We dry our peppers in the over at around 125-200 for 3 hrs. and when they're dry, tear the stems off and dump the seeds. Then we grind the pepper husks in a Krups coffeegrinder and they make a pretty fine powder. We then put them in a glass jar in the freezer to preserve them. -- Vikki M. mailto:vikbill@gibralter.net http://users.gibralter.net/~vikbill