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closeBourbon Madagascar Vanilla Beans and Seeds
closeVanilla Extracts / Vanilla Paste / Vanilla Powder
closeExtracts and Flavors for Baking
closeTTB Approved Flavors for Beer, Cider, Wine & Spirits
closePropylene Glycol Free (PG Free) Extracts / Flavors
closeExtracts and Flavors for Ice Cream
closeBakery Emulsions (Ethyl Alcohol Free)
closeBeverage Emulsions & Extracts - Root Beer / Ginger Ale / Cola
closeEssential Oils, Pure, Undiluted, Therapeutic Grade
closeChili Peppers
Amarillo or Ajis Amarillo Chili Powder
Chipotle Flakes and Powder
Guajillo, Chili Powder
Habanero, Chili Powder
Jalapeño Pepper Powder
Marash or Maras Biberi Pepper Flakes
New Mexican, Chili Powder
Pasilla Negro, Chili Powder
closeAromatic Chemicals - Menthol / Vanillin / Ethyl Vanillin / Other
Product Information

Silver Cloud Estates, LLC
1550 Caton Center Drive
Suite H
Halethorpe, MD 21227
Phone  410-565-6600
Fax 410-565-6601


Chipotle Flakes and Powder

Print Product
Kosher – Product is kosher certified by Earth Kosher.

Chipotle Flakes and Powder

Silver Cloud's Chipotle Flakes have found their way into the recipes of chefs from Hawaii to Manhattan. They are made from the "tipico" variety of jalapeno prized in Mexico for its intense, rich, smoky flavor.

The Spanish word chipotle is a contraction of "chilpotle" in the Náhuatl language of the Aztecs, where "chili" referred to the hot pepper and "potle" was derived from "poctli" - meaning smoked.

While in English, the word chipotle can actually be used to refer to any smoked chili pepper; they are most commonly jalapeños, named for the city of Jalapa in the state of Veracruz. Jalapeños have many other names in Mexico. In much of the country they are known as "cuaresmeños" or lenten chiles. In Puebla and Oaxaca, they are called "huachinangos" and in coastal Mexico and Veracruz they are also known as "chili gordos."

In the United States, chipotle was initially used almost exclusively in Southwestern cooking. This chili, however, is now very popular and used in many different cooking styles. Silver Cloud's Chipotle Flakes and Chipotle Powder has medium heat with a Scoville heat level of approximately 2,500 - 5,000 units. Both products are made exclusivley from the chipotle chili and contain no added salt, spices or preservatives.

205-933Chipotle, Chili Powder - 2.50 oz. jar$7.75
205-934Chipotle, Chili Powder - 8.00 oz. jar$11.25
205-3619Chipotle, Chili Powder - 1.00 lb. pouch$0.00
205-3620Chipotle, Chili Powder - 2.50 lb. pouch$0.00
205-3621Chipotle, Chili Powder - 5.00 lb. pouch$0.00
205-3622Chipotle, Chili Powder - 10.00 lb. pouch$0.00
205-3623Chipotle, Chili Flakes - 2.50 oz. jar$0.00
205-3624Chipotle, Chili Flakes - 7.50 oz. jar$0.00
205-3625Chipotle, Chili Flakes - 1.00 oz. pouch$0.00
205-3626Chipotle, Chili Flakes - 2.50 lb. pouch$0.00
205-3627Chipotle, Chili Flakes - 5.00 lb. pouch$0.00
205-3628Chipotle, Chili Flakes - 10.00 lb. pouch$0.00
Overall Product Rating: Not Yet Rated


Smoked chilies had their origin in the ancient civilization of Teotihuacan, north of present-day Mexico City centuries before the rise of the Aztecs. The Teotihuacan people realized that certain varieties of fleshy chilies, now called jalapeños, would not dry properly in the sun (their thick flesh would rot first) and like meat could be preserved by smoking and drying.


