Since ancient times, ginger has long been revered as one of the healthiest and most delicious spices on the planet. The spicy aroma and zing makes ginger so lively and inviting. I’ve recently found that when I dry and grind my own, it retains more of these qualities. It’s way easier than you might think! Try it and let this mighty spice bring you its very best for the season!
Homemade Ground Ginger
2 large ginger roots, peeled and sliced 1/8” thick (you can really do any quantity you want, but this yielded enough for my entire baking season)
Preheat the oven to 200°F. Prepare two sheet pans with parchment paper.
Peel the ginger and slice thinly, no more than 1/8” thick. Use a spoon to get into the knob crevasses. If you have a mandolin, this is an excellent slicing tool for this job as you get even thickness.
Place the ginger close together (without overlapping) on your sheet pans.
Dehydrate in the oven approximately 4 hours. It could take longer; the thicker it is, the longer it will take. Most likely your ginger will be sliced at slightly different thicknesses so some pieces will dry before others. After about 2 hours check your ginger and remove the pieces that are dried, if any. Keep checking every 20 to 30 minutes or so and remove the pieces as they dry. You will know they are dry when they are brittle when you try to bend them.
Once they are all dry, remove them from the oven and leave on the pans to completely cool. They need to be completely cool before grinding, so give them at least an hour. Don’t leave them out for too long, as they can absorb humidity from the room and get a little soft. If that happens, just pop them back into a 200°F oven until they crisp up again, (20 or 30 minutes).
Put the ginger in a blender or a clean coffee grinder and process until finely ground, then store in an airtight jar.
Thank you to TheChoppingBlock.com for the inspiration!
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