I'm in Australia. I can get great chinese variety localy, but centeral american spices are thin on the ground. SO i substutite thai spicings instead. Preserved, Minced chilis with honey and vinegar is good once you work out ways of rolling with the sweetness instead of fighting it. And easy to obtain.
But yeah, i have 2-3 fresh, 1-2 preserved, and 2 dried varieties of chilli in my local supermarket. Not enough