How to Make Ginger Powder (Two Methods)

Step 1

Peel the ginger (you can follow these instructions).

Step 2

Cut the ginger into very thin slices- the thinner, the better. You can do this with a knife, if that's all you have available, however, I like to use my mandolin for this.With thin, even strips, you'll find that the dehydrating goes quickly and evenly as the strips are all uniform.

Step 3

Next, line the thin slices on a baking tray or a dehydrator tray, making sure that the slices don’t overlap at all.

Step 4

To Dry in A Dehydrator: Simply dehydrate at 40ºC/100ºF for about 4-5 hours.

Step 5

To Dry In The Oven: When using an oven it is best to use the lowest temperature possible, to avoid burning/cooking the food. Dry at 80ºC/176ºF and needs around 2.5 hours to dry. For best results, place the baking tray on the lowest rack. If your oven won't go as low, then you can crack open the door slightly. This helps the liquid to escape the oven as well as brings down the overall oven temperature.Check on the ginger every 20 minutes or so, to make sure that it isn't burning.*

Step 6

Bonus: To Air Dry: **Simply place on a large dish by a sunny window and leave for 3-4 days. Check the progress every day. They may be ready sooner/later depending on the weather, amount of sunshine, temperature, etc.

Step 7

Use leftover pulp from juicing ginger.

Step 8

To air dry, simply place the pulp on a baking tray or large dish and leave in a dry, well-ventilated area for 3-4 days. Alternatively, use an oven or dehydrator in similar ways that I described above just make sure to continue to check on the pulp as the time will differ depending on if you used it straight from juicing vs. from frozen and thawed, etc.

Step 9

No matter which method you use, what you're looking for is completely dry ginger. It needs to be a 'crunchy' kind of dry, that snaps rather than bends.****

Step 10

Place the dried ginger slices or dried ginger pulp into a grain/seed grinder or into a food processor/blender and grind into a fine powder.

Step 11

It’s best to sieve the powder to collect any larger pieces which you can then grind again.

Step 12

You'll be left with a super-fine ground ginger powder that you can then transfer into an airtight glass jar and store for around 6 months. You could also store it in the freezer for even longer – likely 12 months or more.