I love cooking spicy food so I thought analyzing chili powder closely would be really fun. The brand I used is called Lee Kum Kee, variations between commercial brands may also be detectable microscopically. The microcosms look a lot like leaves during the fall, and in general are visible as irregularly shaped flakes or fragments. The microscale structuring and composition of chili powder would provide visual insights into the spice blend at the cellular level. 
Next I want to try testing different spices like oregano and basil.
What do you think?