$7.99 – $37.99

Smoked Chipotle Chili Flakes

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Vine-ripened and smoked over fruit tree branches, hot and smoky.

Ingredients

Capsicum annuum v. Jalapeño, smoked

Availability: In Stock

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Category: Chilis & Paprikas

Product Description

Our Smoked Chipotle Chili peppers are grown on Fire Tongue Farms in California and smoked over fruit tree branches pruned from a nearby orchard. A chipotle is a smoked jalapeño pepper, so these are the darker, deeper siblings to our El Jefe-variety Red Jalapeños. They’re medium-hot and are perfect for cooking or garnishing, in a tomato sauce, with eggs or on fresh fruit.

Highlights

Origin: Santa Cruz, California

Aliases: Jalapeño (smoked)

Process: Sun-dried & ground

Heat index: Medium

Tasting notes: Campfire • Roasted Tomato • Hot & Sweet

Pairs well with: Wild Mountain Cumin, Smoked Pimentón Paprika, Cured Sumac

Ingredients

Capsicum annuum v. Jalapeño, smoked

Cooking Tips

Heat level: 4,000-6,000 Scoville units
Season grilled meat or veggies for a bright spiciness
Sprinkle over dips like baba ghanoush and hummus
Add to chocolate and fruit for a sweet/spicy kick!

SOURCING

These peppers are grown by Fire Tongue Farm in the cool coastal climate of Santa Cruz and the warm inland climate of Hollister, CA.

Partner farmers Ryan and Levon specialize in growing chili peppers of all shapes and sizes, and they are dedicated to maintaining a healthy environment on and around their farmland, rotating between grazing sheep and growing peppers. You can taste the difference!

Their work builds healthy soil, prevents erosion, protects wildlife habitats and conserves water and other resources.

HEALTH BENEFITS

While we do not make any health claims on any of our spices, there has been some historic and limited recent evidence that chilis can potentially be helpful for:

Cancers: Capsaicin shows potential natural cytotoxic and anticancer properties.
Increased Longevity: Several studies have shown a significant decrease in mortality associated with regular consumption of chili peppers.
Cardiovascular Disease, Hypertension and Cholesterol: Diets containing chili peppers have shown a correlation with decreased cardiovascular mortality, improved blood pressure and potential for cholesterol reduction.
Osteoarthritis/Pain: Utilizing capsaicin shows potential improvement associated with chronic osteoarthritis pain, post-herpetic neuralgia and neuropathy.
Digestive Health: Chili peppers and capsaicin have been shown to have a gastroprotective effect in peptic ulcer disease, a beneficial effect on human gut microbiota and gastric emptying, and a potential to improve dysphagia symptoms.
Obesity: Regular consumption of capsaicinoids show a reduction in appetite and abdominal fat tissue levels, and an increase of energy expenditure.
Antimicrobial Benefits: Chilis inhibit various microbial pathogen growth, and have the potential to be used as antimicrobials.
Metabolic Syndrome and Diabetes: The target receptor of capsaicin (TRPV1) is present on many metabolically active tissues, and may show potential to treat the cluster of risk factors associated with metabolic syndrome and help regulate blood sugar levels.