Drying and Dehydrating Chillies at Home

Drying concentrates heat, intensifies flavour, and extends shelf life to 1–2 years. It's the oldest and most versatile preservation method.

Method 1: Sun drying

Best in hot, dry climates (perfect for most of South Africa from November to February).

1. Thread chillies onto a string through the stem, spacing them so they don't touch.
2. Hang in direct sun with good airflow. A north-facing spot is ideal.
3. Bring inside at night to avoid moisture absorption.
4. Drying time: 1–3 weeks depending on size and moisture content.

Works best for: Bird's eye, cayenne, long thin varieties. Not suitable for thick-walled varieties (habanero, bell pepper).

Method 2: Oven drying

1. Halve chillies lengthways (this speeds drying significantly).
2. Lay cut-side up on wire racks over baking trays.
3. Dry at 60–70°C with the oven door slightly ajar (use a wooden spoon to prop it).
4. Time: 4–8 hours. Check hourly after hour 3.

Done when: Brittle and leathery, no moisture when bent.

Method 3: Food dehydrator

The most reliable method. Set to 55–60°C. Slice chillies or leave whole (whole takes longer). Time: 6–12 hours for most varieties.

Storage after drying

Store in airtight glass jars away from light and heat. Whole dried chillies: 12–18 months. Ground: 6–12 months (loses potency faster once ground).