I generally dry at low heat (e.g.: 110°F) until brittle. Some peppers remain a bit flexible, even when totally dry. If stored frozen, flexible is ok for most types. But, if flexible means moisture is present, the dried pods aren’t completely dry and can grow mold at room temperature. That’s why I shoot for brittle. I also vacuum-seal the mason jars with oxygen absorbers, for extra long-term storage without loss of quality.
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Thank you!
