I used to be able to buy stem ginger in the baking section of grocery stores. It was made, I think, by McNairs, and was in a heavy syrup. Now I can't find it and I wondered if anybody else uses it and can tell me where to find it. I have some dessert recipes that use it and it is much nicer than crystallized ginger.
Within reason, I'll make a special trip anywhere in the GTA because, once bought, it keeps a long time.