Morita, means "little blackberry" in Spanish. The whole dried chili is dark reddish purple. This is the variety most often found in the United States. While it is quite flavorful it is not smoked as long as the ahumado and therefore not of the same high quality and cheaper to produce. Many of the varieties sold as "tipico" in the U.S. are actually the inferior "morita". It's important to note that although the Morita is considered "inferior" compared to the much less common ahumado, or tipico, it is still a delicious and useful product.
In its powdered for, the morita adds a nice sweet, smoking (but still hot) flavor to sauces, dips, soups or stews.