How to dry peppers

Pepper is a very healthy and tasty vegetable. Even the Indians used crushed dry pepper as a seasoning for their dishes. Drying this product makes it even more indispensable. Thick-walled varieties are best suited for drying peppers: Asti red and golden, Horn red, Apricot Favorite, Anastasia, Big Boy, Ideal, etc.

Paprika (dried pepper) has a beneficial effect on the functioning of the gastrointestinal tract and is useful for people with indigestion. The product is indicated for flatulence, spasms, gastric colic, accumulation of gases in the intestines. Sweet pepper improves digestion and accelerates the absorption of nutrients.

How to dry peppers in a drying oven?

Infrared technology removes moisture from pepper as quickly and gently as possible without touching the rich complex of its vitamins and trace elements. It remains the same bright color, rich flavor and bittersweet taste. True, drying makes these indicators even more expressive.

If you need to dry peppers in large volumes, choose industrial drying equipment.

IR rays completely sterilize the product, thereby extending its shelf life. Dried peppers pair perfectly with other vegetables, meat, poultry and fish. It is put in vegetable stew, gravy, stew, baked meat.

How to dry bittersweet peppers?

Before drying the peppers, wash the fruits and remove moisture with a paper towel. Make sure that the peppers are not damaged or rotten – these are the basic requirements for processing the product before drying

Next, cut off the top and clean the core with a knife, removing the seeds.

You can cut at your discretion:

– rings

– semirings

– straws

– pieces

Straws are considered the most convenient and suitable for drying.

How to dry hot peppers?

Put chopped peppers on a tray at a minimum distance from each other. IMPORTANT! Inside up.

The temperature should be set to 55-60°.

Swap trays for even drying.