Sweet, fruity, and subtly spicy, this chile powder, made from aji amarillo chiles grown in Peru, is what I use when I want to add balanced heat to a dish. In raw-fish preparations, the powder lends warmth without overpowering the flavor of the fish. I also sprinkle it on roast chicken and mix it with espresso and other spices to make a great dry rub for duck. —Andrew Zimmerman, Sepia, Chicago