ATA Chipotle Morita Chili Powder – Smoke-Dried Red Jalapeño, 2,500–8,500 SHU

SKU: ATA-PWD-MOR · Brand: ATA FOOD Co., Ltd. · Catalog: inquiry-only on https://atafood.chinaspice.org/

The Morita Smoke, Already Ground

Chipotle morita earns its place in a recipe three ways at once — hardwood smoke, dried-fruit depth and a working mid-level heat — and the whole pod makes you pay for it in soaking time, destemming and a grinder. ATA Chipotle Morita Chili Powder removes that toll. The same ripe red jalapeños behind ATA’s whole morita pods are hardwood smoke-dried until the smoke is set through the pod wall, then milled to a 60-mesh powder at 2,500–8,500 SHU with a typical target of ~5,000 SHU. It doses by weight straight into dry blends, sauces and marinades, and the smoke is the pod’s own — no liquid smoke, no smoke flavoring, nothing sprayed on.

• The heat of ATA Chipotle Morita Chili Powder is 2,500–8,500 SHU with a typical target of ~5,000 SHU, verified by HPLC using AOAC 995.03 and stated per lot on the CoA.
• ATA Chipotle Morita Chili Powder is milled from whole morita pods — ripe red jalapeño (Capsicum annuum) hardwood smoke-dried in the morita style — with no added smoke flavoring and no anti-caking agents.
• ATA Chipotle Morita Chili Powder is ground to 60 mesh at a moisture of ≤11.0% (ISO 939), so it disperses evenly in dry and wet systems.
• ATA Chipotle Morita Chili Powder delivers smoke, dried fruit and heat in one ingredient, replacing a soaking, destemming and grinding step at your plant.
• ATA Chipotle Morita Chili Powder ships in 25 kg bags and 10 kg cartons, FOB Qingdao, HS 0904.22.0000.

Product Snapshot

Technical Specification

Physical

Chemical

Microbiological

Contaminants & Compliance

How This Product Differs

Versus ATA Smoked Chipotle Morita Whole Dried Chili Peppers (ATA-WHL-MOR)

• Same pods, different labor: This powder is milled from the same smoke-dried morita pods, at the same 2,500–8,500 SHU window and the same ~5,000 SHU typical target. The whole pod asks your plant to soak, destem and grind; the powder arrives ready to weigh out.
• What whole still does better: Whole pods go intact into adobo cans, give a sauce maker the smoky rehydration liquor as an ingredient in its own right, and let a blender grind fresh to release smoke volatiles on site. If presentation or in-house grinding matters, buy the pod.
• Customs line: Whole pods are neither crushed nor ground and declare under HS 0904.21.0000; this ground powder declares under 0904.22.0000. The code follows the physical form, not the pepper.

Versus ATA Smoked Hot Paprika Powder (ATA-PAP-SHP)

• Two smokes, two peppers: Both powders are genuinely smoked, but the paprika is oak-smoked sweet pepper at 800–1,500 SHU, bought for color with smoke; this powder is hardwood-smoked jalapeño at 2,500–8,500 SHU, bought for smoke with real, working heat.
• Flavor direction: Smoked paprika leans sweet and earthy and colors a dish red. Chipotle morita leans fruity and deep brown, darkening rather than reddening the matrix.
• Use split: Reach for the paprika when the recipe needs smoke and color at low heat. Reach for this powder when the recipe needs smoke that also carries the heat load.

Versus canned chipotle in adobo

• Dry versus wet format: Adobo cans deliver pods in a vinegar-tomato sauce — a finished wet ingredient with a fixed sauce ratio and a heavy shipped weight. This powder is the dry spice form: shelf-stable for 18–24 months, dosed by weight, and free to enter dry blends where a canned product cannot go.
• Ratio control: With the powder, smoke and heat are set by your dosage, not by how much adobo sauce the recipe can absorb.
• Where cans still win: A can gives visible whole pods and a ready sauce base in one opening. The powder gives formulation freedom; it does not reproduce the adobo sauce itself.

