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One Kilogram of Naga Powder

Ballzworth said:
I hear you. I was thrown off by that as well but I checked the site and they seem to be all about the bhuts and nagas. seems crazy the deals they're giving though.
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Yes, the chipotle powder is naga powder. It's not listed on thier web page. You have to email them and get a price list from them.

In your email, just to satisfy your doubt, ask Leena if the chipotle powder is nagas or not. She'll inform you that it truly is.

cheezydemon said:
Well I was going to apologize, bu you seem to have taken it a little far yourself.

I am almost sure that not any smoked pepper is a chipotle, but what does it matter.

Sounds like a great find.

cheers.
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If you check with someone who knows the origin of the word Chipotle, you'll find that it means "Roasted or Smoked Chili".

"I" took it a bit far? WTF? A half dozen people posted that I couldn't have what I have? They did so with nothing but ignorance when a quick email would have resolved their ignorance?

I think you took it too far when you contradicted what I said without bothering to even find the answer.

Put yourself in my shoes and tell me how you would have reacted.

The word 'chipotle', which was also sometimes spelled chilpoctle and chilpotle, comes to English originally from the Nahuatl word chilpoctli by way of Mexican Spanish.

The Nahuatl word chilpoctli means "smoked chile", an agglutination of chil(li) (="chile pepper") + poctli (="smoked").

The original Nahuatl word was spelled "pochilli" and has apparently become reversed).

Other early spellings from Mexico are tzilpoctil, tzonchilli and texochilli)
 
Right you are.

But I would not call curry chicken wrapped in flat bread a burrito.

I consider words like that nationality specific.

Like a c chinense from Africa is not a habanero.

Sparkling wine from cali is not champagne.

Nothing wrong with your post, it was just a little confusing.

Smoked Nagas! That is crazy.(in a good way)

:cheers:
 
cheezydemon said:
Right you are.

But I would not call curry chicken wrapped in flat bread a burrito.

I consider words like that nationality specific.

Like a c chinense from Africa is not a habanero.

Sparkling wine from cali is not champagne.

Nothing wrong with your post, it was just a little confusing.

Smoked Nagas! That is crazy.(in a good way)

:cheers:
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It is a confusing state when words are used in a language that are used by others in ways that alter the meaning of the original word.

Take "Champagne". The makers of "Champagne" sued in the International court and won. No other makers of wine can use that term on their label except for those in Champagne France. Unless that's changed again. So real Champagne is that which is made only there.

The word burrito literally means "little donkey" in Spanish, coming from burro, which means "donkey". The name burrito possibly derives from the appearance of a rolled up wheat tortilla, which vaguely resembles the ear of its namesake animal, or from bedrolls and packs that donkeys carried. The word itself has nothing to do with the contents. In Mexico, you'll find almost anything under the sun wrapped and referred to as a "Burrito". Other countries have adopted the word to mean something very specific.

The habanero chili pepper most likely originated in the Yucatán Peninsula, was named referring to a city in Cuba but refers to the pepper that is grown and used in almost every dish in the Yucatecan. Again, westerners have adopted the word and the chili. If someone in Africa starts calling one of the African c chinense a Habanero, and does so enough times, then like the "chipotle" chili, the name might well mean a c chinense that is grown in Africa. Common usage defines a word in each country.

On Frontals invoice, here is how it's listed:

1.00 kg USD 34.00 USD 34.00
(Capsicum chinense)
Description of items
1406000868​

Whole dried pods of bhut/bih jolokia (chipotle)

Until just now, I hadn't realized that they mistakenly listed the powder as "Whole dried pods" on the customs label. It's a good thing some inspector didn't freak out and it was just passed through, more than likely without anyone even looking at it.

I really had no idea this would create such a fuss.

Are they using the term inaccurately? I guess that depends on the person hearing it.
 
Here is their product listing that I received via email :

Products of Bih or Bhut Jolokia
Whole dried pods (stalked), both oven dried and chipotle
Flakes, both oven dried and chipotle
Powder, both oven dried and chipotle
Mash (with 15% salt)
Paste (natural)
 
Interesting company.

I never would have believed you could buy smoked naga powder!

And by the way, I have stopped growing, I'm 5'9" and 34 years old.;)
 
FloridaSun said:
Yes, a pepper becomes a chipotle when roasted.

