I use separate grinders, but fyi a little chile powder and cinnamon with coffee is actually pretty good--if you're addicted to chiles, that is! :)

I just wanted to thank everyone for the input. :)

I'm going to try toasting/grinding to powder vs toasting/rehydrating/pureeing to see which I like best.

That's exactly what I'm going to do next time.

Typically when I use dried chiles in a recipe, I dispense with the toasting/rehydrating and instead I will deseed them and then grind them into powder in a coffee grinder, adding the seeds if I want them to have more heat.

Because they are now in powder form, they incorporate quite easily into whatever I'm cooking: chili, enchilada sauce, etc.

Does anyone here have some thoughts on the advantages/disadvantages of this method? All opinions welcome, I'm not married to the technique!

Thanks!