Learn the best way to grind dry ginger (sonth) at home. Discover techniques that help preserve its potent aroma and spicy flavor.
1 Answer
To grind dry ginger without losing aroma, use a spice grinder or a high-speed blender in short bursts, and avoid overheating the ginger by grinding in small batches. Store the ground ginger in an airtight container away from heat and light.
Detailed Explanation:
Grinding dry ginger releases its volatile oils, which are responsible for its characteristic aroma and flavor. To minimize aroma loss during grinding, follow these steps:
Prepare the Ginger: Ensure the dry ginger is completely dry and brittle. If it's slightly soft, you can dry it further in a low-temperature oven (around 150°F or 65°C) for about 30 minutes, or air dry it for a day.
Choose the Right Equipment: A spice grinder or a high-speed blender works best. A mortar and pestle can also be used, but it's more labor-intensive.
Grind in Small Batches: Grinding large quantities at once can generate heat, which degrades the aroma. Work in small batches to keep the ginger cool.
Use Short Bursts: Pulse the grinder or blender in short bursts rather than running it continuously. This prevents overheating and ensures even grinding.
Sift and Regrind (if necessary): After grinding, sift the powder through a fine-mesh sieve. Regrind any larger pieces that remain until you achieve a fine powder.
Cool Completely: Allow the ground ginger to cool completely before storing it. Warm ginger will release more aroma and can cause condensation inside the storage container.
Store Properly: Store the ground ginger in an airtight container, preferably made of glass or metal, in a cool, dark, and dry place. Avoid storing it near heat sources or in direct sunlight.
Pro Tip:
To further preserve the aroma, consider grinding only the amount of dry ginger you need for immediate use. Freshly ground ginger will always have a more potent aroma than pre-ground ginger.