Peppers are a versatile ingredient that can add a kick of flavor to any dish. Whether you grow your own peppers or buy them from the store, drying them in a drying oven is a great way to preserve their flavor and extend their shelf life. In this blog post, we will guide you through the process of drying peppers in a drying oven, so you can enjoy their spicy goodness all year round.
The fastest way to dry fresh peppers is in the drying oven.
In just two to three hours, you can process the peppers into powder or flakes after drying. Different varieties of peppers dry at different rates, with thin-fleshed peppers best suited. Thick peppers require a little more time. You can dry almost any pepper in the drying oven. 
An air circulation drying oven is most suitable. It only takes a few steps.
Firstly, freshly harvested ripe peppers have a wonderful taste and with proper drying, their aroma is enhanced their smell and spiciness become more intense. If you want good drying effect, choose one with a hard and shiny surface.
Secondly, rinse the peppers with clean water. Use a clean towel to wipe any water droplets from the peppers. Cut off stems and branches with a clean knife.
Thirdly, chop the peppers in half, some of the seeds will be stuck to them, remove them with a spoon.(For people who doesn't like seeds)
Fourth, Prepare a baking pan, covered with baking paper or aluminum foil. The advantage of aluminum foil is that you can shape it into a funnel. This makes it easier to pour out the dried flakes. The tray is laid out so that the peppers don't stick on to it.
Fifth, place peppers lengthwise on a baking sheet. Skin side down, meat side up. Leave space between the peppers so that they are dried evenly.
Sixth, turn on the oven and set the temperature, which should not exceed 100°C. 80 °C is the ideal temperature for drying peppers. When the temperature is too high, the aroma of the peppers changes and they get burned very quickly. Vent holes on the oven allow excess moisture to drain away. There may be strong smoke at first, please open the windows and it will dissipate after a while. Check the temperature every hour, timing is important for good chili. The peppers may give off pungent steam when you open the oven. They dry slightly differently depending on how thick they are.
Seventh, taking the KYS series of drying oven manufactured by Kenton as an example, most pepper varieties require about 3-5 hours at 80°C. If the red peppers are dried enough, they will turn into a darker shade. When you press them, they will pop and break easily, this signify that it's time to take the dried peppers out of the oven and wait for the baking sheet to cool. In this case, not every drying oven produced by manufacturers can balance the relationship between time and temperature. If the temperature is too high, it will turn black even though the time is short, if the temperature is too low, the drying effect will not be achieved, and if the time is too long, the production efficiency will be low.
