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Ground ginger - at home

j
jammy Dec 7, 2013 06:02 PM

Not sure why it took me this long to realize I can make dried, ground ginger at home. It's a totally different spice than the one bought at the store. As well as packing a good amount of heat and flavour, the home ground ginger also has a lovely citrus overtone in the aroma.

Here's the link:

http://www.indiankhana.net/2012/12/ho...

The only thing I did differently is use a home dehydrator, set on low, for about 7 hours to dry the thinly sliced ginger.

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  1. s
    smtucker Dec 7, 2013 07:13 PM

    That looks fun, and economical, but I don't know how I would sun dry anything in December in New England! Would drying in the oven at 140º work do you think? or just air dry and take many days?

    2 Replies
    1. re: smtucker
      j
      jammy Dec 7, 2013 07:44 PM

      I don't see why not, as long as the slices are being dried and not baked/cooked. I'd be tempted to lay them on a cooling grid so the air can circulate around them while in the oven. Why not give it a try?

      1. re: jammy
        p
        pine time Dec 8, 2013 05:13 AM

        I've not tried drying ginger, but I have dried LOTS of other products in a low and slow oven. May give this a try--thanks for the link, jammy.

    2. luckyfatima Dec 8, 2013 09:54 AM

      Awesome idea. I usually buy powdered ginger from the Indian store. They also sell bags of whole dried ginger for home powdering. But why not go the extra mile and dry fresh ginger if you have the capability of doing so at home?

      Does it taste much sharper than the bagged powder?

      1 Reply
      1. re: luckyfatima
        chefj Dec 8, 2013 10:08 AM

        Fresh ground is so much more complex that you could sub it for fresh if you had to and still have a pretty good result.
        The Ground Ginger we get here(in US) is really stale.

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