Chipotle chili powder (Capsicum annuum L., family Solanaceae)

Description

• Chipotle chili powder is the milled, dehydrated form of smoked ripe jalapeños (chipotle chiles), delivering a smoky–sweet profile with medium heat.

• Typical heat: ~3,000–10,000 SHU (varies by cultivar and smoking/drying process).

• Commercial forms: single-ingredient powder (100% chipotle) or blends (chipotle plus salt, spices, carriers). Labeling should distinguish the two.

Caloric value (per 100 g)

• ~250–350 kcal/100 g (depends on residual moisture/seeds).

• At culinary use levels (fractions of a gram to a few grams), energy contribution is modest.

Key constituents

• Capsaicinoids (mainly capsaicin and dihydrocapsaicin) at moderate levels.

• Smoke volatiles (e.g., guaiacol, syringol) impart characteristic smokiness.

• Carotenoids (capsanthin, capsorubin, β-carotene) drive the red–brown hue; small amounts of polyphenols, organic acids, fiber.

• Bell pepper–type sugars (glucose/fructose) in low–moderate amounts; vitamin C largely degraded by smoking/drying.

• Analytical markers: capsaicinoids by HPLC, color (CIE L*a*b*, ASTA for reds), moisture/aw, mesh size, foreign matter/defects, PAH within limits.

Production process

• Raw material: sound, fully ripe red jalapeños (chipotle-grade).

• Smoking–drying: controlled exposure to hot smoke (e.g., mesquite/oak) with managed time–temperature–humidity to achieve moisture ≤10–12% and aw ≤0.60–0.65; PAH formation controlled by smoke quality and temperature.

• Cleaning & milling: destem/seed as specified → milling to target mesh (e.g., 20–60 mesh) → screening for uniformity.

• Polishing & packing: metal detection, optional sifting/aspiration → pack in high oxygen/light-barrier materials (often nitrogen-flushed).

• Quality under GMP/HACCP with CCP on drying profile, foreign bodies, PAH, and pack integrity.

Sensory and technological properties

• Flavor: rounded smoke, dried-fruit sweetness, medium heat; brief toasting of powder before use can lift aroma (avoid over-toasting → bitterness).

• Color: deep red–mahogany; sensitive to oxygen/light (fading over time).

• Functionality: disperses well in fat or aqueous systems; small fat addition enhances aroma carry-over; acid (vinegar/tomato) brightens fruit notes.

Food uses

• BBQ rubs and sauces, salsas rojas, mayos/aioli, marinades/glazes, stews/chili, sausage/ground meats, snack seasonings, savory bakery.

• Typical dosages: 0.1–0.8% in dry blends and sauces; adjust by pilot tests based on target heat and smoke intensity.

Nutrition and health

• Low fat and sodium (in single-ingredient powders); blends may add salt/sugar—check labels.

• Capsaicin may irritate skin/mucosa in sensitive individuals.

• For smoked products, ensure PAH controls and compliant levels; avoid unauthorized health claims.

Lipid profile

• Intrinsic fat very low; traces reflect seed presence: PUFA (polyunsaturated fatty acids) ≥ MUFA (monounsaturated fatty acids) > SFA (saturated fatty acids), with no material nutritional impact at culinary doses.

• Health note: patterns emphasizing MUFA/PUFA over SFA are generally favorable/neutral for blood lipids; TFA (industrial trans fatty acids) absent; MCT (medium-chain triglycerides) not characteristic.

Quality and specifications (typical topics)

• Moisture ≤10–12%, aw ≤0.60–0.65; mesh/particle size as specified; uniform color and aroma; defects/foreign matter within limits.

• Capsaicinoids (HPLC) and SHU range; ASTA color for red hue; micro within spec (APC, yeasts/molds low; Salmonella absent/25 g).

• Contaminants: PAH within regulatory limits; pesticides/metals compliant; monitor lead in imported powders.

• Additives: anti-caking agents (e.g., silica) only where permitted and declared.

Storage and shelf-life

• Store cool/dry/dark in high-barrier packaging; 12–24 months sealed. Reseal promptly after opening.

• Minimize oxygen/headspace and light to limit color/aroma loss; consider desiccants in bulk.

Allergens and safety

• Capsicum is not a major EU allergen; rare sensitivities may occur.

• Manage cross-contact on seasoning lines (e.g., celery, mustard, sesame, gluten/soy carriers).

• Handle powders with PPE; control dust (hygiene and dust-explosion precautions where applicable).

INCI functions in cosmetics

• Listings: Capsicum Annuum Fruit Extract / Capsicum Annuum (Pepper) Extract.

• Roles: fragrance, mild warming/rubefacient; manage dose/pH to limit irritancy; consider color/oxidative stability.

Troubleshooting

• Harsh smoke/bitterness: reduce dose; switch to morita-dominant chipotle; rebalance with acid and slight sweetness.

• Color fade: high oxygen/light → use amber/high-barrier packs; add late in process; consider permitted antioxidants.

• Caking/clumping: high RH → include desiccant, improve barrier; use anti-caking where allowed.

• Inconsistent heat: standardize blend and assay capsaicinoids; control seed/placenta content.

• Weak aroma in cooked sauces: brief toasting or split-dose (some powder post-cook) to boost top notes.

Sustainability and supply chain

• Source jalapeños from farms using IPM and efficient irrigation; smoke with traceable woods and validated PAH controls.

