What is in a Word?

In trying to execute our first rendition of ginger salt I have come across a technical and verbal road block.  It looks like salt and has the texture of coarse salt yet it is not ginger salt.  I brined the candy ginger for a short period of time and then dried it and chopped it coarsely.  I then placed it in the dehydrator to to, well, dry.  As the ginger concentrated and the hardened, emulating the texture of salt I, actually Aki noted it's great, it's just not salt.  In my haste to go from idea to execution I did not allow enough salt to penetrate the candied ginger to allow the salt to come through as a distinct characteristic.  Instead, we have intense ginger granules with a seasoned background.  So,  I do not have what I set out to create, I can try that again, perhaps even find a suitable salt solution ratio.  For now we have the concentrated ginger, which looks like salt but at days end is ginger.  Now I just need to find another name for this seasoning, because while it is not ginger salt it needs to be integrated into our cooking.