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

It’s funky pungency can replace garlic or onions, but nothing can quite replace it.

It may fade into the background of bechamels and batters, but white pepper can be the subtle difference between a good spice cookie and a great spice cookie.

In Sri Lanka, the way to a more flavorful butter cake begins with a homemade chai blend.

The smoky, musky spice is at home in everything from French chocolate mousse to skewers of Xinjiang lamb.