Crystallized Ginger

I need to confess that I have used crystallized ginger in two recent recipes instead of fresh or powdered.  Why, you might ask.  I can't find fresh ginger, and powered has not zing at all.  I have found that crystallized ginger has a near fresh flavor, and it's convenient to store--lasts a really long time.  Here's a picture of the ginger I've been using.  The small amount of sugar that's used to preserve it has not affected the flavor of any dish yet.  I made chicke tikka masala tonight, and the ginger flavor was perfect.  Give it a try, and let me know what you think.