Homemade Granulated Ginger & Garlic
THE KITCHEN FARMACY
Homemade Granulated Ginger, Garlic & More
One simple method for a pantry full of vibrant, homemade flavor
There is something special about taking fresh ingredients and transforming them into pantry staples with your own hands. When I dry and grind my own seasonings, I know what went into the jar, how it was handled, and when it was made. You can also be assured you know exactly what you are getting and not some watered down version of who knows how hold spices that have been treated in a way that makes them less potent.
What you can dehydrate & grind
Ginger • Garlic • Habanero peppers • Jalapeños • Bell peppers • Other hot or sweet peppers • Many culinary herbs and other suitable vegetables
Tip: Wear gloves when handling habaneros or other hot peppers. Avoid touching your eyes, and prevent airborne pepper dust from reaching your face when grinding.
What you’ll need
Fresh ingredients • Sharp knife• Dehydrator or (oven and baking sheets)• Clean, dry coffee/spice grinder • Fine-mesh sieve • Clean, airtight jars.
How I make it; the same basic process for each ingredient
1. Prepare and slice. Wash produce as appropriate, dry the surface, and peel when needed. Slice into thin, even pieces to help everything dry consistently.
2. Spread in one layer. Lay the slices across dehydrator trays or oven sheets in a single layer, with space for air to circulate. Do not stack or overlap.
3. Dry low and slow. I start my dehydrator at 130°F for about 18 hours, then continue as needed. This is my starting point, not a fixed time for every ingredient: thickness, water content, and equipment all affect drying.
4. Check for complete dryness. The pieces should be fully dry and crisp, snapping rather than bending where applicable. Allow them to cool and check again before grinding. Peppers and herbs may crumble instead of giving a distinct snap.
5. Grind. Use a completely dry coffee or spice grinder and pulse the dried pieces into fine granules or powder, depending on your preference.
6. Sift and regrind. Pass the ground seasoning through a fine-mesh sieve. Put larger pieces back into the grinder and repeat as needed.
7. Store. Pour into clean, dry, airtight jars, label with the ingredient and date, and keep in a cool, dark, dry location. If you see condensation or clumping from moisture, do not store the batch until it is fully dry. ( I used oxygen absorbers in each jar)
No dehydrator? The oven works too
Use your oven’s lowest heat setting and spread the sliced ingredients in one layer on baking sheets. Check regularly, turning pieces if needed, and continue until thoroughly dry. Most ovens are warmer than a dehydrator, so timing and final texture can differ; watch carefully to avoid scorching and follow the manufacturer’s ventilation guidance.
Why I love doing this
Dehydrating removes moisture, helping preserve food for later use while concentrating flavor and aroma by weight. Many of the ingredients’ natural aromatic and other compounds remain, although some heat-sensitive nutrients and plant compounds can diminish during drying. It is an excellent way to preserve so much of what makes these ingredients special.
I also get to choose the source of my ingredients and avoid the uncertainty of an old jar sitting on a shelf. I know exactly when my spices were made, and I have control over the preparation process, including whether I use irradiated ingredients.
A little piece of our home
Mei and I have preserved food since we began our life together in 2005. From ginger and garlic to habaneros and canning, gardening and food prep, drying and grinding our harvest is one more way we care for our home, limit waste, and enjoy the food we love throughout the year.
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