The best way to store dried chillies

The drying process ensures that the chillies remain good for much longer than fresh chillies. They spoil less quickly, but they can also lose their flavour after drying if not stored properly. Avoid exposure to air, moisture, light and heat, which can cause the dried chillies to discolour, mould and lose their flavour. To keep dried chillies fresh for a long time, it’s best to store them in an airtight container in the pantry or even better, in the freezer. If you store them this way, the dried chillies will stay good for a long time, but for optimum flavour and spiciness we advise to not store them for longer than a year.

Below you can find out more about the different ways to keep your dried peppers fresh and tasty for as long as possible.

Store in an airtight container

It is often recommended to store the dried chillies in airtight containers. The reason for this is that an airtight container prevent the dried chillies from losing their flavour. An airtight container also keeps the dried chillies away from moisture. Moisture will be absorbed by the pepper, so it will be partially rehydrated. This can cause the dried chillies to go mouldy and eventually spoil, just like fresh chillies.

Avoid exposure to light

Airtight containers alone are not enough, because dried chilli peppers also spoil faster in (sun)light. Brightly coloured chilli peppers discolour to a dull grey colour when stored in a light environment, for example in a transparent container on a countertop. This will also reduce their flavour. Make sure the airtight container is not transparent or stored in a dark place, such as a pantry or drawer.

Store at cool temperatures

Heat can also cause a dried chilli to lose its flavour. Keep the chillies away from the cooker until ready to cook. Do not place the airtight container above the cooker, oven or in any other part of your kitchen where it can be exposed to high temperatures.

Freezing

If you want to store your dried chillies for a longer time, we recommend to freeze them. Freezing your dried chillies provides the right environment to maximise their shelf life. Your freezer provides low temperatures, darkness and absence of circulating air, as long as you use a freezer bag. The freezer also protects your peppers from pests and moulds.

It is important to put the chillies separately in the freezer so that they do not stick together and become damaged when you take them out of the freezer. When the peppers are completely frozen you can keep them in an airtight freezer bag with a date sticker on it. If you need a dried pepper, you can easily take it out, let it defrost and/or rinse it under lukewarm water. After this you can use it again as a regular dried pepper.

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Storing peppers by freezing, drying & pickling

Westlandpeppers is regularly asked how to store the peppers for a long time and whether you can also freeze the peppers. There are several options, from freezing to drying or pickling the chillies in a jar. With the options, the peppers will last many, many months, but we always advise to not keep them for longer than 1 year. And for all options applies, the longer you keep the product, the lower the quality.

Freezing the peppers 

It is possible to freeze whole peppers. Wash the chillies and dry them well before you put them in the freezer. It is important to put the chillies in the freezer separately. So that they do not stick together and damage each other as soon as you take them out of the freezer. As soon as they are completely frozen you can store the chillies in an airtight freezer bag with a date sticker on it. If you need a chilli you can easily take it out. Rinse the pepper with lukewarm water. After this, the chillies can be used again as a fresh pepper. Keep in mind that they have a softer structure after freezing. During the freezing process, cells in the pepper crackle which gives the pepper a softer texture.

Freezing ground chillies

Another way is to grind the chillies first before storing them in the freezer. This can be done in a jar, but for example also in an ice lump form. Every time you need some chillies you take out one lump, wait for it to thaw and then it is ready for use.

Drying peppers 

A completely different way is drying the peppers. You can easily do this yourself! Make a small incision in each fresh pepper with a knife. This way the pepper loses its moisture faster and you prevent it from becoming mouldy. Then put the chillies on a dry and warm place so they can dry. When you don't have time to wait for your peppers to dry, you can also put them in the oven or microwave for a while. The dried chillies are best kept in a sealed jar or airtight container.

Pickling chillies 

Pickling peppers is used less often than freezing and drying, but is certainly not less good! If you are going to pickled peppers by vinegar, you have to leave them for at least three weeks before use!

You need the following ingredients:
- 1kg fresh peppers
- 250 ml of water
- 1 litre of vinegar
- 2 tbsp salt
- 2 tbsp sugar
- 1 litre of vinegar
- 2 laurel leaves
Pick one for flavoring options - Peppercorns / Garlic / Ginger / Cardamon / Dill seeds / Cinnamon sticks

Wash the peppers and remove the stalks. Cut the peppers into rings or pieces. Bring the water with vinegar, salt, sugar, bay leaves and spice of your choice to boil and leave to soak for 10 minutes. Put the sliced peppers in a weckpot / jar and pour over with the hot herb vinegar. Fill to the top, wipe the edges with a clean damp cloth and close the lid tightly. Place the jar upside down so that it is vacuum-tight and perfectly sealed. Wait for at least 3 weeks before use. Store in a cool and dark place. Once you open the jar we advise to eat within one month.