This study investigates the effects of constant and variable temperature hot-air drying methods on the drying time, color, nutrients, and volatile compounds of three chili pepper varieties: linear, millet, and bullet. The results show that variable temperature drying, which starts at a higher temperature (80 °C) and gradually decreases to a lower temperature (60 °C), is more effective in reducing drying time, preserving surface color, and maintaining nutrient levels compared to constant temperature drying. The drying process led to an increase in acids, furans, and sulfides, while decreasing alcohols, esters, and olefins. The study also found that the three chili pepper varieties exhibited distinct physical characteristics, drying times, chromatic values, nutrient levels, and volatile profiles during dehydration. The findings suggest that variable temperature drying is a practical approach to reduce drying time, save costs, and maintain the commercial appeal of chili peppers.This study investigates the effects of constant and variable temperature hot-air drying methods on the drying time, color, nutrients, and volatile compounds of three chili pepper varieties: linear, millet, and bullet. The results show that variable temperature drying, which starts at a higher temperature (80 °C) and gradually decreases to a lower temperature (60 °C), is more effective in reducing drying time, preserving surface color, and maintaining nutrient levels compared to constant temperature drying. The drying process led to an increase in acids, furans, and sulfides, while decreasing alcohols, esters, and olefins. The study also found that the three chili pepper varieties exhibited distinct physical characteristics, drying times, chromatic values, nutrient levels, and volatile profiles during dehydration. The findings suggest that variable temperature drying is a practical approach to reduce drying time, save costs, and maintain the commercial appeal of chili peppers.