Industrial Applications & Use

• BBQ and hot sauces: The classic chipotle backbone — smoke and mid-level heat that survives cooking and acid. Bench starting point 0.3–1.0% of finished sauce; balance with tomato, vinegar and sweetener before adding any other smoke note.
• Tex-Mex and Mexican-style seasonings: 2–6% in taco, fajita and burrito dry blends, where morita’s fruit note keeps the blend from tasting of heat alone.
• Marinades, rubs and glazes: Disperses directly into wet marinades and dry rubs for grilled meats; smoke reads through charring.
• Meat processing: 0.2–0.8% in sausages, burgers and cooked meats seeking smoked depth without a smokehouse step.
• Snack coatings and ready meals: A smoky mid-heat layer for chips, nuts and meal kits; the fine grind keeps coatings even.
• Salsas and dips: Rehydrates in the matrix itself — no separate soaking step — for smoky salsa and queso-style dips.

Handling note: the smoke volatiles are the value. Keep the powder sealed, cool and dark, dose against the lot’s stated SHU, and rotate stock promptly once opened.

Packaging, MOQ, Logistics & Shelf Life

• Standard packs: 25 kg kraft bags and 10 kg cartons, food-grade liner.
• Small-lot option: 5 kg by agreement.
• Samples: 250 g–1 kg for bench and pilot work.
• MOQ: Confirmed in the RFQ per pack format; mixed shipments with other ATA chili powders can be consolidated.
• Shelf life: 18–24 months sealed, stored cool, dark and dry. Smoke aromatics fade first — tight sealing and first-in, first-out rotation protect the note you are paying for.
• Incoterms: FOB Qingdao; CIF / CFR on request.
• HS code: 0904.22.0000 (ground Capsicum).

Certifications & Export Documents

• Production under ISO 22000 / HACCP / BRCGS-aligned programs.
• Halal and Kosher documentation on request.
• Per-lot CoA stating SHU (HPLC), moisture and microbiology.
• Commercial invoice, packing list, bill of lading (B/L), Certificate of Origin / Form E as applicable.

Frequently Asked Questions

1. How is the heat measured, and what should I expect lot to lot?
By HPLC using AOAC 995.03, reported on the lot CoA. The specification is 2,500–8,500 SHU with a typical target of ~5,000 SHU — judge a lot against that HPLC result, not against a color value or an unmethoded claim. State your target in the RFQ if your recipe is heat-critical.

2. Is the smoke real, or is smoke flavoring added?
Real. The powder is milled from jalapeño pods that were themselves hardwood smoke-dried in the morita style, smoked through the pod wall. No liquid smoke, smoke flavoring or coloring is added — the ingredient statement is a single line: ground smoke-dried jalapeño.

3. What is the difference between morita and meco chipotle?
Morita is the shorter-smoked style: deep burgundy-brown, suppler, with a fruitier core. Meco is smoked longer and dries paler, stiffer and more intensely smoky-earthy. This powder is morita — smoke balanced with dried fruit, which is why it suits sauces and blends rather than only long braises.

4. Does it contain anti-caking agents or anything else?
No. This SKU is single-ingredient ground pod with no anti-caking agents, colors or flavorings. Keep it sealed and dry; if your process needs a flow-aided variant, say so in the RFQ and it will be quoted and labeled as a different specification.

5. What grind is it, and how does it disperse?
60 mesh, consistent with the ATA chili powder line. It disperses directly into dry blends and wet systems; in cold emulsions, pre-wetting a small portion in oil or warm liquid gives the smoothest result.

6. Is it tested for aflatoxin and pesticides?
Yes. Aflatoxin and ochratoxin are tested against destination-market limits, pesticide residues are screened against EU / destination MRLs, and the per-lot CoA states SHU, moisture and microbiology. Name your destination market in the RFQ so the correct limit set applies.

7. I buy the whole morita pods — why would I switch?
Only if the pod’s labor is costing you: the powder removes soaking, destemming and grinding and doses by weight into dry systems a pod cannot enter directly. Keep buying whole pods for canning presentation, rehydration liquor and fresh in-house grinding — it is the same raw material in two working forms.

8. What information is needed for an RFQ?
Destination market and port, quantity and preferred pack format (25 kg bags or 10 kg cartons), the target application, your heat target if it matters, and any specific CoA or certification requirements (for example Halal or Kosher documentation). Send RFQs to dede@chinachilibiotech.com or chinafoodsgroup@gmail.com. There are no public prices and no cart — every quotation is issued on inquiry.