Drying hot peppers


Tuesday 08 September, 2015 by Uncle Spike

Here in Türkiye, we use a table condiment called Pul Biber on a daily basis. Basically it is red pepper flakes that are sprinkled onto hot meals, cold meals, salads, soups; basically anything we tend eat get’s a sprinkling 🙂

As with most foodstuffs, the taste varies tremendously, from mild and virtually tasteless (to my palate), to rather fiery. We used to buy from local merchants where we know the product.




Of course, making one’s own is a far better option, as at least I know that no pesticides have been used, and I even pick and dry our own peppers, just like this.




We only keep a dozen or so plants of this particular type (only used for these dry flakes), but that’s enough for the needs of our small family. So a small bucket twice a season is plenty.




Stringing them up takes time, but it’s a fairly therapeutic task.




I’ll then hang these out on the balconies for three weeks in the late summer heat – which is currently hovering around 38-40 (100-104F) daytimes, 25-30 (77-86F) at night. That’s still warm enough to do the job; much cooler and they’ll perhaps rot. Oh and here’s last year’s by the way – very tasty I must admit 🙂





8 thoughts on “Drying hot peppers

  1. aj vosse says:

    Superb sowing skills!! 😈


  2. happyface313 says:

    🙂 They look very pretty. We’ve tried to dry them, but didn’t succeed. I guess it was the colder weather.
    Have a very HAPPY and spicy day 🙂

    Liked by 1 person

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