Stringed “Bulgarian Carrot” chilli peppers. Dryed in dehydrator.

If you like to have chillies on hand when you’re in the kitchen, drying them is a great way to keep them stocked without having to worry about them going bad.

They are pretty impressive to look at and will look fantastic hanging in your kitchen. The dry chillies on a string will last for years – so long as they don’t get too damp.

These chillies are a medium-heat chilli. Grind them to a powder for cooking, or tear into strips and soak in hot water for 20 minutes or so, then mash or liquidise to add to a recipe – good for adding to a pasta sauce.