Some chilli pods are quite tough so difficult to grind and powder at home, texture is another, with some recipes requiring powder to be used, other times the meal is looking for crushes or chopped whole

I use powder in a rush, crushes to form a crust on meat and in rubs, and pods when I am making a curry, con carne, Bolognese

chipotle-morita-chilli-powder.jpgI use powder in a rush, crushes to form a crust on meat and in rubs, and pods when I achipotle-morita-crush.jpgThe flavour, aroma and heat are not altered in any way, you will still get 100% chilli gold in any of its form