Turmeric powder is the one essential spice in Indian cooking. My grandmother makes this powder every year during the peak summer in bulk quantity and stores it for a year long. Usually, she sends me the powder every year, this year I thought of making it by myself.  The shelf life of this powder will be more than a year. It should be stored in the dry container and moisture-free place in your kitchen or pantry. Today I will show you how to make organic turmeric powder at home.

For making organic turmeric powder, you need organic turmeric roots which you can find easily at your local Indian store or you can find them online(Amazon, ETSY, Herbal food websites).

I brought from local Patel brothers – An Indian grocery store. The price listed in-store is 4.99/lb.

This procedure involves cleaning the roots, boiling the turmeric roots, drying them until they are completely shrunk and dried, grind them into a fine powder.

Cleaning turmeric roots for making turmeric powder:

turmeric roots

Remove any twigs on the roots and wash them under the water until they are clean without dirt. I’m not peeling them, but definitely, you can peel and chop them. Cut turmeric roots into small circular pieces or long strips.

Boiling fresh turmeric before making powder

In an Instant pot add the turmeric roots and fill the water until roots are immersed. Now set it on MANUAL or PRESSURE COOK mode for 8 min. Do a quick release and drain the water. This water can be used for taking steam.

cooking turmeric roots

Drying boiled turmeric for making turmeric powder

Drying in dehydrator

turmeric roots in dehydrator

Place a parchment sheet on the drying rack, so when the roots shrink they don’t fall down. Spread the turmeric onto the trays of a dehydrator and dry for 12 hours at 122 degrees Fahrenheit or 50-degree Celcius. You can definitely increase the temperature up to 140 degrees Fahrenheit or 60-degree Celcius, dry for 5-6 hours. I tried both and there is no difference.

How to make turmeric powder

Drying indirect sunlight

This is how roots are dried traditionally in India. Spread the turmeric pieces on to the tray and keep the tray in direct sunlight for about  3-5 days, until they are dry and shrink. Keep tossing them once in a day. If your making in bulk I would suggest preparing during the peak summer season.

How to make turmeric powder using instant pot

Grinding dried turmeric to make powder

Grind turmeric roots to powder. Sieve the powder to get the fine powder and reprocess the larger bit.

How to make turmeric powder


Store this powder in an airtight container and moisture-free place. It will last for a year.

This powder is so pure and aromatic and the little time invested in making this powder is totally worth it. I used 233 gms of turmeric roots and got 35 grams of powder.

Now use this turmeric powder in making these RECIPES

Youtube

turmeric powder

How to make organic turmeric powder

Yield: 40
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Turmeric is a staple spice used in Indian cuisine. Making this powder is easy and fresh when compared to store brought.

Ingredients

  • 233 gms Fresh turmeric roots

Instructions

CLEANING:

  1. Remove any twigs on the roots and wash them under the water until they are clean without dirt. I’m not peeling them, but definitely, you can peel and chop them. Cut turmeric roots into small circular pieces or long strips.

BOILING:

  1. In an instant pot add the turmeric roots and fill the water until roots are immersed. Now set it on MANUAL or PRESSURE COOK mode for 8 min. Do a quick release and drain the water.
  2. In a stovetop pressure cooker, cook until 1 whistle. Drain the water

DRYING:

    IN DEHYDRATOR:

    1. Place a parchment sheet on the drying rack, so when the roots shrink they don’t fall down. Spread the turmeric onto the trays of a dehydrator and dry for 12 hours at 122 degrees Fahrenheit or 50-degree Celcius. You can definitely increase the temperature up to 140 degrees Fahrenheit or 60-degree Celcius, dry for 5-6 hours. I tried both and there is no difference.

    INDIRECT SUNLIGHT:

    1. This is how roots are dried traditionally in India. Spread the turmeric pieces on to the tray and keep the tray in direct sunlight for about 3-5 days, until they are dry and shrink. Keep tossing them once in a day. If your making in bulk I would suggest preparing during the peak summer season.

    GRINDING:

    1. Grind turmeric roots to powder. Seive the powder to get the fine powder and reprocess the larger bit.

    Notes

    For 233 gms turmeric roots, got 35 grams of powder.

    Store this powder in an airtight container in a moisture-free place. It can last up to a year.

    Nutrition Information:
    Yield: 40 Serving Size: 1 grams
    Amount Per Serving: Calories: 1Unsaturated Fat: 0g

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