Is it good for cough or a sore throat?
We do not make medical claims. Many families keep ginger candy at home in winter and like sucking on a piece when the throat feels scratchy. For a real cough or fever, please see a doctor.
What is in it?
Fresh mature ginger and sugar. No preservative, no glucose syrup, no colour and no added flavouring.
How long does it keep?
Best within 6 to 9 months of the packing date. Keep the lid tight and use a dry hand or spoon, because damp air makes the syrup crust sticky.
Does it count in the 4 jars offer?
Yes. The 200 g jar counts towards any 4 jars of 200 g for the offer price. 500 g jars are sold at their own price.
My father likes one piece after lunch. Not overly fancy, just proper ginger flavour.
Kept a few pieces in my bag for the train journey. Easy little sweet to munch.
I expected soft jelly type candy but this has a dry sugary crust and a bite to it. Quite nice.
Nice little ginger candy with my evening chai. Sweet first and then that warm adrak taste comes.
Good ginger kick. Slightly strong for my taste so I have one piece at a time.