Like many people here, I smoke peppers. I usually start from dried pods which might already be brittle and crumbly, or tough and leathery like Guajillo which become brittle after some smoky discipline. Then I grind them, and I have two coffee grinders to choose from. Both of these are from the 1980s and these will never grind coffee again. One is the blade type, similar to a miniature blender. I use this one for general-purpose spice grinding. As with grinding coffee beans, these are fast but their particle size is inconsistent. Some of the result is powder, but some is flake. The popcorn kernel is for size comparison. The other grinder is the burr type, which is a true grinding mill. It has settings from coarse to fine, numbered 1 - 12. This is the upper half. It produces a more consistent particle size, which is better for passing through a shaker top on a typical seasoning jar. ... now on to go blend some chile powder!