I’m an addict. Let me count the many forms I use regularly: FRESH (bird’s-eye, jalapeños, cayenne, scotch bonnet – all kinds), DRY (whole, crushed and even in a grinder Italian style), MEXICAN PRESERVED AND DRIED (habanero, pequin, pasilla, ancho, chipotle, guajillo, and de arbol), GROUND (this includes standard as well as ground chipotle, ground Korean chilli and…… Continue reading chilli pepper, chilli, chillie, chili, and chile