Product Description
PURPOSE
WHAT IS IT?
Chipotle is pronounced āchi-POHT-lay.ā Morita jalapeƱo chiles are the milder, more flavorful, and more popular varietal that is more commonly exported, because itās tamer than the hotter Meco (brown) chipotle that is more popularly consumed in Mexico. The powdered chile is more commonly used in North America, but could easily substitute for as a slightly spicier replacement for aĀ Hungarian smoked sweet paprika. It lacks the depth of Spanish smoked paprika.
EXPERIENCE
The Morita varieal of chipotle is ripened on the plant as long as possible, to maximize the flavor, and sugars, of the fruit, as it turns from green to red. The peppers are then harvested, and immediately smoked for just a few days, until they become a leathery, smoky wonder. At 2,500 to 8,000 SHU, itās a Ā low, to lower-medium heat pepper, full of big smoky flavor. The ground is much easier to work with, than the reconstituted dry peppers that are boiled back into usefulness, traditionally, by Mexican cooks.
CULINARY GEOGRAPHY
TRADITIONAL USES
- Carnitas
- Tinga de Pollo
- Pozole
- Salsas and Moles
IMPROVISATIONAL āRIFFSā
- Mexican smoked gravlax - Northern Europe and South-of-the-Border collide in a sugar-salt-cured salmon with a delicately spicy chipotle-cumin flavor profile;
- Papaya, loaded with bay shrimp tossed in lime juice, avocado oil, salt, and basil, topped with sprinkle of chipotle;
- Aztec Shrimp - Skewers lightly marinated in a sun-dried tomato vinaigrette are seasoned with Maldon salt and chipotle, then grilled;
- Pasta Caccio e Chipotle - A riff on the simple Italian classic that substitutes chipotle powder for black pepper.
THE BACKSTORY
The name āchipotleā originates from the Aztec word for them, āchilpoctli,ā which is simply: āsmoked chile.ā Ā The process to preserve them was created by Mezoamerican peoples long before the Aztec. Columbus definitely came across smoky dried peppers, because todayās Spanish paprika, and other paprikas of Europe, originated in the Native American drying process. Today, they are still largely a staple of Mexican cooking, although migration, and chefs popularized them in TexMex, New Mexican, and Californian/New American cuisines.
In Central, and Southern, Mexico, fully ripened red jalapeƱos are cold-smoked in large pits, atop racks constructed of wood, traditionally, or metal, commercially. The fire is in a nearby pit, traditionally, or smoke box, commercially. A connecting tunnel, or tube, vents the smoke from the firebox into the base of the chile racks, bathing the ripened red jalapeƵs in smoke, and gently drying them out.
AKA
- English: Morita chipotle chile (powder)
- Spanish: Chipotle morita (en polvo)
- French: Chipotle morita (en poudre)
- Portuguese: Chipotle morita (em pĆ³)
- Italian: Chipotle morita (in polvere)
- German: Morita-Chipotle-Chilipulver
- Dutch: Morita-chipotle-chilipoeder
- Swedish: Morita-chipotle-chilipulver
- Norwegian: Morita-chipotle-chilipulver
- Danish: Morita-chipotle-chilipulver
- Finnish: Morita-chipotle-chilijauhe
- Polish: Chipotle morita (w proszku)
- Czech: Chipotle morita (prĆ”Å”ek)
- Slovak: Chipotle morita (prĆ”Å”ok)
- Hungarian: Morita chipotle chili (por)
- Romanian: Chipotle morita (pudrÄ)
- Bulgarian: Š§ŠøŠæŠ¾ŃŠ»Šµ Š¼Š¾ŃŠøŃŠ° (Š½Š° ŠæŃŠ°Ń )
- Greek: Chipotle morita (ĻĪµ ĻĪŗĻĪ½Ī·)
- Russian: Š§ŠøŠæŠ¾ŃŠ»Šµ Š¼Š¾ŃŠøŃŠ° (ŠæŠ¾ŃŠ¾ŃŠ¾Šŗ)
- Ukrainian: Š§ŠøŠæŠ¾ŃŠ»Šµ Š¼Š¾ŃŃŃŠ° (ŠæŠ¾ŃŠ¾ŃŠ¾Šŗ)
- Serbian / Croatian / Bosnian: Chipotle morita (u prahu)
- Slovenian: Chipotle morita (v prahu)
- Turkish: Morita chipotle biber tozu
- Arabic: ŲØŁŲÆŲ±Ų© Ų“ŁŲØŁŲŖŁŁ Ł ŁŲ±ŁŲŖŲ§
- Hebrew: ××ק×Ŗ צā×פ×××× ×××Ø×××
- Persian (Farsi): Ł¾ŁŲÆŲ± ŚŪŁ¾ŁŲŖŁŁ Ł ŁŲ±ŪŲŖŲ§
- Hindi: ą¤®ą„ą¤°ą„ą¤ą¤¾ ą¤ą¤æą¤Ŗą„ą¤ą¤²ą„ ą¤Ŗą¤¾ą¤ą¤”ą¤°
- Urdu: Ł ŁŲ±ŪŲŖŲ§ ŚŁ¾ŁŁ¹ŁŪ Ł¾Ų§Ų¤ŚŲ±
- Bengali: ą¦®ą§ą¦°ą¦æą¦ą¦¾ ą¦ą¦æą¦Ŗą§ą¦ą¦²ą§ ą¦ą§ą¦ą¦”ą¦¼ą§
- Tamil: ą®®ąÆą®°ą®æą®ąÆą®ą®¾ ą®ą®æą®ŖąÆą®ąÆą®²ąÆ ą®ŖąÆą®ą®æ
- Thai: ąøąøąøąø“ą¹ąøąøą¹ąø„ą¹ąø”ąø£ąø“ąøąø²
- Vietnamese: Bį»t chipotle morita
- Indonesian: Bubuk chipotle morita
- Malay: Serbuk chipotle morita
- Chinese (Simplified): č«éå”ēēč¾£ę¤ē²ļ¼Chipotle moritaļ¼
- Chinese (Traditional): č«éå”ē ē»č¾£ę¤ē²ļ¼Chipotle moritaļ¼
- Japanese: ć¢ćŖćæć»ćććć¬ćć¦ćć¼
- Korean: ėŖØė¦¬ķ ģ¹ķ“ė ķģ°ė
- Swahili: Unga wa chipotle morita
- Amharic: įįŖį³ įŗįįµį įįį°į
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