I saw a thread at roadfood.com where they swapped out bread crumbs and instead used crushed tortilla chips. I've used cornmeal and spiced with curry powder, celery seed, basil, garlic and crushed red pepper.
I spaced them out in my boiler room here in Austin to dry.
I checked yesterday and found the Mundus are very dry . Other varieties are almost 85 percent dry.
The Bydgis have a very deep red color which I love.
I am going to use them as powders, and Mundus for tempering of dishes.
I will PM you when I start using them.
I have some fungus in Bhuts...