ຂີງດຳ / Black Ginger

Processing:
Large rhizomes without insect damage are selected, washed with water, and then sun dried. The rhizomes are then cut into slices into about 2–3 mm thick, and sun dried for about a week. This reduces moisture content by about 10%. Dried slices can be packaged and stored for a long time. Five kilograms of fresh rhizome will produce 1 kg of dry rhizomes.
To make black ginger powder, dry slices are crushed, either by hand in a mortar or using a blender. After that the powder can be packaged or put in a plastic box or glass jar for future use.
Fresh rhizomes of black ginger can be stored for about 2 years; dried rhizomes will last for longer.