Ground chiles, flakes and paprikas, mild to fierce. Hungarian, Spanish and smoked paprika; ancho, Hatch, New Mexican, chipotle and jalapeño, all USA grown; and Kashmiri chili, Korean gochugaru and Japanese ichimi togarashi from further afield.
Then there's urfa biber, Beth's favorite: a crushed Turkish chili used like a condiment, smoky, sweet, a little salty and sour all at once.
Heat varies a lot from one chile to the next, so start small and taste as you go. Paprika and ground chiles scorch fast, so bloom them in warm oil over low heat. To mix your own chili powder, start with our DIY chili powder collection.
