How to Make Dried Ginger Powder

Of course you can buy ground (or powdered) ginger. But chef David Thompson showed me how easy it is to make your own and, as he points out, “the perfume and taste of homemade dried ginger powder is much more alluring than any commercial one.” In Thailand David dries ginger in the open air, as he does prawns. I suggest drying it in the oven while you’re making dried prawns and other dried rhizomes, such as galangal and turmeric. It generally takes about 2½–3 hours, maybe a bit longer depending on the temperature of your oven and the moisture level of the sliced ginger. David recommends storing the whole pieces of dried ginger in the fridge and grinding them as needed because the fragrance and flavour deteriorate quickly once ground. Ginger yields about 60% peeled weight and 10% dried weight, so 40g whole ginger yields about 4g ground ginger.

Here’s how easy it is to make dried ginger powder at home. Scroll down for a step-by-step video with David Thompson.

• Turn the oven onto its lowest setting (ideally about 60°C fan-forced).
• Peel and thinly slice the ginger.
• Place on a wire rack or tray in a single layer.
• Place in the oven for 2½–4 hours, until completely dry and brittle.
• Refrigerate in an airtight container and grind as needed, no more than a day in advance.