I’ve got a handy tip for you today.

I’ve got a handy tip for you today. Ginger can be consumed in many different forms, including powdered, which gives off a richer flavor and has a longer shelf life, making it suitable for cooking. Make your own ginger powder by peeling off the outer skin of the ginger rhizome and then chopping it into slices or little pieces. Set the ginger slices on a tray to dry. You can use a food dehydrator set at 45°C for 4 to 6 hours or an oven set at 50°C for approximately 4 hours. For the latter method, you will need to cover the ginger slices with parchment paper and check on them every 20 minutes. Alternatively, you can also dry them in the sun, but this can take 3 to 4 days. After the ginger has completely dried, place the slices into a blender or an electric grinder and grind it into a fine powder. To store, keep the ginger powder in an airtight jar in a location away from heat, light, and moisture so it can stay fresh and aromatic for several months.