Chilli Chipotle Powder-30g

$4.99

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30G

Product Description

Chilli Chipotle Ground peppers are smoked, dried Jalapeño chillies. They appeared when the Aztecs used to add dried chilli to food as a preservation method. They have a rich smoky flavour with nutty, leathery notes that blend well with other strong flavours. Chipotle flavouring is widely used throughout Mexico, the United States and more recently, in Australia. It can be used in soups, stews and casseroles. It also has a variety of health benefits to defend against intestinal diseases and aid in weight loss. The ground form is easier to use but is not as strong as using the whole smoked chipotle chillies.

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Flavour Notes:

Chipotle Chillies have a rich, smokey flavour with nutty, leathery notes that blend well with strong flavours. They have a medium heat, so use them to your taste and spice tolerance. With a deep, rich smoky flavour, Chipotle Chillies are one of Mexico’s most well-known flavours. Add to slow cooks, stews, soups, and chillies for a wonderfully nutty, spicy flavour. We harvest the chillies at their peak ripeness then dry and grind them for the best, most authentic chipotle flavour.

Health Benefits:

Chipotle Chilli has many health benefits as a good source of vitamins and minerals. It helps reduce blood pressure, protect against heart disease, aid in weight loss, clear up various respiratory conditions, and defend against intestinal diseases. It Also contains Capsaicin, Iron, Magnesium, Pho

Ingredients:

100% Dried ground Chipotle Chillies

country of origin:

Mexico

other names:

Aji, Red Pepper, Mild Chillies, Hot Chillies, Fruity Chillies, chilli ahumado

How to use

  • Pair with beef, chicken and pork chops
  • Use In soups, stews and casseroles
  • Sprinkle on vegetables, meats, and sauces
  • Stir Into BBQ sauce
  • Shake it onto roasted veggies
  • Add in the beginning of cooking to bloom and release their volatile oils
  • Its deep, smoky flavour gives a big impact so add 1/2-1tsp at a time and taste and smell as you go
  • Use as a dry rub with salt over meat before grilling or roasting
  • Combine with oil to create a marinade for meat or veg

The Spice People FAQs

Chipotle Chillies are ripended, dried and smoked jalapeno chillies. This process creates a more intense, smoky flavour and from here, they’re ground into a powder for easy use.

Chipotle Chillies are medium-high heat, ranging from 2,500 to 8,000 Scoville Heat Units on the Scoville Scale, same as a typical jalapeno chilli.

Remove the stems of ripened jalapenos. Remove the seeds and membrane for a milder heat and flavour. Place them inside a smoker at 90 degrees and add soaked wood chips. Smoke until completely dry and use whole or ground.

Ancho Chillies are made from the Poblano Pepper, whereas Chipotle Chillies are made from Jalapenos. Anchos are mildly spicy and sweeter in flavour (1000-1500 SHU), while Chipotles are earthy and smokier (2500-8000 SHU).

The Spice People FAQs

Simple or smoke paprika along with cayenne pepper is the best alternative. Paprika tastes similar to Kashmiri Chilli, while cayenne paper adds to its spice.

Dried Kashmiri chilli is more flavorful than hot, ranging from 1,000-2,000 Scoville Heat Units. It’s mildly hot but not too spicy.

These spices are different. Paprika is the sweet cousin of Kashmiri chilli specific to western cuisine. Kashmiri chilli popular in Indian cuisine and is hotter than paprika.

Place the Kashmiri chilli under the sun for two days. When the chillies turn crispy, grind them in a food mill. Cool down the powder and store it in an airtight jar.

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Copyright © 2023 The Spice People. All Rights Reserved.

Country Flavours

This subtle and artful balance provides the perfect flavour foundation for creating the best Malaysian food with the addition of salty hits from dried anchovies and shrimp, up to ten different soy sauces ranging from salty to sweet, puckering sourness from tamarind pulp, and sweetness from palm sugar and coconut milk. Cook your own authentic Malaysian Cuisine with our Malaysian spices online and explore our catalogue of beautiful recipes you can make with this spice blend.

History & influences

Arab traders brought spices from the Middle East, European and British travellers introduced produce like peanuts, pineapple, avocado, tomato, squash and pumpkin. During their time on the Malay Peninsula, the Chinese developed a distinctive cuisine known as ‘Nonya’, resulting from blending Chinese recipes and wok cooking techniques with spices and ingredients used by the local Malay community. The dishes are tangy, aromatic, spicy and herbaceous, and the signature dish is none other than Malaysia’s famous spiced noodle soup – Laksa.

What is Malaysian cuisine

As important as the rendang recipe itself is to Malaysian cuisine, what to serve with beef rendang is arguably just as imperative. Whether making the traditional beef version or a slightly lighter chicken, vegetable or fish, the rich flavour and intense texture of a rendang requires a perfect balance of freshness and tang when it comes to entrees and sides. Salads like Fresh Cucumber & Peanut and Sweet and Sour Cucumber & Pineapple Achar provide the perfect disruption to the bold, rich spices of the rendang and soothe and cool the palette alongside fluffy steamed rice and flaky golden roti bread. Entrees served at meal times in Malaysia often feature Nasi Lemak – their national dish, or Malaysian Chicken Satay to whet the appetite ready for the main event. Traditionally, the best Malaysian food is finished with an after-meal drink of Kopi Tarek ‘sweet coffee’ or The Tarik ‘sweet tea’. These are combined with condensed milk and water, and the coffee or tea drinks are ‘pulled’ by pouring vigorously between jugs to create a frothy consistency. To read more about the flavours of Malaysia and the traditional accompaniments to an authentic Malaysian Rendang, Click Here to check out our blog post.

Spiceology

Malaysia is also known for its growing and production of spices, namely cinnamon, cardamom, star anise and cloves. These spices are known as ‘rempah empat beradik’, meaning the four siblings as they are found throughout most Malay dishes. These are sold separately or as a handy blend often under names like ‘seafood curry spices’ or ‘meat curry spices’. Paired with other aromatics like kaffir lime, galangal and lemongrass (locally grown and imported) these four spices produce the complex and fragrant base flavour and aroma famous for Malaysian cooking.  As diverse as the people themselves, every aspect of Malaysian cuisine is a combination of sweet, sour, rich and spicy, combined in a way, unlike any other country’s cuisine.