OK, so I'm a little behind in responding... > > > If the air has been really humid, the dried peppers might pick up enough > > moisture to be a little soft. Wonder if a new turn in the dehydrator might > > crisp them up for grinding? > I store my dried chiles in the fridge. The low humidity (it's a frost-free) keeps them dry and brittle - perfect for grinding or simply crushing up by hand. Even those that are leathery when I buy them will dry further. I also dry African Devils that I grow by simply washing, patting dry on a paper towel, and putting in the fridge in an open tray. They are thin-walled and dry perfectly - I have never had any problems with mold or rot this way, although I assume thicker-fleshed chiles may need to be cut open. The only time I've had problems with rotting chiles are those that were in plastic bags and not used soon enough :-( Anyone know if there are any differences in "cold drying" in the fridge vs drying using warmer temperatures (dehydrator, oven), kind of like cold-smoking vs hot-smoking. I suppose if the oven were set too high, it could result in cooked chiles, but would there be any other differences in flavor, shelf-life, etc? -- Buffalo Sue "Mild is a four-letter word..."