Hot dried ginger

I have been taking freshly grated ginger to make hot drink every morning for a couple of years, I noticed my hands and feet are always warm now, even in cold nights. I am sure it is the effect of taking ginger.

I read in books that heating ginger to not more than 100˚C then dry and grind into powder is a good way to improve the level of beneficial polyphenols, and easy to use too.

So I cut ginger into very thin slices, dry in food drier at the highest temperature setting, 70˚C, takes 5 hr to dry.

Then blend into small pieces, I don’t have a powerful machine to turn into powder. Hence I still need to use hot water to draw the flavour out, not as easy to use as powdered. But I have to say the flavour is good, still spicy like fresh, and totally different from shop bought powdered ginger.