The whole peppers are easily reconstituted and the crushed stuff is so potent that literally a pinch as small as your little fingernail can heat up a whole crockpot of chili.....I'm not lyin'.
What's your best method for drying your peppers? I grow Jamaican brown habs and usually my one plant produces about 60 peppers at a time. Can't keep up with making sauce or eating them raw on eggs or rice, etc. You can email me here or use my other email: firstname.lastname@example.org as I'm not always on SMF. Thanks.