It isn't quite appropriate to this line, but couldn't resist. For the most part the pure chil- ..... shoot, I forget which is which. But every summer I grow chile .. chili ... (yes, I know that there is a difference, I just cannot remember!) ? pepper plants and dry and grind my own in the fall. I've pretty much come down to super cayennes because they grow well in my area (all right and good to be fussy, but it is pointless to try to grow something that doesn't work where you live!). Still, I buy certain flakes from Korean grocery stores (when I can get them) to make kimchee.
But this year, my cousin-in-law, a New Mexican, got frustrated with me and sent me easily a half dozen bags of powders and one of crushed. They are all out of New Mexico, I think most are labeled chili but one labeled chile. I cannot in a million years, much as I love the cuisines I can use these in, imagine how I can use what has to be over two pounds of this. I want to try all of them, but hate to open them all and shorten their shelf-life!