Chipotle Powder
Chipotle Powder
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Smoky depth that blends invisibly into whatever you are cooking: stir a spoonful of chipotle powder into a pot of chili, a barbecue sauce, a marinade, or a batch of dry rub and it melts in smooth, no specks, no texture, just deep smoke and a warm building heat. Chipotle is a ripe red jalapeno that has been slowly smoke-dried, and we stone-grind it fine so it dissolves seamlessly into sauces, soups, stews, and spice blends. Whisk it into mayo or sour cream for a smoky crema, work it into a rub for ribs and chicken, or add a pinch to bean dishes and chocolate-rich moles.
This is pure single-ingredient chipotle, nothing else added, ground fresh so the smoky aroma stays bright rather than flat. Stone grinding keeps the volatile oils intact, the part that gives the powder its punch. If you would rather see the chile and feel a little texture as a finishing sprinkle, our chipotle also comes as crushed flakes.
Stone-ground, packed fresh. Single ingredient. No salt, sugar, or fillers.
Common Questions
What exactly is chipotle?
What exactly is chipotle?
It is a jalapeno ripened fully red, then slowly smoke-dried. That smoking transforms a fresh green pepper into something deep, woody, and a little sweet, flavors the fresh chile does not have. Ground into a powder, all of that smoke and sweetness is ready to dissolve straight into your cooking.
How hot is it?
How hot is it?
Medium, and warm rather than biting. The heat builds gently and sits behind the smoke, so it adds flavor and depth more than sharp burn. Because the powder distributes evenly, the heat spreads smoothly through a dish, which makes it easy to control: start small and add more to taste.
When should I choose powder over the flakes?
When should I choose powder over the flakes?
Choose the powder whenever you want the smoke to disappear into something smooth: sauces, marinades, batters, soups, stews, dry rubs, and dips where visible flecks or texture would be out of place. Choose the flakes when you want to see the chile and add a bit of texture as a finishing sprinkle. Same pepper, different job.
How do I use it without it tasting harsh or dusty?
How do I use it without it tasting harsh or dusty?
Bloom it in fat. Like most ground chiles, chipotle powder gives its best flavor when warmed briefly in oil, butter, or a simmering sauce before the dish comes together, which spreads the smoky oils smoothly. Avoid scorching it over high dry heat, where any fine chile powder can turn bitter; keep the heat gentle and add liquid soon.
What can I make with it?
What can I make with it?
It is a workhorse for smoky depth: barbecue sauces and dry rubs, chili and beans, marinades for chicken, pork, and steak, smoky aioli or crema, taco and fajita seasoning, and even a small pinch in chocolate desserts and hot cocoa for a warm, smoky background. Anywhere you want chipotle smoke without texture, the powder delivers.
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