Dry Chili Seeds

You can dry chili seeds to eat or plant later.

To ensure the best sprouting and growing results, you should dry your chili seeds until they contain 8 percent moisture or less. Chili flakes also have culinary uses; you can add dried ones to crushed dried peppers and then sprinkle the combination over pizza, pasta or anything else you want to make spicier. You can dry the seeds through the same process for either use. The relatively simple process takes only a few minutes of work and, at most, one to two weeks of drying time. Add this to my Recipe Box.


1. Slice your chili pepper open on a cutting board and scrape out the seeds either with the knife or by hand.

2. Place the seeds onto a clean dish towel. Fold the towel over the seeds and rub them for several minutes. This will remove extra moisture and any wet pieces of pepper or membrane that are attached to the seeds.

3. Place a paper towel on a plate and spread the seeds over the paper towel as evenly as possible. Place the plate in a warm, dry place that does not receive direct sunlight.

4. Stir the seeds every day to ensure that all sides dry evenly and that the seeds do not stick together. After several days, pick up a seed every day and try to bend it. If it bends or dents easily, it is not yet dry.

5. Pour the seeds into an airtight container when they are dry. Store the container in a cool, dry place that does not receive direct sunlight.

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