DIY Ground Ginger

DIY Ground Ginger

How to – DIY Ground Ginger

Can you make your own ground ginger?

Yes absolutely!

What are the health benefits of ginger and why would you want to make your own? You probably have some ground ginger in your kitchen cupboard but it won’t be a patch on making your own. The flavour and the aroma are far superior and it’s well worth the time and effort to make it. This article will explore ginger’s various health benefits, along with some ways to incorporate it into your daily diet.

Jump straight to “How to Make DIY Ground Ginger”

Ginger: A Potent Spice With Diverse Health Benefits

Ginger (Zingiber officinale) is a widely used spice with a long history in traditional medicine. Beyond its culinary applications, ginger boasts a remarkable range of health benefits thanks to its unique blend of bioactive compounds. Here’s a closer look at its potential to support your well-being:

  • Digestive Relief: Ginger is a digestive powerhouse, aiding in the breakdown of food and easing stomach discomfort. It effectively combats nausea and vomiting, making it a valuable remedy for motion sickness, morning sickness, and post-operative nausea.
  • Anti-inflammatory Powerhouse: Ginger’s anti-inflammatory properties may help manage chronic conditions like arthritis and muscle pain. By reducing inflammation, it can also contribute to overall pain relief and improved joint function.
  • Antioxidant Shield: Ginger acts as a potent antioxidant, protecting your cells from damage caused by free radicals. This can help prevent chronic diseases and support healthy aging.
  • Blood Sugar Regulation: Studies suggest that ginger may play a role in regulating blood sugar levels, potentially benefiting individuals with type 2 diabetes.
  • Immune System Support: Ginger’s diverse compounds may contribute to a stronger immune system, potentially aiding in the fight against common illnesses.

Additionally, ginger is:

  • Safe and well-tolerated by most individuals.
  • Highly versatile and can be easily incorporated into your diet in various ways, from teas and smoothies to stir-fries and marinades.

Ginger Benefits and Nutrition

Ginger is high in essential vitamins and minerals such as magnesium, potassium, and vitamins C and B6. Ginger also contains many beneficial compounds such as gingerols and shogaols. These two compounds found in ginger are responsible for the pungent, spicy flavor and numerous health benefits of ginger.

Gingerols are the main pungent compounds found in fresh ginger and are responsible for the characteristic heat and flavor of fresh ginger. Gingerol stimulates the digestive system’s muscle contractions, helping food move through your digestive tract more efficiently. This can alleviate bloating, indigestion, and constipation. Furthermore, ginger’s anti-inflammatory properties can soothe irritation in the gut lining, promoting a calmer and more comfortable digestive environment.

Shogaols are formed when fresh ginger is dried or cooked. These are more pungent and have a stronger, spicier flavor. Shogaols also have similar health benefits as gingerols and have been shown to have anti-inflammatory and antioxidant effects.

It is thought that both gingerols and shogaols work by inhibiting the production of inflammatory cytokines, which are responsible for pain and swelling in the body

Additionally, they are thought to have a direct effect on the pain receptors in the body, reducing the sensation of pain. However, more research is needed to fully understand the mechanisms by which these compounds work.

Ways to use ginger

Ginger Tea Benefits – Help to soothe sore throats and calm upset stomachs. Make a simple ginger tea by adding a couple of slices of fresh ginger into a cup of hot water and let it steep for 10 minutes before drinking. Alternatively you can add your freshly ground ginger into a tea strainer with some black or green tea.

Ginger essential oil – Associated with relieving joint and muscle pain, promote relaxation and mental clarity, and reduce stress and anxiety. Ginger essential oil is considered a “hot” oil due to its warming and spicy properties, so it’s recommended to dilute it before use.

A general guideline for diluting essential oils is to use a 2-5% dilution. So for every 30ml/1oz of carrier oil, you would use 12-30 drops of ginger essential oil. Individual tolerance levels may vary, and it’s always best to start with a lower dilution and gradually increase as needed. Also pregnant women, children, and individuals with sensitive skin, may require a lower dilution. Always start low and go slow!

Dried Ground Ginger – A staple of most kitchen cupboards, you can use ground ginger in all sorts of recipes such as marinades, dressings and baking. One easy way I get a daily dose of ginger is to add a ¼ teaspoon to my porridge for breakfast.

How To – DIY Ground Ginger

You will need

  • Fresh Ginger (as much as you want but I do around 300g)
  • Dehydrator or alternatively you can air dry takes longer
  • Sharp knife
  • A vitamix or grinder (for herbs or coffee)
  • Jar for storage

Try to get organic ginger if you can. Whatever ginger you buy, make sure it is nice and firm to the touch and looks fresh.


Step 1 – How to peel ginger
I scrape the “skin” off the ginger using a teaspoon. It comes off very easily. It doesn’t matter if there are a few small areas that still have the “skin” on, it won’t affect the flavour.
Step 2 – Preparing ginger for drying

Using a very sharp knife, slice the ginger into thin slices. Ginger root is very fibrous so a sharp knife makes this job so much easier. You can try a mandoline, but I have found that the knife works better.

Fresh Ginger slices on Tray
Ginger slices on dehydrator tray
Dried Ginger Slices
Dried ginger slices shrink
Step 3 – How long to dry ginger

To dry the ginger slices you can either use a dehydrator or if you have good weather, you can lay it out on wire racks on baking trays and leave it where there is good air circulation and warm (not in direct sunlight).

If you are using a dehydrator I set to a temperature maximum 45C (113F) and leave to dehydrate for approximately 8 hours. Of course it all depends on the amount of moisture in the ginger, the atmosphere in you location and time of year. I have put some in the car in the summer and found this can work quite well.

When dry, the ginger will be very light and crispy. You can do a moisture test by taking a few slices and placing them in a small jar and putting the lid on. Leave it to cool in the jar and if there is any moisture, you will see on the inside of the jar.

If you are naturally dehydrating it could take anything from a few days to a week.

Step 4 – Grinding and storing ginger
I place all the dried ginger pieces into my vitamix and pulse into a powder. Decant into a jar and voila it’s ready to use.

If you have a herb or coffee grinder you will have to do it in small batches. If you use this method, I recommend you keep your grinder just for herbs and spices because coffee beans are quite oily and it is difficult to remove the smell and oils from the grinder.

How long will my dry ginger keep?

Home made dry ginger will not keep as long as store bought ground ginger. However, as long as it is completely dry and stored in an airtight container, I would say about 6 months. Mine doesn’t last that long because I use it every day. Remember that the longer it is left in storage the less pungent it will be so it is a good idea to make enough that you will use within 6 months.

How do I use my ground ginger?

Use in any recipe as you would store bought ginger. Some examples would be:

  • In baking: Ginger can be used to flavor cakes, cookies, muffins, and other baked goods.
  • In marinades: Ginger can be combined with other spices, such as garlic and soy sauce, to make a flavorful marinade for meat, poultry, or fish.
  • In stir-fry dishes: Ginger can be grated or minced and added to stir-fry dishes to give them a bold, spicy flavor.
  • In tea: Ginger can be steeped in boiling water to make a warm, spicy tea.
  • In spice blends: Ginger can be combined with other spices, such as cinnamon, nutmeg, and allspice, to make a custom spice blend for use in recipes.