I know you knew that...I don't understand why you would ask...
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Well I don't agree and I ask because roasting is different than smoking, and not even all smoked peppers are really chipotles. Traditional there are different methods used to make different types of chipotle but I guess these days you can get away with calling even a roasted naga a chipotle. In the past it was a way of preserving thicker skinned peppers that wouldn't air-dry well, but now its a buzz word:(
 
POTAWIE said:
Well I don't agree and I ask because roasting is different than smoking, and not even all smoked peppers are really chipotles. Traditional there are different methods used to make different types of chipotle but I guess these days you can get away with calling even a roasted naga a chipotle. In the past it was a way of preserving thicker skinned peppers that wouldn't air-dry well, but now its a buzz word:(
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A smoked pepper is a smoked pepper in regards to calling it a smoked pepper. Chipotle means nothing more than "Roasted or Smoked Pepper". If you go to 50 different villages in Mexico, you'll find 200 ways to make chipotles. Just like everywhere, almost everyone has their own version of a recipe or procedure.

As for the "Roasting" if you ask an entire village of Mexicans, some will say "Roasted" and some will say "Smoked" and some will say "Roasted in smoke".

Jeeeeez man, lets quit beating this dead horse on semantics.

If Frontal Agritech wants to call their peppers chipotle, why would it really bother you or I? Who really cares?
 
It bothers me because roasting peppers is far different than making chipotles, its just not the same. Roasting takes about 20 minutes where smoked chipotles usually take several days.
If they want to call something roasted a chipotle then I'd say its false advertising but I doubt they are roasting.
Here's a good article about chipotles
"The Spanish word chipotle is a contraction of chilpotle in the Náhuatl language of the Aztecs, where chil referred to the hot pepper and potle was derived from poctli, meaning smoked"
http://www.fiery-foods.com/index.ph...ipotles&catid=143:chipotle-flavors&Itemid=148
 
POTAWIE said:
It bothers me because roasting peppers is far different than making chipotles, its just not the same.
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I really don't want to insult you or piss you off, but I've lost interest in this pointless argument.

Please, think as you like. I'll do the same.
 
Silver_Surfer said:
Chipotles are slow smoked not roasted, period!
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Quick, broadcast that to the entire world so that they will know that you've made that a law! hehe Millions of Mexicans await your decree!
 
So if a batch of peppers are slow roasted in an outdoor oven using wood, and they're roasted until they are dry, those would be roasted peppers?

hehe, dudes, it's semantics.

It could also be said that anything that is slow roasted in an outdoor wood fired oven isn't roasted, it's smoked, unless the oven door is kept shut, preventing any smoke to enter the oven. But then, when is the point that it ceases to be roasted in the outdoor wood fired oven and becomes smoked in that same oven if some smoke manages to enter the oven?

If the door of the oven is left open during it's entire roasting cycle, and the smoke gets into the oven, is it then smoking?

How much smoke makes it a smoke instead of a roasting with some smoke?

Can they be smoke roasted?

hehe, youse guys are cracking me up.

It was fun.

Anyway, the powder from India that "They" say is chipotle, and is made from Jolokias, is pretty damn good!
 
Roasting is cooking with a very high dry heat as in an oven or near hot coals or flame. Roasting is a much faster cooking process than smoking.

Smoking is used to flavor or preserve food by exposing it to the low temp smoke from burning or smoldering materials, usually wood. Smoking is a slow process in order to impart the flavor of the smoke.

Do you consider baking and broiling to be the same cooking process too?
 
I can see that this will continue until I tell you that I'm wrong and you're correct.

Very well. I'm wrong and you're correct.

Can we put this to bed now?
 
Without semantics, anything hot and roundish is a habanero, anything bubbly is champagne, the word
"irregardless" is acceptable.

Without semantics, we become f****** smurfs.

So smurf me some smurfing chipotles, would ya? What's it matter what the real word is?;)
 
From Websters Dictionary:
Pronunciation: chə-ˈpōt-lā, chē-, -ˈpȯt-, -lē
Function: noun
Etymology: Mexican Spanish chipotle, chilpotle, from Nahuatl *chīlpōctli, from chīlli chili pepper + pōctli smoke, something smoked.
 
FloridaSun said:
I can see that this will continue until I tell you that I'm wrong and you're correct.

Very well. I'm wrong and you're correct.

Can we put this to bed now?
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You still seem unsure so I'll try to explain once more what I'm trying to covey in a simpler fashion maybe more easily understood.

Barbequing is to grilling as smoking is to roasting.

From your post I never saw you mention that the vendor used the word roasted. However, you began switching the terms "smoked" and "roasted" interchangeably and they aren't synonyms, regardless of the context.

BTW, I still believe you received a terrific price for Naga powder no matter how it was processed. ;)
 
FloridaSun said:
It comes in a box, containing a bag that is about a foot square and marked as if it contained hazmat materials. "Warning-Warning" hehe

And they're not kidding. It's as hot as you'd think it is, being nagas. A little of this stuff goes a long, long way.
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I wonder if they use unripe(green) chiles for their smoked peppers. I know I had dried pods from Frontal several years ago, and they were picked green and oven-dried at fairly high temps. Very hot stuff but potentially hotter I imagine if left to ripen
 
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