আমার কথা না শুনলে,আপনারাই লসে থাকবেন,এই বলে দিলাম/অর্গানিক আদারগুড়ামসলা
আমার কথা না শুনলে,আপনারাই লসে থাকবেন,এই বলে দিলাম/অর্গানিক আদারগুড়ামসলা is a easy Bangladeshi recipe that serves 4. 15 calories per serving. Recipe by Ridoy Ferdous Khan on YouTube.
Prep: 6 hrs 30 min | Cook: PT0M | Total: 6 hrs 45 min
Cost: $2.56 total, $0.64 per serving
Ingredients
- 500 g Fresh Ginger (peeled, broken into small chunks)
- 1 Tbsp Salt (regular table salt, helps preserve the powder)
- 1 Tbsp Cornflour (cornstarch, prevents clumping)
Instructions
Scrub the ginger
Using a cleaning brush, scrub the ginger pieces under running water until all dirt is removed.
Time: PT5M
Cut into small pieces
Pat the ginger dry, then cut it into small bite‑size pieces using a knife or kitchen scissors.
Time: PT10M
Season with salt
Place the ginger pieces on a clean tray, sprinkle 1 tablespoon of salt over them and toss to coat evenly.
Time: PT5M
Sun‑dry the ginger
Leave the tray in direct sunlight, turning the pieces occasionally, until they are completely dry and brittle (about 4‑6 hours).
Time: PT6H
Blend into powder
Transfer the dried ginger pieces to a blender jar and pulse until a fine powder forms.
Time: PT5M
Add cornflour
Add 1 tablespoon of cornflour to the ginger powder, blend for a few seconds to combine and prevent clumping.
Time: PT2M
Store the spice mix
Spoon the powder into an airtight ziplock bag, squeeze out excess air, seal, and store in a cool, dry place.
Time: PT2M
Clean up
Wash the knife, cutting board, tray, blender jar and any other utensils used.
Time: PT15M
Nutrition Facts
- Calories
- 15
- Protein
- 0.3 g
- Carbohydrates
- 3 g
- Fat
- 0 g
- Fiber
- 0.5 g
Dietary info: Vegan, Gluten-Free, Dairy-Free
Ingredient Substitutions
- Instead of Fresh Ginger: ground ginger (use less)
- Instead of Salt: sea salt
- Instead of Cornflour: potato starch, arrowroot powder
Equipment Needed
- Knife
- Cutting Board
- Cleaning Brush (optional)
- Tray
- Spoon
- Blender
- Airtight Ziplock Bag
Critical Steps — Do Not Skip
- Ensure ginger is completely dry before blending to avoid mold.
- Add cornflour to keep the powder from clumping during storage.
Chef Tips from the Video
- For extra aroma, toast the dried ginger pieces lightly in a dry pan before blending.
- Use a fine‑mesh sieve after blending to ensure a uniform powder.
Troubleshooting
The powder clumps together after storage.
Add an extra half‑teaspoon of cornflour and shake the bag before each use.
Mold appears on the dried ginger.
Make sure the ginger pieces are completely dry before blending; re‑dry any moist pieces in a low oven.
Storage
Refrigerator: Not required; keep in a cool, dry pantry.
Freezer: Can be stored in the freezer for extra protection against humidity.
Room temperature: Airtight ziplock bag in a dark, dry cupboard for up to 12 months.
Make-Ahead Tips
- Prepare a larger batch and store in multiple ziplock bags for easy portioning.
- If humidity is high, finish the drying process in a low oven (50°C) for 30 minutes.
Frequently Asked Questions
What is the cultural significance and history of ginger powder in Bangladeshi cuisine?
Ginger has been a staple spice in Bangladeshi cooking for centuries, valued for its warming flavor and digestive benefits. Fresh ginger is often dried and ground into powder to preserve it for the monsoon season and for use during festivals like Ramadan and Qurbani.
What are the traditional regional variations of ginger powder in Bangladeshi cooking?
In coastal districts, ginger powder is sometimes mixed with dried shrimp powder for fish curries, while in the northern regions it may be blended with mustard seeds for pickles. The basic method of sun‑drying remains the same across the country.
How is homemade ginger powder traditionally served in Bangladesh during Qurbani celebrations?
During Qurbani, the ginger powder is added to the marinades for goat or beef kebabs, giving the meat a fragrant heat. It is also sprinkled over lentil soups (dal) and vegetable stews to brighten the flavor.
What occasions or celebrations is ginger powder commonly associated with in Bangladeshi culture?
Ginger powder is a key ingredient in festive dishes for Eid, Ramadan iftar meals, and wedding feasts. Its preservative qualities make it ideal for preparing large batches of spice mixes ahead of time.
What other Bangladeshi dishes pair well with this homemade ginger powder?
Use the powder in fish curries (machher jhol), beef bhuna, chicken tikka, and vegetable stir‑fries. It also enhances the flavor of traditional lentil soups and rice pilafs.
What makes this homemade ginger powder special compared to store‑bought versions?
Because the ginger is sun‑dried and ground fresh, the powder retains a brighter, more pungent aroma and higher essential oil content. Adding a pinch of salt and cornflour extends shelf life and prevents clumping, which many commercial powders lack.
How has the practice of making ginger powder evolved over time in Bangladesh?
Historically, families used stone mortars to grind dried ginger. Modern households now use electric blenders, which speed up the process while still preserving the traditional sun‑drying step for authenticity.
What are the most common mistakes to avoid when making homemade ginger powder?
The biggest errors are drying the ginger insufficiently, which leads to mold, and skipping the cornflour, which causes the powder to clump. Also, over‑blending can generate heat that dulls the ginger’s flavor.
How do I know when the ginger is fully dried and ready for grinding?
The pieces should feel completely brittle, break easily, and make a crisp sound when snapped. Any soft or leathery spot indicates remaining moisture and should be dried longer.
What does the YouTube channel Ridoy Ferdous Khan specialize in?
The YouTube channel Ridoy Ferdous Khan focuses on practical Bangladeshi home cooking, sharing easy-to‑follow tutorials for everyday meals, seasonal dishes, and preservation techniques like this ginger powder recipe.
Last updated: August 14, 2026
