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Poudre de piment chipotle

Un chili doux, épicé et fumé tout en un

Épuisé

Headshot of Jacqueline Oliver

Vanilla Beans

Excellent Product! Excellent Service!

Jacqueline Oliver - United States

Headshot of Beth Borchers

I'm a convert

I've been making my own vanilla extract for over a decade and used to buy my beans based on reviews at a Infamous Global seller. Was never sure what I would get. Then I found this company! The beans were beautiful! Fragrant, moist but not too moist, easy to cut open to expose the seeds and each Bean was six to seven inches long. I'm a happy extract maker! 💝💃🥳

Beth Borchers

Blueberry cheesecake baked with tahitian vanilla posted by Brigitte Oger

High Quality Vanilla - excellent customer service.

Slo Food group team takes great care of their customers. Received a broken bottle of Vanilla and it was immediately handled. Received my replacement bottle within 3 days.
This extract is used to make our Tahitian Vanilla Cakes!

Brigitte Oger

Headshot of Don Young

Great place to get your spices

SLO Food group is the best place I have found to buy my vanilla beans, great customer service, fast shipping and very competitive prices. Thank you for helping me with my project, Vanilla extract. Thank you don young

Don Young

Headshot of Jacqueline Oliver

Vanilla Beans

Excellent Product! Excellent Service!

Jacqueline Oliver - United States

Headshot of Beth Borchers

I'm a convert

I've been making my own vanilla extract for over a decade and used to buy my beans based on reviews at a Infamous Global seller. Was never sure what I would get. Then I found this company! The beans were beautiful! Fragrant, moist but not too moist, easy to cut open to expose the seeds and each Bean was six to seven inches long. I'm a happy extract maker! 💝💃🥳

Beth Borchers

Blueberry cheesecake baked with tahitian vanilla posted by Brigitte Oger

High Quality Vanilla - excellent customer service.

Slo Food group team takes great care of their customers. Received a broken bottle of Vanilla and it was immediately handled. Received my replacement bottle within 3 days.
This extract is used to make our Tahitian Vanilla Cakes!

Brigitte Oger

Headshot of Don Young

Great place to get your spices

SLO Food group is the best place I have found to buy my vanilla beans, great customer service, fast shipping and very competitive prices. Thank you for helping me with my project, Vanilla extract. Thank you don young

Don Young

Great for Homemade Spice Rubs

Real Smoke, Real Concentration

It takes about 10 pounds of fresh jalapeños to produce just 1 pound of chipotle, real concentrated flavor, not a shortcut.

A Word with Aztec Roots

"Chipotle" comes from the Nahuatl word for "smoked chili," a preservation tradition centuries older than refrigeration.

Medium Heat, Maximum Versatility

At 2,500-8,000 Scoville Heat Units, similar to a fresh jalapeño, it's bold enough to notice but approachable enough for everyday cooking.

Surprisingly Great with Chocolate

Beyond rubs and salsas, chipotle's smoky sweetness pairs beautifully with chocolate desserts, truffles, and brownies.

Technical Specifications

Origin Mexico
Botanical Name Capsicum annuum
Ingredients Whole Ground Chipotle Chile Peppers
Heat Level Approximately 2,500-8,000 Scoville Heat Units (Medium; Similar to Fresh Jalapeño)
Processing Ripened Jalapeños, Wood-Smoked (Traditionally Pecan) and Dried, Then Ground
Yield Ratio Approximately 10 lbs of Fresh Jalapeños to Produce 1 lb of Chipotle
Certifications Kosher (EarthKosher), GMP
Flavor Profile Smoky, Sweet, Earthy, Zesty
Uses Soups, Stews, Salsa, Marinades, Rubs, Spice Mixes, Chili, Tacos, Chicken, Mole, Chocolate Desserts
Pairing Chocolate, Lime, Sea Salt, Mango, Poultry
Storage Tightly Sealed, Cool, Dry Place
Packaging Food-Grade Pouch or Bag; Box with Liner for Bulk Orders
Shelf Life 18-24 Months

Pure Ground Chipotle Chile Powder

Made from fresh, mature, and sun-ripened jalapeño peppers that have been smoked, dried, and ground, chipotle chile powder is a must for chile lovers. The sweet, warm, and smoky flavors of this chile pepper make it a great addition for rubs, salsas, and you guessed it, spicy margaritas. Buy our fresh ground chipotle chile powder today and get cooking with the spices and flavors you love.
The word "chipotle" comes from the Nahuatl word chīlpoctli, meaning "smoked chili," a language spoken by the Aztecs and still used by millions of people in Mexico today. Smoking jalapeños to make chipotle isn't a modern trend, it's a centuries-old preservation technique used long before refrigeration existed. It takes roughly 10 pounds of fresh jalapeños to produce just 1 pound of chipotle, which is exactly why this smoky, concentrated flavor carries such depth.

Pure ground, this chile powder can be used as is for meat rubs, salsas, grilled vegetables, marinades, and more. Try using it over grilled zucchini with olive oil, sea salt, and fresh lime zest, and your favorite cut of meat for a quick and simple meal.

Fun fact about chipotle chile: it pairs exceptionally well with chocolate. Try it with truffles, mousses, brownies, and even a spiced chocolate gelato.

Chipotle isn't the only smoky spice in the pantry, but it earns its place for a reason. Unlike Urfa biber and Aleppo pepper, which develop their smoky-tasting character through sun-drying and "sweating" rather than actual smoke, chipotle is genuinely smoked, giving it a deeper, more assertive smokiness that holds up especially well in slow-cooked dishes like chili, braises, and barbecue sauces. If you're looking for something milder with a more delicate smoky note, smoked paprika is a gentler alternative; if you want real heat alongside the smoke, chipotle is the better choice.

How Chipotle Is Actually Made

Chipotle isn't a distinct pepper variety, it's a process applied to a fully ripened jalapeño. Green jalapeños are left on the vine until they turn deep red, then harvested and slow-smoked over wood, traditionally pecan in Mexico, though mesquite, hickory, and fruit woods are also used, at low, controlled temperatures for anywhere from several hours to over a day. The result is a dried, leathery, deep reddish-brown pepper that's then ground into the powder you're using. This isn't a shortcut or a flavoring trick, it's a genuine preservation method dating back to the Aztecs, who smoked jalapeños specifically because their thick skin made them too difficult to air-dry before spoiling.

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