I’ve planted some, after harvest, I’d no time to deal them, and eventually, the fresh ones dried out on their own, just like the dried one on your photo. I still had some of those, will toss them in oven and would proceed to making them into powder.
I always have a bought bottle of espelette pepper in my spice drawer. It’s essential if you are cooking southern French / Basque cooking, in spite of adding (black) pepper, you used espelette pepper. Not really spicy, but it adds some character in a dish.
One of the dishes I like is this duck breast with piment d’espelette that I recommended someone, very good.
You can also make a espelette pepper confiture (jelly / jam like), so you can eat with cheese platter.
