Homemade ginger powder

[Brett-EDH]

Over the years I’ve come to making and drying some of my herbs and spices.

My fresh ground ginger stash was running low so I sliced off 8 ginger fingers and dried them in a 250° oven for 4 hours.

I’ll let them air dry for a few days and then will drop them into the BlendTec and turn them into powder.

That taste and flavor difference is huge between homemade and store bought. And this is about the easiest spice you can make at home.

 

[JKalchik]

REALLY..... <scratches head> Must contemplate.

 

[Brett-EDH]

REALLY..... <scratches head> Must contemplate.

I use ground ginger/ginger powder in a lot of recipes. The flavor of homemade far surpasses the store bought stuff.

I also dry Italian parsley, cilantro, rosemary, dill and others. Most herbs can be counter-dried and then stored.

Again, the flavor differences are substantially in your favor, and price too.

 

[Anne M.]

I gotta remember that
I mostly freeze ginger/galangal/turmeric if I got too much