From cayenne to gochugaru, chile literacy has many rewards. One of them is realizing just how interchangeable and flexible these spices can be.

Neonata combines the umami of anchovy with the sweet, musty spice of Calabrian chiles, and it will make your pizza, roasted fish, and bruschetta way better.

In the West, where it’s called the ghost pepper, the king chile is synonymous with scorching heat and show-off frat boys. In Northeast India, it is a way of life and a means of survival.

Chile crisp is the garlicky, spicy, crunchy condiment that somehow works in everything from noodles to ice cream to peanut brittle.