The chili range covers most of the world's cuisines. Kashmiri for Indian cooking: bright red, mild heat, more color than fire. Ancho, guajillo, and pasilla negro for Mexican moles and braises. Chile de árbol for heat without much smoke. Aleppo for the Middle East. Gochugaru for Korean cooking. Thai chili for Southeast Asia. Chipotle for American BBQ. Heat levels vary widely. Read the labels before you cook.