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Former makeup enthusiast and bookworm. Currently adopting a minimalist lifestyle. Contact me at phylliciarobert@gmail.com for inquiries.
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Sunday, June 02, 2013

Recipe - Ginger Powder

Hello there,

Today I will be sharing with you how to make your own ginger powder. There are lots of benefits in making fresh ginger into powder form. For me, one of it is extending the use of ginger. If you're anything like me, my ginger usually dries out before me being able to use all of it. I really hate it when this happens. When ginger is in powder form, they usually last for months as long as they don't come into contact with moisture. You can also learn the various uses for powdered ginger here.

Without further ado, let's jump to the recipe.

Any amount of ginger root (1” ginger root makes about 1 teaspoon of powder)

Non-stick pan
Pestle and mortar
Food processor
Vegetable peeler

01.   Wash the ginger root(s) and peel using a vegetable peeler or knife.
02.   Cut into small pieces and pound with a pestle and mortar into a paste.
03.   Warm the pan using the lowest heat possible on the stove. Heat the ginger paste in the warm pan (without any oil).

I used a food processor instead of a pestle and mortar which results in an uneven size of ginger mince. This hinders the drying process substantially so I recommend using a pestle and mortar as in step 2.

04.   Stir the paste continuously until the turns into dry ginger granules.

Dried ginger granules..

05.   Wash and dry the food processor and/or pestle and mortar completely.
06.   Process the dried ginger into powder using the food processor.
07.   Sieve the powder. If there are remaining ginger granules, grind them with pestle and mortar. Sieve again. Repeat this process until all the ginger granules turn into fine powder.
08.   Store ginger powder in a dry container and store in a cool, dry place.

Before and after

01.   Ginger naturally has water in them which is why it is always better to use a pestle and mortar to make a paste rather than a blender. The additional water required with the use of a blender will make the drying process much longer. It also hinders the drying process by making the ginger clump together.

02.   It is very IMPORTANT that all utensils that come in contact with the dried ginger granules are ABSOLUTELY dry. Same goes with the container used to store the powder. This ensures the longevity of the powder.

03.   The best way to make the ginger paste with a pestle and mortar because using a food processor produces uneven sized minced ginger. Uneven size makes it difficult to dry all of the ginger around the same time.

04.   The best way to make ginger powder is using the food processor. While it can be done with a pestle and mortar, it is almost impossible to grind the ginger fibers completely. With a food processor, every bit of the ginger can be utilized into fine powder. 

5. During the pan-drying process, there are 3 ways to know if the ginger is completely dry. First is that ginger will turn a lighter color. Second, the ginger will not stick to your kitchen ladle. Third, dried ginger will crumble and you will feel no residual moisture when you rub it between your fingers.

I hope you give it a try. If you do, do tell me how it went in the comments section. You can also take a picture and tag me in Instagram (username: phylliciarobert). Thanks!