I have an absurd amount of products that I keep in my house, all of which I use regularly for different reasons:

• Fresh Jalapeno: A classic that has a flavor I associate with Mexican and Creole dishes. Great grilled along with a steak in the summer
• Fresh Serrano: I love this in tuna salad, my spicy deviled eggs, and many cooked dishes
• Fresh Thai Chili: When I want to kick up the heat when I'm making a stir fry, Indian, or Thai dish
• Fresh Arbol Chili: My friend grows these. I love them but don't cook with them very often. I usually have a few on hand from his perpetual-chili-producing plant
• Frozen Ghost Chili: I'm the only one in the house who can handle these, so I have to freeze these to add heat to the occasional dish when it's just me
• Frozen Scorpion Chili: When I want to really turn up the heat, but I prefer the flavor of Ghost chili
• Extra Hot Chili Powder: My go-to when adding heat to any dish I'm cooking. I get it from the Indian marketplace and it's just literally labeled as such.
• Hot Paprika: Harder to find than sweet paprika, but adds a distinctive flavor to many dishes that just don't taste right without it
• Super Hot Dried Arbol Chili: I get these from a local Mexican store in SF. WAY hotter than name-brand pre-packaged Arbol chili from a company like Christopher Ranch
• Dried Christopher Ranch Arbol Chili: For when you need to lower the heat of an Arbol chili salsa for others
• Dried Birds Eye Chili: For adding more heat to a dish, but not quite as hot as going Ghost
• Dried Ghost Chili: A staple for me, especially at work . I add this to a lot of dishes like Trader Joes frozen meals (Fiery Chicken or Chicken Vindaloo) . The flavor of Ghost chili is in my top three.
• Dried Thai Chili: I like to add this to my tuna salad and deviled eggs
• Red Pepper Flakes: For pizza and pasta. It's a classic!

That's 14 different pepper products I have in my house, literally at all times. That doesn't include things like hot sauces, BBQ sauces, or other hot products like Dave's Insanity's Annuals or the Adoboloco Hawaiian Hamajang smoked Ghost Pepper hot sauce I use in my Jambalaya (it's a great way to add that perfect smoked flavor to a jambalaya).

I have anywhere from 18-20 different pepper products on hand at all times, all of which I tend to use for very specific reasons, and somewhat regularly.

On many occasions I'll add 3-5 chilies at a time to a dish. My Diablo Eggs (what I call my spicy deviled eggs) have fresh Serrano, dried Thai, and extra hot chili power added in, dusted with hot paprika powder.

I'd love to hear about what's in your pantry, and your favorite uses for certain chilies!