• In-plant: optimize dryer heat recovery, use recyclable/mono-material packs; treat effluents to BOD/COD targets; full traceability under GMP/HACCP.

Conclusion
Chipotle chili powder delivers a distinctive smoky character with medium heat and broad application versatility. Controlled smoking/drying, rigorous specification/PAH control, and barrier packaging ensure a product that is safe, stable, and sensory-consistent across culinary uses and formats.

Mini-glossary

• SHU — Scoville heat units: pungency scale for chiles.

• HPLC — High-performance liquid chromatography: quantifies capsaicinoids and quality markers.

• ASTA (color) — American Spice Trade Association color index used for red spice products.

• aw — Water activity: low aw (≤≈0.60–0.65) limits microbial growth in dried foods.

• SFA — Saturated fatty acids: excess may raise LDL; present only in trace amounts here.

• MUFA — Monounsaturated fatty acids (e.g., oleic): generally favorable/neutral for blood lipids; trace here.

• PUFA — Polyunsaturated fatty acids (e.g., linoleic): beneficial when balanced; trace here.

• TFA — Trans fatty acids (industrial): avoid; absent in non-hydrogenated spices.

• MCT — Medium-chain triglycerides: typical of coconut fat; not present in chipotle powder.

• PAH — Polycyclic aromatic hydrocarbons: smoke-derived contaminants to keep within limits.

• GMP/HACCP — Good Manufacturing Practice / Hazard Analysis and Critical Control Points: hygiene/preventive-safety systems with defined CCP.

• CCP — Critical control point: step where a control prevents/reduces a hazard (e.g., drying profile, metal detection).

• BOD/COD — Biochemical/Chemical oxygen demand: indicators of processing effluent impact.

• FIFO — First in, first out: inventory rotation using older lots first.

References__________________________________________________________________________

GÓMEZ‐MORIEL, CINTHIA B., et al. "Optimization of chipotle pepper smoking process using response surface methodology." Journal of Food Quality 35.1 (2012): 21-33.

Abstract. Effects of smoking time and temperature on optimal chipotle pepper production were evaluated and optimized using the response surface methodology. Batches of red jalapeño peppers were smoked under different temperatures (65.8, 70, 80, 90, 94.1C) and times (0.96, 2, 4.5, 7, 8 h). Afterward, samples were evaluated for moisture, rheological properties and total phenols. Samples were then dried from 80C to between 0.123 and 0.204 kg H2O/kg dry matter and evaluated for rheological properties, texture, rehydration, color and phenols. Phenol content, rehydration ratio, firmness of peppers, and rheological properties and color of puree were affected (P < 0.05) by both temperature and time. Best smoking conditions used temperatures of 74–79C, and times between 8.0 and 7.4 h resulting in viscosities of 5.1–6.5 Pa·s with phenol content of 110–120 mg/kg, rehydration ratios of 3.7–4.1, firmness of 1.27–1.49 N and acceptable color. Smoking time was significantly reduced and quality maintained.

Natividad-Torres, E. A., Guevara-Aguilar, A., Sánchez, E., Sida-Arreola, J. P., Muñoz-Márquez, E., & Chávez-Mendoza, C. (2021). Effect of the processing on the antioxidant capacity and bioactive compounds content of jalapeno pepper for chipotle and commercial sauces. Acta Agrícola y Pecuaria, 7(1).

Abstract. The objective of this work was to evaluate the antioxidant capacity and bioactive compounds content in two Jalapeño pepper varieties, both fresh and smoked-dehydrated (chipotle) and in commercial chipotle pepper sauces. The antioxidant capacity, capsaicin content, carotenoids and total phenols were evaluated. The smoked-dehydrated process had an effect on all the variables analysed (P?0.05). The chipotle pepper presented higher antioxidant activity (112.33 µmol ET/g) and content of bioactive compounds than fresh pepper and commercial sauces. In fresh pepper, the 100-Grande variety had higher antioxidant capacity (71.92 µmol ET/g) than Apache (48.31 µmol ET/g), while no effect on any of the analysed variables was reported in chipotle peppers. It is concluded that the smoked-dehydrated process of jalapeño pepper affects quality in a positive way, significantly increasing the nutritional and functional value derived from an increase in the bioactive compounds content and the antioxidant activity of chipotle peppers due to this process.

Walker, R., & Merkley, G. (2017). Chipotle Mexican grill: Food with integrity?. Kellogg School of Management Cases, 1-8.

By any measure, Chipotle Mexican Grill was a success story in the restaurant business. It grew from one location in 1993 to over 2,000 locations by 2016 and essentially created the fast casual dining category. Its stock appreciated more than 1,000% in the ten years following its 2006 IPO. However, after more than 20 years without a major reported food safety incident, Chipotle was revealed as the source of multiple outbreaks of illness from norovirus, salmonella, and E. coli that sickened nearly 600 people in 13 states in 2015. The company closed stores, spent several months under investigation by the U.S. Centers for Disease Control and Prevention (CDC) and other health organizations, and faced a criminal investigation in connection with the incidents. After a much-publicized closing of all of its stores on February 8, 2016, and numerous changes to its food sourcing and preparation practices, Chipotle tried to win back customers with dramatically increased advertising and free food promotions. However, on April 26, the chain announced its first-ever quarterly loss as a public company. Same-store sales for the first quarter were 29.7% lower than in the previous year. Operating margins fell from 27.5% to 6.8% over the same period, and the company's share price was down 41% from its summer 2015 high.