I use fresh ginger regularly but not a lot of the commercial ginger powder. A small container becomes stale, bland, and not as aromatic before I'm able to use it all up. I can't remember the last time I bought and I was shocked that it costs so much. The smallest container of McCormick® is $7.00 and some fancy bottled "gourmet" brand is $15.00. Really?
Homemade Powdered Ginger
unpeeled fresh ginger
- Wash ginger in cold water making sure there aren't any dirt remaining on the skin. Dry thoroughly, slice, and coarsely chop. Place on a cookie sheet pan and leave on the kitchen counter to air dry. This may take several days depending on the humidity of your house. You may also use a food dehydrator if preferred.
- When completely dry, grind in batches in a coffee grinder. Sift through the finest sieve.
- Return the sieved powder into the grinder and grind one more time. Sift once more and store in a jar.
Tip: To clean the coffee grinder, grind a tablespoon of uncooked rice. Discard the ground up rice, wipe the grinder and repeat with another tablespoon of rice. Air it out in between grinding other spices.