By Deepali Verma
Making ginger powder would be an excellent method to extend the shelf life of any ginger that you have sitting in your kitchen. Spice your cuisine and use dry ginger powder in cooking. Here is a step-by-step tutorial for making ginger powder at home.
If you don't already have any fresh ginger on hand, buy some. Because it is difficult to powder stringy ginger, one with fewer strings is preferred for dry powder.
Give the ginger a thorough rinse under running water. Check to see if it is clean and free of dirt. Once it has been cleaned, allow it to air dry at room temperature.
Peel the ginger skin with the use of a sharp knife, and then set it aside. Cut small slices of ginger now. Ginger will dry and dehydrate faster when it is cut into thinner pieces.
Simply arrange the ginger slices on a plate or serving tray. To ensure that the sides dry properly as well, leave space between the slices. It should be exposed to the sun for at least nine to ten days.
The dry ginger pieces should now be added to a food processor or grinder. Thoroughly ground to a fine powder, continue until all of the ginger bits have been ground. For a finer and smoother texture, sieve it.
You may just put it in an airtight container to store it. To prevent moisture from getting into the ginger powder, make sure the container is dry and clean.