Chili seeds are more than just a byproduct—they pack a serious punch and make a fantastic spice! If you’re growing heirloom varieties, you can also save those seeds to plant next season. Depending on what you have in mind for them, there are a couple of different ways to get them dried and ready to go.
Drying Seeds Inside the Pod
You don’t actually have to separate the seeds from the chili to dry them. You can simply dry the entire pod and use the whole thing as a seasoning. Just a heads-up: the heat level is significantly higher when you grind the seeds and the chili flesh together!
A classic way to do this is by making a “chili ristra.” Just take a needle and some thin thread and poke it through the stems to create a long chain. Hang it up in a dry spot—it looks beautiful as kitchen decor! Whenever you’re cooking, just pluck off a pod and toss it into your pot.
Drying Seeds Separately
If you dry the fruit and seeds separately, you’ll have much better control over the heat level of your dishes. If you’re planning to use the seeds strictly as a spice, you can speed things up by drying them in the oven at about 120°F (50°C). However, if you want to save them for planting, you need to be much gentler. Air-drying at room temperature is best to keep the seeds viable.
How to harvest the seeds:
- Remove the stem.
- Carefully slice the chili lengthwise and open it up.
- Scrape out the seeds.
- Clean off any remaining bits of pulp.
Pro tip: Always, always wear gloves when handling hot peppers! The capsaicin (the stuff that makes them hot) doesn’t wash off easily with just soap and water. Trust me, you do not want to accidentally touch your eyes or nose after handling chili seeds!
Storage
Proper storage is key. Whether you’re using them for cooking or planting, bad storage will ruin your seeds’ quality.
If they’re destined for the spice rack, you can pop them straight into a spice grinder. Otherwise, keep them in an airtight container to protect them from moisture. They also work great when mixed with other dried herbs for your own custom spice blends.
For seeds intended for next year’s garden, paper envelopes or small jars work perfectly. Keep them in a cool, dark place—ideally between 50°F and 60°F (10°–15°C). Most importantly, keep them dry! Any moisture can cause them to rot or even start germinating way too early.
