To avoid problems, try to buy only that quantity of ground chiles that will be used within a maximum of three or four months' time. Although each chile variety has its own distinct flavor and aroma, these characteristics are fragile and can easily be damaged. Fresh chiles left standing in the bin box for extended periods of time can degrade with enzymatic and fermentation reactions, which produce a really foul tasting and smelling product. The Elements of Drying The process of drying contributes a multitude of problems to the resultant quality of dried chiles. To understand this better, you have to understand how chiles are dried.
Some farmers use very basic technology in drying the peppers.
The concept of drying over the old wood fire is picturesque and makes a heck of a story on the side of the bottle, but does little for product quality and consistency unless done correctly. All of these chiles will have the aroma of the smoke from the oven fire, which is fine if that is part of you product recipe. The trays are loaded onto trolleys or racks where the chiles are brought to controlled elevated temperatures while their moisture content is monitored. A. The pungency and flavor in the oleoresins are very concentrated. Space required to store a significant quantity of additive is very small compared to the additive equivalent of dry material.