chipotle chile pepper

morita
powder
5.0
based on 3 reviews
shaker jar
2 oz
$8
refill
2 oz
$7
large refill
8 oz
$25
view packaging
VARIANTS
whole - Morita
powder - morita
Chipotle powder is ground from smoke-dried jalapeños. Unlike the jalapeños that are consumed fresh, these peppers are allowed to ripen on the plant through to the end of the growing season. Once the become deep red and have lost most of their moisture they are harvested and then smoked in a sealed chamber for several days.

In their dried form the peppers are called moritas, a name which translates to 'small mulberry' seemingly in reference to the pepper's color and wrinkly skin when dried.

Ground chipotle will provide smoky complexity to your dishes. It can withstand long cooking times, and pairs well with sweet flavors. Use it in marinades, or with sautéed vegetables, or beans.
QUICK INFO
chipotle chile pepper , powder
SCOVILLE HEAT UNITS
2,500 - 5,000 SHU
PLANT PART
fruit / berry
PROCESSING / FORM
powder
BOTANICAL NAME
Capsicum annuum
ORIGIN
Mexico (Northern)
BOTANICAL NAME
Capsicum annuum
AKA
chipotle chili
chipotle pepper
dried morita chile pepper
The Capsicum annuum plant produces the pepper fruit that is a common source of many spices that range in heat and flavor: paprikas, chiles, and cayennes all are derived from variations of this pepper plant.

The burning sensation of 'spicy heat' from these peppers is from the capsaicin the plant contains. Capsaicin is a chemical compound that stimulates and then decreases pain signals in the body. It is an irritant and will affect any tissue with which it has direct contact. Despite this, many people seek out and enjoy its flavor and the sensation it provokes.

Fresh Capsicum annum peppers have many familiar names: bell, jalapeño, poblano, guajillo, etc. Once dried, the name of the pepper often changes: the chilicaca becomes pasilla; poblano becomes ancho; morita jalapeño becomes chipotle.
CONFUSIONS

It's chill
In the 17th century Spanish-speaking Mexicans adopted the Aztec name for spicy peppers: chilli (Nahuatl language). At that time they modified it to its current spelling of chile, this moniker has also been adopted by the Spanish-language influenced American Southwest.

Exported and anglicized in the 17th century it ironically appears again spelled as chilli in English texts of that age. Americans simplified this to chili, with a single "l". In the early 1800s the popular frontier dish "chili" was concocted and the spice blend marketed to make this favorite at home was called chili powder. Today it contains a blend of spices which often includes cumin, oregano, paprika and one or two different types of ground chile peppers.

In culinary circles in the U.S. it has become practice to defer to the Spanish spelling when referring to a single pepper variety. Chili with an "i" ending is reserved for the spice blend.

USAGE HINT

Also consider exploring the addition of chipotle powder's smokey flavor to your sweet dishes, especially those that include chocolate. It's a complementary pairing that dates to the Aztecs.

QUICK FACT

The moniker 'chipotle' refers to the processing method of the pepper. It is derived from the Nahuati (language of Aztecs) word "chilpoctli' which means smoked chile pepper.

 
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REVIEWS (3)