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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Sun-dried ginger powder is a staple ingredient in many South Asian kitchens, including Nepal, where ginger is widely cultivated and valued for both its culinary and traditional uses. Drying ginger naturally under the sun helps preserve its flavor and creates a versatile spice that can be stored for months. This homemade version contains no additives or preservatives and can be used in teas, curries, baked goods, and spice blends.
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Wash the ginger thoroughly to remove all dirt and debris.
Peel the ginger if desired, or leave the skin on after cleaning well.
Slice the ginger into thin, even pieces to speed up drying.
Arrange the slices in a single layer on a clean drying tray or mesh rack.
Place the tray in direct sunlight for several days, turning the slices once or twice daily until they become completely dry and brittle.
Allow the dried ginger to cool completely.
Grind the dried ginger into a fine powder using a spice grinder or high-speed blender.
Sieve the powder for a finer texture if desired.
Store in a clean, airtight glass jar in a cool, dry place.
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Dry only during sunny, low-humidity weather for the best results.
Ensure the ginger is completely dry before grinding to prevent mold.
Store in an airtight container away from heat and sunlight to preserve its aroma.
How long can I store the ginger powder?
Store in an airtight container for up to 12 months in a cool, dry place.
Can I leave the skin on the ginger?
Yes, you can leave the skin on after cleaning well.
What can I use the ginger powder for?
Use the powder in herbal teas, curries, soups, marinades, cookies, cakes, or smoothies.
What is the best weather for drying ginger?
Dry only during sunny, low-humidity weather for the best results.
Why is it important to ensure the ginger is completely dry before grinding?
Ensuring the ginger is completely dry before grinding prevents mold.
