Look, I’ll be honest: I keep both in my pantry now, because I’ve learned the hard way that they are not best friends—they’re frenemies. Powdered is for when I want a clean, sharp punch that doesn’t linger. Ground is for when I’m braising a pork shoulder or making a curry that needs a subtle, warm backbone.
So, next time you’re in that aisle, don’t panic like I did. Ask yourself: Do I want heat that hits fast and fades, or heat that builds slowly and stays? And if you still get it wrong? Just blame your grandmother—it worked for me. Now go make something spicy, you magnificent chaos agent.
