How to dry hot peppers at home: the best preparation methods and recommendations for storing the product
The human tongue does not have specific receptors for the sensation of pungent taste. It is picked up by pain receptors. The reason for the love for spicy foods lies in the specific action of capsaicin, a hot substance contained in hot peppers. A slight pain activates the production of endorphin in the brain - the hormone of pleasure.
Humanity has long appreciated the beneficial properties of hot peppers and learned how to prepare them. Traditionally, pepper, like other seasonings, is dried. Dehydrated fruits retain their benefits, taste and do not spoil for a long time. There are several drying methods; all you have to do is choose the right one and enjoy your favorite spicy dishes all year round.
Selecting and preparing pepper pods for drying
Having decided to prepare a healthy seasoning for the winter using the traditional method, first of all select suitable fruits. Any variety of hot pepper, both red and green, is suitable for drying. Even unripe fruits, picked in advance, have sufficient pungency, since capsaicin is synthesized in peppers even before ripening. During the drying process, the taste of such fruits will change, more sweetness will be added, and their color will become similar to ripe peppers of the same variety.
The selection criterion is the absence of signs of spoilage on the fruits, such as black spots, rotten parts, scab and the like.
Before drying, the peppers are washed in running water, removing adhering soil and dust.If you plan to get a less spicy seasoning, remove the seeds before drying by cutting the fruit in half and removing the core. The seeds of hot pepper varieties contain more capsaicin than the pulp, so the plant protects future offspring from being eaten by animals. For those who want to get a spicier seasoning, it is recommended to dry the whole peppers; if they are stored in powder form, they are also crushed along with the seeds.
Attention! Wear latex or rubber gloves before washing peppers and removing seeds; contact with capsaicin in hot peppers for more than 20 minutes will cause a chemical burn to the skin.
Drying methods
Depending on the available equipment, choose one of the drying methods:
- in the air: a simple process, does not require equipment, can be dried both in the sun and indoors;
- in the oven: it will take several hours, but you will have to control the progress of the process so that the peppers do not burn and dry evenly;
- in an electric dryer: a short automated method - if you have this useful unit in your household, feel free to use it.
Air drying
Proven for centuries, this method is economical and simple; it can be called drying “for the lazy.” The natural process lasts from one to two weeks depending on air humidity. If you have a vacant attic or other space with an abundance of unoccupied surfaces, you can use horizontal drying. When there is not enough space, the peppers are hung and dried in the form of “garlands”.
When drying, pay attention to air humidity. If the humidity is high, the peppers may become moldy or rotten. Dry, sunny weather is the best condition for quickly obtaining hot seasoning.
Note. Check the weather forecast for the coming week. During rains, it is better to dry in closed, ventilated areas. However, when dried in the sun, the peppers acquire greater sweetness, and the seasoning becomes richer in taste.
Horizontal drying
After preparing the fruits (washing, removing seeds), the peppers are evenly laid out on paper. A moisture-absorbing newspaper or blotter will do; no one forbids using paper napkins either. Make sure that the peppers lie at some distance from each other and do not touch.
The thicker the layer, the slower the moisture evaporates from the surface, so whole peppers can be pressed down a little to give them a slightly flattened shape.
To ensure even drying, the peppers are turned over every day, and the paper litter is changed every two to three days. At the same time, unripe fruits acquire an even, appetizing color, and the drying time is reduced.
If drying takes place in the open air, in the evening the peppers are covered with gauze or any other cloth so that dew does not fall on them and insects do not attack them.
Drying in the form of “garlands”
A needle, sharpened match or toothpick is attached to a strong thread, fishing line or rope. The washed fruits are strung by the tail so that they do not touch each other. The “Garland” is ready, all that remains is to hang it in a ventilated, darkened room and wait for the result.
Note. Make sure that the peppers do not come into contact not only with each other, but also with surrounding objects and furniture. Ensure equal air flow on each side of the fruit.
Oven drying
For the most impatient, the oven drying method is suitable. You can use either an electric or a gas oven, as long as you have the ability to regulate the temperature.
Place parchment paper on a baking sheet. The washed and prepared peppers are laid out on paper so that they do not touch each other. The baking sheet is placed in the oven, preheated to 50-60°C. There is no need to close the oven door tightly to ensure a constant flow of air. During drying, the peppers will have to be turned over so that they dry equally on all sides. By observing these conditions, you will receive dry seasoning, and not baked or burnt fruits.
This drying can last from 5 to 10 hours depending on the size of the fruit, air flow and oven design. During this time, once every one and a half to two hours you will have to check the readiness of the seasoning (test the pods for fragility) and make sure that the peppers do not start to dry out or burn.
Drying in an electric dryer
If you have such a useful unit at home as an electric dryer, preparing the seasoning will not take much time and labor. The washed fruits are placed on a wire rack, just as peppers are laid out on a baking sheet when drying in the oven.
To prevent the harvested peppers from sticking to the grill, they are periodically turned over during drying or placed on clean gauze. The drying time at full power of the electric dryer will be 10-12 hours.
Checking the readiness of the seasoning
The readiness of the seasoning is checked by testing the pods for breaks. If the peppers become brittle and crumble with little effort, drying is complete. Dried peppers become shriveled. If unripe fruits are collected, they may take on the color of mature peppers of the same variety.
Under-dried peppers remain flexible, while over-dried ones acquire an unnatural color: they become much lighter or darker than they were before harvesting.
Storing the finished seasoning
You can store dried peppers in the form of whole fruits, large pieces or powder. Whole fruits are placed in a glass jar and tightly closed with a lid to prevent moisture from entering during storage. If you have dried the peppers in the form of “garlands”, you can use them as a decorative decoration for the kitchen - the bright fruits stimulate the appetite. This way the seasoning will always be at hand.
To keep the peppers compact, you can grind them in a coffee grinder to pieces or powder and store them in a jar or plastic ziplock bag.
Carefully! The smallest particles of grinding can get into the eyes or nasal mucosa and cause irritation and redness. Use a mask, gloves, and goggles when chopping and tossing peppers. After the procedure, clean the coffee grinder thoroughly.
To preserve the aroma and heat of the pepper, housewives advise placing sushina in the freezer, wrapped in cling film, or pouring it into a glass container.
The shelf life of dry seasoning is about 12 months. Keep the peppers away from moisture, and they will delight you with their taste and aroma all year long.
Tips to note
- Dried fruits do not tolerate moisture. When preparing large volumes, the bulk of the seasoning is better keep in the attic or pantry, and in the kitchen have a small supply in a glass jar, plastic container, or in a fabric or paper bag.
- Do not store sushi in a cellar or other room with high humidity.
- In addition to the fruits, you can dry the seeds as a separate preparation, which produces a sharper and less sweet seasoning.
- When harvesting whole fruits, give them a flattened shape, this will reduce the drying time.
- Frozen seasoning can be stored for up to two years.
- Soaking peppers before drying in a water-alcohol solution, you will get a less spicy sweet and sour seasoning.
Read also:
How to deliciously prepare pickled hot peppers for the winter.
Conclusion
By choosing a method for drying hot peppers at home, you will receive a high-quality product and will be able to refuse to buy store-bought seasonings. The listed options do not require specific skills or the purchase of special devices; they are economical and time-consuming. Having received dry hot pepper, you will delight your loved ones with delicious and healthy dishes all year round.
Drying in an electric dryer: what difference does it make at what power? Write down the drying time and temperature!