Clean and peel the turmeric root.
Cut the turmeric roots into thin equal slices or use a vegetable peeler and "peel" the slices. The thinner the piece, the quicker the drying process.
Arrange the slices on a baking tray lined with baking paper (or on a dehydrator tray if using a dehydrator). The pieces can touch but make sure they don't overlap.
Bake in the oven at 100ºC for about 2 hours. Check on the dryness in about 1.5 hours - depending on the thickness and water content, as well as your oven, the turmeric might need less or more time.If using a dehedrator, dehydrate the turmeric at 40ºC for about 4-5 hours. You could also dry them in a well-ventilated spot but this could take up to 14 days depending on where you live and the humidity of your area and in your house. The turmeric is ready when it's crunchy dry. The dried slices will also have shrunk in size. To check if they are completely dry, you can snap a piece in half. If it's bendy rather than a clean snap, then it's not ready yet.
Once you are done baking/dehydrating the turmeric, add the slices to a food processor or a grinder and grind them to a fine powder.
Sift the powder through a sieve to collect bigger chunks, which will need to be ground again.
Store in an air-tight glass container in a dark, dry place. The properly dried powdered turmeric can be stored and used for a year.
SHELF LIFE: 1 Year
