ones. mexico counts types of chiles that cooks use fresh, dried, roasted, or smoked. you're unlikely to find that kind of variety in the u.s., but your local supermarket or mexican market, depending on where you live, should have at least a few types for you to work with. and with some basic knowledge...
complicates species identification, as they are often sold sliced and dried. here we present a small-scale citizen science project, wherein the participants generated and analyzed dna sequences from fruiting bodies of dried and fresh fungi that were sold for commercial use in new york city supermarkets...