hi everyone, I would like to have ideas on what are the appropriate versions of chilles to use for different cuisines- like Mexican food- uses haberno, thai food uses red thai peppers. I cook with spices- but without any chilli due to health reasons, but some family mambers like more 'heat', in the food, besides black pepper. and chilli flakes do not seem to go with all cuisines besides Italian. what are ur thoughts!!!!!