Guajillo Chili – A versatile chili variety

Mild taste with pleasant spiciness

The Guajillo chili is one of the most commonly used chili varieties in Mexican cuisine. It is characterized by mild to medium heat and a slightly sweet, fruity aroma with a subtle smoky note. It is especially popular in sauces, soups, and meat dishes, where it provides a pleasant spiciness without overpowering the food. Its flavor is often described as a blend of berries, tea, and earth, making it an essential ingredient in traditional Mexican recipes.

Versatile uses

The guajillo chili is usually sold dried and can be processed into powder, pastes, or sauces. After soaking in warm water, it develops its full aroma and is ideal for marinades, salsas, or mole sauces. It develops a deep, complex flavor profile, especially when combined with other chili varieties such as ancho or pasilla. It is also often used in spice blends or as a base for spicy broths. Its mild spiciness makes it suitable for a wide range of dishes without overpowering the flavor of the other ingredients.

The most important things at a glance:

• Capsicum : Capsicum annuum
• Spiciness : Mild to medium
• Scoville Units : 2,500–5,000 SHU
• Growth height : Up to 90 cm
• Fruit size : 8–10 cm long
• Fruit color : dark red to reddish-brown
• Country of origin : Mexico