Ginger powder recipe is one of the most widely used spices worldwide to prepare different beverages, desserts and savoury dishes. The usage of ginger in Asian food and Indian cuisine is incomparable. This magical tree root is known to the whole world because of its unique flavour and health benefits.
Homemade ginger powder aka ginger powder recipe is one of the best and smartest ways to preserve ginger for a whole year to make it handy. Thus you can use the fantastic flavoured spice any time. It is a very quick and easy DIY Recipe with the help of which you can enhance the flavour of your food. Learn to make ginger powder at home in 3 different ways.
Table of Contents
About the recipe
Health Benefits of Ginger
How to make Ginger powder (step wise photos)
Recipe Card
What is a Ginger?
Ginger is also known as Adrak in India. It is an aromatic spice that comes from a flowering plant that originated in the sub-continents of Southeast Asia. This plant belongs to the Zingiberaceae family and it’s nearer to the turmeric plant family. The underground part of ginger’s stem, also known as rhizome, is normally used as a spice. So, it’s also called ginger root. This spice is used to flavour up beverages, desserts, savoury items and it is renowned for its long range of health benefits as well.
There is strong evidence present in history about the usage of ginger in India and China as a spice and even as a medicine. It has been used in Ayurveda since ancient times for its health benefits. It used to be prescribed by Ayurvedic practitioners for digestion problems, joint pain, motion sickness, nausea etc. Even in Chinese texts, it is mentioned that they used to use ginger as a remedy for treating stomach issues like diarrhoea, nausea, cholera, toothaches, bleeding, coughs and colds etc.
Ginger has extended use in food as a flavouring agent as well. It is used to prepare chutneys, beverages, desserts, candies, soup, pakoda, appetizers and many more savoury dishes. It is very common to use ginger to prepare curries.
Homemade ginger powder is basically a powder of dried ginger. There are various ways to dry the ginger. You can wash the ginger thoroughly and pat dry them. Then thin slice them. After that sundry the ginger slices or you can use a microwave, oven or dehydrator to dry them up. The ginger powder recipe has the perfect flavour of fresh ginger and could be a perfect substitute for the fresh spice.
In multiple cuisines, ginger powder recipe has occupied one of the major parts of flavouring food. It is not only limited to savouries but is also used in desserts and beverages as well. The taste and flavour of ginger always take the dish to its next level. The best part of the spice is that it can easily gel up with any flavoured or unflavoured ingredient. There are many dishes in which ginger works as the hero ingredient. Ginger tea, ginger cookie, ginger bread is a few justified examples of it.
DIY Recipe
In today’s world, DIY recipe has become very trendy. There are many valid reasons behind it. One of the main reasons is health awareness. It is only in exchange for a little effort that we can make few things better than the market selling goods. Today, though many things are easily available globally but still in many cases DIY Recipe helps a lot to bring the authenticity of many traditional foods.
Ginger powder recipe is a very simple and easy-to-make recipe. The difficulty level of preparing this recipe is very low which is perfect for novices. The best part of the recipe is that it gets prepared very quickly without investing much time.
I always prefer to prepare the spice powder in small batches so that I can use fresh ginger powder. Anyway, it’s so easy to make and ginger is easily available throughout the year. So it’s always better to prepare it in small batches multiple times rather than preparing it in bulk amounts.
Ginger powder with step-by-step photos and instructions has been provided in the ‘Instruction’ section of the recipe. But before directly jumping into the recipe, let me share a few interesting facts about the recipe and the hero ingredient ‘Ginger’.
Benefits of Ginger
- Ginger is one of the most useful spices worldwide. They are used as home remedies from ancient times to fight against many diseases. It has great use in Ayurveda.
- Ginger is very good for our digestive system and helps to get rid of multiple stomach issues.
- It helps to get rid of nausea, motion sickness etc.
- It has anti-inflammatory property which helps to reduce joint pain and arthritis problem.
- It helps to lower the blood sugar level and helps to increase insulin release.
Uses of Ginger powder recipe
- Ginger powder can be used to prepare masala tea, adrak wali chai, ginger & lemon tea etc.
- It could be used to prepare your own homemade chaat masala.
- It can be used to prepare different types of summer beverages like masala soda, mojito drinks, aam panna, nimbu Pani Etc.
- It can be used to flavour different types of cakes, cookies and bread like Christmas cake, ginger cookies, gingerbread and many more.
- It can be added to any savoury item instead of fresh ginger paste or chopped ginger.
How to make Ginger powder?
To prepare the ginger powder recipe, first, soak the ginger in water for 1-2 minutes and wash it thoroughly to get rid of the dirt. Then pat dry the ginger with kitchen tissue. Now thin slice them with a knife.
