guajillo chile pepper

whole
refill
0.5 oz
$2
large refill
2 oz
$5
view packaging
VARIANTS
whole
powder
Guajillo chiles are sweet with a touch of acidity. They are fruiter in taste than most other chiles, and hints of this are in their aroma as well. They have a mild- to medium-heat with layers of flavor including a smokiness and a slight earthiness. Whole dried guajillos are deep red to burgundy in color, with smooth, shiny skin. They are pliable to the touch and are four to six inches in length with a slight curve at bottom.

In Mexican dishes guajillo chiles are second in popularity only to the ancho. Guajillos are used rehydrated or dry roasted, or can be pan seared to bring out more flavor. They combine well with other chiles and with tomatoes without overpowering the dish. Use guajillos in small amounts to add flavor, color, and, of course, heat.
QUICK INFO
guajillo chile pepper , whole
SCOVILLE HEAT UNITS
500 - 5,000 SHU
PROCESSING / FORM
whole
BOTANICAL NAME
Capsicum annuum
ORIGIN
Mexico
BOTANICAL NAME
Capsicum annuum
AKA
guajillo chili
guajillo chile
chile guaco
Sp. chile guajillo
The Capsicum annuum plant produces the pepper fruit that is a common source of many spices that range in heat and flavor: paprikas, chiles, and cayennes all are derived from variations of this pepper plant.

The burning sensation of 'spicy heat' from these peppers is from the capsaicin the plant contains. Capsaicin is a chemical compound that stimulates and then decreases pain signals in the body. It is an irritant and will affect any tissue with which it has direct contact. Despite this, many people seek out and enjoy its flavor and the sensation it provokes.

Fresh Capsicum annum peppers have many familiar names: bell, jalapeño, poblano, guajillo, etc. Once dried, the name of the pepper often changes: the chilicaca becomes pasilla; poblano becomes ancho; morita jalapeño becomes chipotle.
CONFUSIONS

It's chill
In the 17th century Spanish-speaking Mexicans adopted the Aztec name for spicy peppers: chilli (Nahuatl language). At that time they modified it to its current spelling of chile, this moniker has also been adopted by the Spanish-language influenced American Southwest.

Exported and anglicized in the 17th century it ironically appears again spelled as chilli in English texts of that age. Americans simplified this to chili, with a single "l". In the early 1800s the popular frontier dish "chili" was concocted and the spice blend marketed to make this favorite at home was called chili powder. Today it contains a blend of spices which often includes cumin, oregano, paprika and one or two different types of ground chile peppers.

In culinary circles in the U.S. it has become practice to defer to the Spanish spelling when referring to a single pepper variety. Chili with an "i" ending is reserved for the spice blend.

USAGE HINT

The name guajillo means "little gourd" in Spanish, since the seeds make a rattling noise as they are shaken around in the dried chile pepper.

QUICK FACT

Due to its thicker skin, dried whole guajillo chiles might require longer time in hot water baths to rehydrate them for use than other chiles.

 
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5.0
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Possibly smokier than chipotles, pasillas have a rich taste with earthy notes. They have a slight raisin-like aroma, are complexly layered in their flavor, and are mild in heat.
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