Red Chile Pepper

Fresh: store in a cool, dry spot or crisper drawer. Dried whole peppers: keep in an airtight container away from heat and light for several months. Ground powder: store in a cool, dark place for up to a year.

Wear gloves when handling raw chiles to avoid capsaicin irritation; wash hands afterward.

Remove seeds for milder heat, or leave them in for more spice.

Dry fresh peppers by hanging them in a warm, well-ventilated space, or use a dehydrator.

Toast whole dried chiles in a dry skillet for 30 seconds to intensify their flavor before rehydrating.

Garlic, cumin, and cilantro (Latin American)

Tomatoes, onions, and olive oil (Mediterranean)

Ginger, soy sauce, and sesame (Asian)

Lime juice and avocado (Mexican)

Beans, rice, and corn

Touching your face or eyes after handling fresh chiles without washing your hands first.

Using old, faded dried chiles that have lost flavor and color.

Overcooking fresh chiles, which can make them bitter and mushy.