Turmeric is one of the most important spices in Indian cuisine. Not just in India, but turmeric has started to see acceptance and love all around the world! The bright yellow spice is known for its exceptional medicinal qualities and is well regarded to dissipate symptoms of illnesses almost instantly. It also adds wonderful color to whatever recipe it is added to and has a nice fragrance as well. In India, people enjoy roasted turmeric and sugared milk as a healing elixir that works wonders for cold and cough.
Turmeric also has anti-cancer abilities since it is loaded with anti-oxidants. It reduces inflammation and improves immunity manifold as well. But as is true with all things, it is always a better option to make turmeric powder at home as opposed to relying on store-bought turmeric powder. It is one of those ingredients that you have to use in powdered form for it to be used as an ingredient. So for those reasons, today, we’ll learn how to make turmeric powder at home!
If you are somebody that likes taking things into their own hands and going the DIY route, this article is for you. If you are someone that really likes turmeric but can’t seem to find a reliable source of fresh turmeric powder, this article is for you. With the methods discussed today, you can have a grand supply of turmeric powder at your home without having to worry about quality! So let’s dive right into it.
There are several methods of drying the sourced turmeric roots or rhizomes. Each method has its own unique attribute. These methods include…
1. Oven Drying: This method takes little time and has the highest heat to add to the drying process.
2. Dehydrator: If you have a dehydrator, this method provides a handy way to slowly apply lesser heat over more time. Some say that this method might bring out more flavor.
3. Air-Drying: If you live in a hot and dry area, this method might be for you. It involves leaving the peeled roots out in the sun till they are well dried.
Now once you’ve figured out your drying method of choice, the next step is to get your roots/rhizomes. You can get as much as you want, but for a safe idea, the proportions we’ll follow is 400 grams to yield 50 grams of powder. That is enough for two months of usage, even if you use it twice daily.
Step 1: The first step is to clean and peel the turmeric roots. It is recommended to wear gloves because the yellow stains stick! Also, cover the working surfaces with towels and rough cloth. You can use a peeler of your choice for this process.
Step 2: After peeling the roots, it is time to slice them as thin as you can. Try to cut them into equal slices. A good tip here is to use a mandolin slicer or a peeler to get equal and thin slices. The thinner your slices, the quicker the drying will take effect.
Step 3: Arrange the slices on a baking tray or any large tray of your choice. Cover the surface with a baking sheet first. Make sure the slices don’t overlap with each other.
Step 4: If you’re using an oven, the right temperature to set is 100 degrees Celsius for about two hours. For a dehydrator, 40 degrees Celsius for 4-5 hours is ideal. Depending on the water content and thickness, this time period may vary. If you’re looking to sundry them, it could take anywhere between 12-14 days.
Step 5: After the drying process is done and you’re left with dehydrated slices of turmeric, add them to your food processor and grind them into a fine powder. And you are done! Your homemade turmeric powder is ready!
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