Crystallized (or candied) ginger created by cooking young slices of ginger root in cane sugar syrup, and have been enjoyed as a candy since the days of Marco Polo. In the seventeenth century, Englishmen would have few pieces of ginger after dinner to settle their stomachs and freshen their breath. Crystallized ginger not only has a tasty contrast of sweet and sharp flavors, it also helps the digestive process.
These sticky chunks are generally considered too large for adding to baked goods. If you plan to cut them into smaller pieces, it helps to freeze them first or oil your knife to prevent sticking.