Drying Peppers

Preparing Peppers for Drying

Pick peppers only when they are perfectly ripe and have achieved peak color. Discard any with blemishes, discolorations, or soft spots. Rinse them under cold water in a colander, pat dry, and set aside until you are sure that they are bone-dry.

You may leave the peppers whole, stem and all, or cut them into pieces. If they are large and meaty, they probably will take a long time to dry evenly and completely in either the oven or a dehydrator. In that case, it is wisest to remove the stems and cut the peppers lengthwise in halves or strips, depending on the size. If you plan to grind them into a powder (see this page), seed and devein them now for a purer pepper taste and brighter color. Seeding before drying may also help if you are using a dehydrator; the seeds tend to collect on the bottom and can clog the machine’s air vent.

Oven Method for Drying Peppers

To dry peppers in a gas or electric oven, place them, cut-side down, in a single layer on a baking sheet and set it on the lowest oven rack. I suggest setting the heat at about 200°F/95°C. If your oven has a lower setting, such as 150°F/65°C or 175°F/80°C, that is even better. Check the peppers periodically, turning every 3 hours for even drying. Remove the peppers from the oven when they have reached the desired degree of dryness, which will vary depending on their size and meatiness. A good rule of thumb is that with large, fleshy, thick-skinned peppers, you should stop when most of the moisture has evaporated but they still feel pliable to the touch. With smaller, thin-skinned peppers, I usually continue the process until they are dry enough to crumble between my fingertips.

Dehydrator Method for Drying Peppers

I use an inexpensive countertop dehydrator with stacking trays and vertical central air-flow. For the most even drying, you might want to use a model with horizontal airflow. Monitor the drying process carefully until you have a good feel for how your dehydrator works.

Place the whole peppers (if they will fit) or pepper strips on the dehydrator trays. They can touch but should not overlap. Set the thermostat between 135°F/57°C and 140°F/60°C. Dry the peppers for 36 to 48 hours, rotating the trays every 6 to 8 hours. Check the peppers every 2 to 4 hours, and stop the process when they have reached the desired stage, as described in the oven method.

The History of the Chile Pepper

The chile is moving out of the shadow of its lifelong sidekick, the tomato, to become a staple crop in the garden. New colors of bell peppers, which have always been popular with gardeners, sweet and mild jalapenos, novel ornamental types, and exotic chiles from around the world are inspiring new interest among gardeners. Fiery foods form ethnic cuisines are gaining influence, accelerating the popularity of chiles in cooking and in the garden. And because fresh chiles are fat-free, keto-friendly, low in sodium and generally guilt free then they have increasingly become the staple of most fad diets found today.

Chiles not only have a bright future, but they have an incredible past where destinies intertwine like snakes in the scorching sun. Chiles belong o the genus Casicum and Solanaceae, a fancier word for the nightshade family.

This incredibly large family includes such species as the tomato, potato, eggplant, and petunia. Yes, even a flower. Chiles may be called peppers, but they are not actually related to the black pepper, or Piper Nigrum, nor are they related to teh Guinea pepper, sometimes called "grains of paradis". So, why the confusion in names? Originally, chiles were found only in the Americas. But when Columbus searched for a shorter route to the East Indies and its prized spices, he found in teh Caribbean a plant that mimicked the pungency of the black pepper. He called it red pepper, probaby assuming

Chili Pepper: A Brief Introduction

The partnership between people and the chili pepper is thousands of years old with perhaps no other fruit having ever infiltrated modern cuisine as much as the chili pepper has. Chili peppers have become the heart-throb of many culinary enthusiasts and purveyors of fine foods. The warmth that comes from chili peppers has permeated every household around the world ever since its accidental discovery by Columbus. India has become the largest producer and exporter of chilies, with much of the crop used for local consumption. Thailand, Mexico, Japan, Turkey, Nigeria, Ethiopia, Uganda, Kenya, and Tanzania are also the top producers, exporting chilies to other countries around the globe.

The word chili is spelled in many different ways, yet all are one and the same. Sometimes it is chile, sometimes chili, and sometimes chilli. The last description is the most accurate insofar that chillies are members of the Capsicum family. It also forms a link with all spicy powders - chili peppers, cayenne, and paprika - which are an essential part of many national dishes.

Oops, Columbus did it again

The "great" explorer, Christopher Columbus was responsible for confusing chilies peppers. When he set sail in 1492, hoping to find a sea route to the spice islands, it was a source of black pepper (piper nigrum) that he was seeking.

Not only did he fail to find his intended destination, discovering the Caribbean island of San Salvador, but he also made the incorrect assumption that the hot spice flavoring the local food was black pepper. By the time it was realized that the fleshy pods of a fruit were responsible, rather than tiny black peppercorns, it was too late.

The Spanish called this heated new spice, pimiento (pepper) and the name stuck. It has led to confusion ever since.

The Aztecs first named their little jewels of heat, chilli. Like the Mayas and Incas, they were greatly enamored of the brightly colored fruit that had originated in the rainforests of South America, and used chillies both as food and for medicinal purposes. When the Spanish invaded Mexico in 1509, they found many different varieties of both fresh and dried chillies on sale at the market of Tenochtitlan and still more being cultivated in Montezuma's botanical gardens at Huaxtepec. Mexico continues it's long standing tradition of being a mecca for chill-enthusiasts, with every region having its own special varieties. Chillies are valued for their heat and their flavor, and accomplished cooks will often use several different types - fresh and dried - in a single dish.

Chiles have travelled the world and are embraced for good reason: They are absolute vitamin powerhouses! Each on packing more vitamin C than an orange. They are rich in potassium, beta carotene, and fiber. Research has shown that chiles contain compounds that may prevent cardiovascular disorders, certain forms of cancer, and even cataracts.