For several weeks now I've been drying Yellow Hungarian, Big Jim, Poblano, Habanero and Takanotsume peppers that I grew organically and today I used my coffee grinder to grind them into chili powder, seeds and all. I only use the grinder for spices, so there's no concern that I'll wind up with spicy coffee. The pepper made about 1 cup of a medium dark powder with just the right amount of heat and wonderful flavor. Stephanie is making a pot of red chili using it right now, and dinner will be ready soon. To avoid spoilage, the powder will be stored in the refrigerator.