Chilli (Capsicum spp.) is a globally popular spice valued for its pungency (from capsaicin), color (from carotenoids like capsanthin), and flavor. Drying is a critical post-harvest process for chillies, as it reduces moisture content (from ~80-90% fresh to ~8-12% dried) to prevent microbial spoilage, extend shelf life, and concentrate nutrients. Microwave drying is an advanced thermal drying technology that uses electromagnetic radiation to heat and remove moisture, offering unique advantages over traditional methods (e.g., sun drying, hot-air drying). Chilli microwave drying is a fast, efficient, and quality-focused technology that addresses the limitations of traditional methods. While it requires higher initial investment, its benefits (superior product quality, energy savings, and reduced time) make it ideal for both small-scale (modified domestic ovens) and large-scale (industrial conveyor systems) applications.