Chipotle chilies are grayish-tan and firm.  These hot and flavorful chilies are often described as looking like cigar butts and are deeply imbued with smoke.  The main varieties are chili ahumado (smoked chili) and chili meco (similar to seco, which means - dry). There is also a variety of jalapeño that is named tipico This variety is often smoked to become a chili tipico chipotle.

Other varieties of smoked jalapeños are often mistaken for the típico chipotle. The most common is called a morita, which means "little blackberry" in Spanish. The color of this smoked chili is dark red, sometimes approaching purple in color. Often the morita is referred to as a smoked chili serrano, but this is also inaccurate. Both the típico and the morita are smoked jalapeños; the difference is that the morita is not smoked nearly as long, and thus remains very leathery and pliable. Not only is the smoky flavor much more intense in the típico, its flavor is much richer. Most of the chipotles sold in markets in the United States are in actuality the inferior moritas. This is because most of the chipotles produced in Mexico are eaten there, leaving little for export. Other varieties of smoked chilies include:

  • Cobán - A chili piquín that is smoked in southern Mexico and Guatemala.
  • Pasilla de Oaxaca - A variety of chili pasilla that is smoked in Oaxaca and used in its famous mole negro.
  • Jalapeño Chico - Jalapeños that are smoked while still green. Usually, they are culls from the fresh market that need to be preserved, and the smoke-drying process obscures any blemishes.
  • Capones - This rare smoked chili is a red jalapeño without seeds; the term means "castrated ones." They are quite expensive and are rarely exported.
  • Habanera - Smoked habaneras or habaneros have recently been introduced into the United States.  These can be used as very hot substitutes for the chipotle.

Heat Scale

The heat of smoked chilies can varies considerably. The coban and habaneros are the hottest and the morita and típico are the mildest. Jalapeños typically have medium heat of 5,000 to 10,000 Scoville Heat Units.  Smoking does not alter the heat of chilies.  By comparison, New Mexican chilies are typically 500 to 1,000 Scoville Heat Units, and habaneros 100,000 to more than 300,000 Scoville Heat Units.
Great Recipes

Chili Verde


Inspired By: recipe featured on http://www.thecochranes.com/Recipes/ChileVerde.htm


20 oz. chopped, canned green chilies
½ medium onion
3 cups chicken or pork broth
6 cloves
1 tsp. minced garlic
1 tbsp. Silver Cloud - Cumin Ground
1 tbsp. Silver Cloud - Cilantro
2 tsp. Silver Cloud - Oregano
1/2 tsp. salt
1/2 tsp. Silver Cloud - Jalapeno Ground
2 tbsp. flour
3 tbsp.  vegetable oil

1) Place canned peppers in a sieve and rinse well.
2) Combine all ingredients except for the oil and flour in a large saucepan and
simmer for approximately 1/2 hour.
3) Combine the flour and oil in a separate pan to make a roux. Heat until the roux
begins to change color.
4) Add about 1/2 to 1 cup of the pepper mixture to the roux and blend until smooth.
5) Add the roux to the pepper mixture and stir until smooth.
6) Bring the mixture to the boil, and then simmer for about 1/2 hour.

Silver Cloud Estates

Vanilla beans, vanilla extract, natural flavors, TTB flavors, imitation extracts, essential oils, bakery emulsions, propylene glycol free flavors, vanillin, ethyl vanillin, menthol and chili peppers for baking, beverages (including beer, wine & spirits) and ice cream – Silver Cloud Estates.


Vanilla bean and extract prices have increased significantly this year. This is due to a smaller than expected crop in Madagascar last year. This was aggravated by early picking and the vacuum packing of uncured beans. While short term the news is not good, the 2016 flowering was excellent and we anticipate a good harvest. This may lead to some price softening, but with the strong demand for vanilla we have seen it is hard to say how much relief we will see. We will know more later this year as new crop, cured beans become available. Best case we do not anticipate any significant reduction in price before the end of the 1st quarter of 2017.

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