Conversion ginger root to powdered ginger?

Ratio: 1/4 cup fresh ginger root = 1 Tbsp ground ginger

To Make (Yield: About ¼ to ⅓ cup dried ground ginger):

• 1 pound of fresh ginger root (about 4 medium-sized ginger roots)

• A grater or sharp microplane zester

• Baking sheets

• A metal colander

• A spice/coffee grinder (optional)

• An air-tight container or glass jar with lid

• A sifter (optional)

1. Wash and peel your fresh ginger root. To do so, use a sharp paring knife to slice the rough skin off the ginger, trying to remove as little ginger flesh as possible.

2. Chop your ginger root into smaller, easier-to-grate pieces.

3. Using the larger holes on a box grater or the side of a sharp microplane zester, grate the peeled ginger into small, thin pieces.

4. Line your baking sheet(s) with parchment paper.

5. Lay your fresh grated ginger pieces on your baking sheet(s) in a single layer. If your baking sheet(s) are full, use additional sheets rather than piling ginger pieces on top of one another.

6. Place your baking sheet(s) in a well-ventilated area away from direct sunlight for 24 – 72 hours. You may use your oven for this process instead. Place the baking sheet(s) in your preheated oven set at the lowest possible temperature for 12 – 24 hours.

7. Check your ginger periodically to make sure it’s dry and isn’t moldy or burnt.

8. Once your ginger is dry, take a fork or your fingers and crumble the ginger into smaller pieces.

9. Store the dried ginger bits in an air-tight container in a cool, dry place.

10. Before using in your recipes, consider grinding your dried ginger to a fine powder. To do this, place your dried ginger pieces in a spice/coffee grinder and mix until a powder forms.

11. Use a sifter to get an even finer ground ginger (optional).

12. Store your homemade ground ginger in an air-tight container or glass jar with a sealing lid.

Tips:

- Make sure your ginger dries thoroughly before storing it to prevent mold, fungus, and bugs from forming.

- Ground ginger can lose intensity and flavor over time. It’s recommended that you make enough for 6 – 12 months of use at a time.

- You can make the drying process quicker by slicing your ginger root into very thin slices using a mandoline. Ginger sliced this thinly should dry within 12 – 18 hours.