These chilli peppers are moderately hot, smooth, shiny and typically reddish-brown colour. Their skin is tough and needs to be soaked in water longer than other chilli's. Guajillo Chillies are a variety of Chilli of the species Capsicum annuum, which is often used in cuisine of Old Mexico and the greater Southwest U.S., including New Mexico, Texas and Arizona.
Its fruit is large and quite mild in flavour, with only a small amount of heat.
They are used to make salsa for tamales. the dried fruit is seeded, soaked, smashed to a thin paste, then cooked with salt and several other ingredients to produce a thick, red, flavourful sauce.
The Guajillo Chilli pepper rates between 2,500 and 4000 Scoville units on the heat index.
The heat is 2,500 - 4,000 scoville units.
With 0 - no heat bell pepper and 2500 - 8000 - Jalapeno pepper this shows the heat of the Guajillo Chilli compared to these peppers.
The Scoville scale is a measure of the 'hotness' of a chilli pepper or anything derived from chilli peppers i.e hot sauce. The scale is actually a measure of the concentration of the chemical compound capsaicin which is the active component that produces the heat sensation for humans.
Supplied as a 100g heat sealed pouch.