Chipotle

Chipotle refers to smoked, dried jalapeño peppers. The peppers are typically smoked using wood from pecan or mesquite trees, which imparts a distinctive smoky flavour and aroma. This process dehydrates the peppers, concentrating their flavour and making them suitable for long-term storage.

Chipotle is used as a spice to add a smoky, moderately spicy flavour to foods. It is often found in savoury dishes such as chilli, stews, marinades, sauces, and rubs for meats. Manufacturers use it to enhance the taste profile of ready meals, snacks, and processed meats.

Chipotle is a dried pepper and not a food additive. It is a source of capsaicin, the compound responsible for the heat in chilli peppers, which can interact with pain receptors. Some research suggests capsaicin may have a role in metabolism and pain relief, but evidence is mixed and more is needed. The Food Standards Agency (FSA) does not set specific limits for chilli peppers as they are considered a food ingredient rather than a regulated additive.