Aduwa Bata Sutho Banaune Tarika Dried ginger making process

Selection of Ginger: High-quality ginger roots are selected for the drying process. The ginger should be fresh, firm, and free from any signs of rot or damage.
Cleaning: The ginger roots are thoroughly cleaned to remove any dirt, debris, or other impurities. This can be done by gently scrubbing the ginger under running water or by soaking it in clean water and then rinsing.
Peeling: The outer skin of the ginger is peeled off using a knife or a peeler. This step helps to remove any dirt and also improves the appearance of the dried ginger.
Slicing or Cutting: After peeling, the ginger roots are sliced or cut into uniform pieces. The size of the pieces can vary depending on personal preference and intended use. Some may prefer thin slices, while others may prefer thicker chunks.
Blanching (Optional): In some cases, the sliced ginger may be blanched briefly in boiling water before drying. Blanching helps to preserve the color and flavor of the ginger and also reduces the drying time.
Drying: The sliced or cut ginger pieces are spread out in a single layer on drying racks or trays. They are then placed in a well-ventilated area with good air circulation to dry naturally. Alternatively, specialized drying equipment such as dehydrators or ovens can be used to speed up the drying process. The ginger is dried until it becomes firm and brittle.
Sun-Drying (Optional): In traditional methods, ginger slices are often sun-dried. The sliced ginger is spread out on clean mats or trays and exposed to direct sunlight for several days until completely dried. However, this method requires sunny weather and may take longer compared to using mechanical dryers.
Packaging: Once the ginger slices are thoroughly dried, they are allowed to cool down before being packaged. The dried ginger is typically stored in airtight containers or bags to protect it from moisture and preserve its flavor and aroma.