Topic: Use of Chillis / Blending

[prawnsalad]

Since I started I have been using fresh chillis sliced / deseeded / minced then blended in with the sauce, but few people on here seem to use anything but chilli powder for hot dishes. It occurred to me that powder would help reduce the pieces of chilli skin still present after blending but surely can't measure up to the taste of fresh produce?

Also I would be grateful if someone could clarify if blending the ginger/onion/garlic separately to the rest of the base then mixing as opposed to doing it all together has any advantages?

Oh and does anyone else use onion paste in their base?