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Recipe: Turmeric and Ginger Powders
Ginger and turmeric spice powders can be made at home with ease. All you need is an oven and a powerful blender. Recipe by Shiruna, My Elephant Kitchen
© Shiruna
Ingredients for one baking tray
Instructions:
- Wash the turmeric and ginger roots in lukewarm water until thoroughly clean. Pat dry with a kitchen towel.
- Cut the roots into approximately 3-millimetre-thick slices. You can do this with a knife, but it's easier with a food processor or vegetable slicer.
- Preheat the oven to 100 degrees Celsius and line a baking tray with baking paper.
- Arrange the slices evenly on the baking paper. Take care not to overlap the slices to ensure that they all dry out evenly.
- Place in the oven to dry for around 3 hours. In order to allow moisture from the roots to escape, keep the oven door propped open slightly with a wooden spatula.
- Remove the baking tray from the oven. If there are any remaining soft or damp spots, return the tray to the oven for another 15 to 30 minutes until all the slices are completely dry.
- Leave the baking tray to cool for around 5 minutes. Now the ginger slices should break in two like a potato crisp. If the slices are still pliable, leave the ginger and turmeric in the oven to dry out a bit longer.
- Allow the root slices to cool for an additional 15 minutes.
- Place the dried ginger and turmeric slices separately into a powerful blender or food processor and process until they turn into powder. You can also do this with a coffee grinder.
- Store the powders in airtight containers away from moisture. The powders will keep for up to one year.
© Shiruna
Recipe Idea: Golden Milk Spice Mix
Ingredients:
- 140g turmeric powder
- 70g ginger powder
- 60g ground cinnamon
- 50g ground nutmeg
- 50g ground black pepper
Instructions: Mix all the spices together and store in an airtight container. Stir 1 to 2 tablespoons of the spice mix into a cup of milk of your choice. Sweeten to taste.