In microwave: Spread the pieces properly in a single layer on a microwavable plate. Make sure each ginger slice has a minimum gap from each other. Then transfer the plate into the microwave and close the door. Run the microwave for 3 minutes and take out the plate. Flip the slices and microwave for another 2 minutes.
In oven: Line the baking tray either with aluminium foil or parchment paper. Spread the ginger slices in a single layer on the tray and make sure each ginger slice has a minimum gap from the other. Preheat the oven to 180℉ and then transfer the tray to the middle of the oven for around 2 hours to dehydrate. Keep your eyes open after 2 hours. Take the tray out of the oven when the ginger slice becomes crisp.
Sun-dried: Spread the ginger slices properly in a single layer on plates. Make sure each ginger slice has a minimum gap from each other. Dry them under the sunlight for 2 days until the leaves become crispy.
Then transfer the crispy ginger slices to a plate and allow them to come to room temperature. Now, transfer them into a jar of a grinder. Close the lid and pulse it to fine dust. Sieve the ginger powder to get fine dust. Transfer the powder to an airtight clean container and keep it in a cool dry place.
Many other homemade masala recipes have already been shared in my previous posts. You can check a few of them like
Pav bhaji masala
Dabeli masala recipe
Bengali bhaja masala
Roasted Cumin Powder
Panch phoran masala
..And Many more…
Ingredients:
- 100 grams Ginger aka Adrak
Instructions:
- Take 100 grams of ginger and wash it thoroughly to get rid of the dirt. Soak it in water for a minute before washing, if required.
- Pat dry the ginger with kitchen tissue. Now thin slice them with a knife.
- Now you can follow any of the below methods.
- In microwave: Spread the pieces properly in a single layer on a microwavable plate. Make sure each ginger slice has a minimum gap from each other. Then transfer the plate into the microwave and close the door. Run the microwave for 3 minutes and take out the plate. Flip the slices and microwave for another 2 minutes.
- In oven: Line the baking tray either with aluminium foil or parchment paper. Spread the ginger slices in a single layer on the tray and make sure each ginger slice has a minimum gap from the other. Preheat the oven to 180℉ and then transfer the tray to the middle of the oven for around 2 hours to dehydrate. Keep your eyes open after 2 hours. Take the tray out of the oven when the ginger slice becomes crisp.
- Sun-dried: Spread the ginger slices properly in a single layer on plates. Make sure each ginger slice has a minimum gap from each other. Dry them under the sunlight for 2 days until the leaves become crispy.
- In microwave: Spread the pieces properly in a single layer on a microwavable plate. Make sure each ginger slice has a minimum gap from each other. Then transfer the plate into the microwave and close the door. Run the microwave for 3 minutes and take out the plate. Flip the slices and microwave for another 2 minutes.
- Transfer the crispy ginger slices to a plate and allow them to come to room temperature.
- Transfer them into a jar of a grinder. Close the lid and pulse it to fine dust.
- Sieve the ginger powder to get fine dust.
- Transfer the powder to an airtight clean container and keep it in a cool dry place.
How to store ginger powder?
After grinding the ginger powder recipe, you can keep it in a clean and dry airtight container. Glass container would be the best. Keep the herb in a cool and dry place, away from direct sunlight. Always use a dry spoon for the spice. If you follow all these things, then you can store the spice for 3-4 months.
Ingredients
- 100 grams Ginger aka Adrak
Instructions
- Take 100 grams of ginger and wash it thoroughly to get rid of the dirt. Soak it in water for a minute before washing, if required.
- Pat dry the ginger with kitchen tissue. Now thin slice them with a knife.
- Now you can follow any of the below methods.
- In microwave: Spread the pieces properly in a single layer on a microwavable plate. Make sure each ginger slice has a minimum gap from each other. Then transfer the plate into the microwave and close the door. Run the microwave for 3 minutes and take out the plate. Flip the slices and microwave for another 2 minutes.
- In oven: Line the baking tray either with aluminium foil or parchment paper. Spread the ginger slices in a single layer on the tray and make sure each ginger slice has a minimum gap from the other. Preheat the oven to 180℉ and then transfer the tray to the middle of the oven for around 2 hours to dehydrate. Keep your eyes open after 2 hours. Take the tray out of the oven when the ginger slice becomes
- Sun-dried: Spread the ginger slices properly in a single layer on plates. Make sure each ginger slice has a minimum gap from each other. Dry them under the sunlight for 2 days until the leaves become crispy.
- Transfer the crispy ginger slices to a plate and allow them to come to room temperature.
- Transfer them into a jar of a grinder. Close the lid and pulse it to fine dust.
- Sieve the ginger powder to get fine dust.
- Transfer the powder to an airtight clean container and keep it in a cool dry place.
