pepper procedures

Hello Folks
I want to start a small pepper collection. Maybe about 3. I will order dried peppers on internet. How do you suggest I process the dried pepper from mail order to flakes in my shaker. What should I order for a startup trial?
All help and suggestions will be appreciated
Take care
Tommy

As for types, it depends on whether you like heat or not. Me, I'd likely go with aji amarillo, guajillo, and one of the New Mexico chilies.

Most peppers are not totally dried - they are still pliable. Toast briefly in a dry hot skillet (after splitting and removing the seeds, if desired, till just toasted and and a bit drier (do just a few at a time, pressing them with a spatula briefly to the pan bottom, then immediately flipping. In a hot pan, with typical peppers, the process takes less than a minute. Remove to a plate to cool and allow them to dry further on the counter. Process briefly in a small food processor or in a spice/coffee grinder.

Not available whole but already flaked, I would highly suggest getting some Aleppo pepper as well.